I think this is one of my favourite holiday appetizers. It’s a twist on the classic pigs-in-a-blanket, only instead of little hot dogs, we’re using dates, prosciutto and cheese.
Equipment
Here’s what you need to make date appetizers at home:
- chef’s knife
- large cutting board
- rolling pin
- parchment-lined baking sheet
- whisk
- pastry brush
Note: you can find the full recipe and ingredients list below.
Cooking Tips
- Not a fan of thyme? Swap it out for another herb you prefer. Sage and rosemary would work well.
- Use your favourite cheese! This recipe calls for brie or cheddar, but any cheese will work. Personally, I think blue cheese would also be delicious.
- Keep them crispy by letting the dates-in-a-blanket cool on a wire rack. If you’re serving immediately, don’t worry about letting them cool, just get them in front of people as soon as they’re done.
- Serve it with… truffle cream and mushroom pasta or strip steak with blistered shishitos.
Can I prepare my pigs in a blanket ahead of time?
Yes, indeed you can. And not just pigs in a blanket, but these dates in a blanket too! Follow the instructions below to make the recipe, then let them cool fully on a wire rack. Once cool, place in an oven-proof dish, cover and transfer to the fridge to store over night. Warm in the oven at 350°F before serving.
How to shop for dates
This recipe calls for Medjool dates, which can often be found next to the nuts and seeds at your local grocery store. When buying dates, I strongly suggest opting for the option which allows you to see and feel the dates before you buy them. Look for dates that are plump and shiny with minimal wrinkling. A few wrinkles are OK, but too many can be a sign of a dried-out date.
Dates In A Blanket
16
servings40
minutesIngredients
1 sheet frozen puff pastry
1 tbsp flour
8 large medjool dates, pitted + halved
100g brie or sharp cheddar, cut into 16 pieces
16 slices prosciutto
1 egg
1 tbsp milk or heavy cream
4 sprigs thyme
Flaky salt
Directions
Preheat the oven to 375°F.
Sprinkle half the flour onto a cutting board. Lay out your puff pastry and sprinkle it with the remaining flour. Using a rolling pin, gently roll out the pastry until it is about 10” x 10”. Cut the pastry into 16 roughly even squares. My trick for this is to work in halves. Cut the entire pastry into half, then each half into half, and so on until you have 16 pieces.
Take ½ date and 1 piece of cheese and wrap it in 1 slice of prosciutto. Repeat until you have 16 rolls.
Add 1 roll to the middle of a square. Take two opposite corners of the dough and fold them toward the center, wrapping the dough around the prosciutto roll. Pinch the dough to seal it. You might have to wet your hands slightly for the dough to stick to itself. Repeat until you’ve used all the dough squares and prosciutto rolls.
Transfer the pastries to a parchment-lined baking sheet.
Whisk together egg and milk (or cream). Using a pastry brush, cover each one in a thin layer of the egg mixture.
Sprinkle with thyme leaves and flaky salt.
Transfer to the oven and cook for 20-25 minutes, or until the pastry is golden brown and the cheese is melted.
Serve warm! You can make them a few hours ahead, cover when cooled. Then warm them in the oven at 250°F for 5 minutes before serving.
Tag me @stefsdinnerdate if you make it! I love seeing your creations <3