Phyllo + Prosciutto Wrapped Brie Stuffed Dates

These Stuffed Dates are the perfect appetizer for the holiday season. They are wrapped with prosciutto and stuffed with brie for the perfect bitesize snack. I love the sweetness (from the dates) combined with the saltiness of the brie and prosciutto. PLUS, the phyllo gives it a nice crunch and these are seriously SO good.

❤️ Why You’ll Love Stuffed Dates

• Sweet & Savory: This recipe combines both sweet and savory for the perfect flavor combination.
• Easy: These Stuffed Dates are quick and easy to make. Prep them in only 15 minutes and have them ready in under 45.
• Perfect Appy: This is the perfect holiday appetizer. It has everything your guests will love and is so easy to prep in advance.

🍲 Ingredients

Dates – Dates are rich in essential vitamins and minerals, they are often used as a healthier way to sweeten a recipe, and I love eating them on their own or incorporating them into recipes.

Brie – Brie is a creamy, mild-tasting cheese that melts to perfection. It is a good source of protein, calcium, and vitamin B12, and is so versatile. Make baked brie, or baked brie rolls if you are looking for other brie recipes.

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Prosciutto – Prosciutto is salty and so dang good. It’s the perfect meat to wrap these dates in to add flavor and saltiness. It also is a good source of protein.

👩‍🍳 How to Make Stuffed Dates

1. Preheat the oven to 375F and line a baking sheet with parchment paper.
2. Use a knife to cut the date lengthwise and remove the pit. Repeat for all dates (try not to cut through the whole date).
3. Stuff each pitted date with a piece of brie and add a pinch of chili flakes to each date. Close the date, making sure the brie is tucked into the date and you can’t see the cheese.
4. Place 1 sheet of phyllo dough onto a clean surface and gently brush the entire sheet with a little melted butter.
5. Using a small sharp knife or pizza cutter, on the long end of the phyllo dough, divide the dough into 4 long equal strips.
6. On each strip lay a piece of prosciutto. Then, at the end of each strip add one brie-stuffed date.
7. Roll the phyllo up over the filling, folding the sides in to seal. Continue to roll to use the entire strip of phyllo dough and roll it up like a small cylinder. Set onto a baking tray seam-side down.
8. Repeat to make 18 stuffed date phyllo rolls, placing on the baking sheet spaced apart evenly.
9. Generously brush the tops of each roll with the melted butter.
10. Bake for 18-24 minutes or until golden brown and crisp.
11. Serve drizzled with honey.

🪄 Tips and Tricks

• Other Appetizers: Another delicious appetizer using the phyllo Vegan Spanakopita Recipe.
• Work Quickly: Phyllo dough dries out quickly, so work efficiently. Keep unused sheets covered with a damp cloth.
• Secure the Wrap: Wrap the dates tightly in the phyllo dough and prosciutto to prevent the filling from spilling out during baking.
• Serve Warm: Serve these Stuffed Dates warm to enjoy the melted cheese and crispy phyllo dough at its best.

🗒 Substitutions

• Prosciutto: You can opt out of the prosciutto and swap for salami instead but the texture and size of prosciutto generally makes it easier to wrap around the date.
• Brie: Camembert is a good substitute for brie as the flavor and texture are almost the same.
• Honey: You can omit the honey or use agave instead. Drizzling red pepper jelly on these can also be delicious!

🗒 Best served with

• Holiday Cheeseboards
• Garlic Confit
• Mushroom Filo Bites

👝 How to Store Leftovers

These are best fresh but they are still great leftover. The consistency of the phyllo and brie just won’t stay the same once cooked, cooled, and then reheated.

🤔 Common Questions

Stuffed Dates

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These Stuffed Dates are stuffed with creamy brie and wrapped with salty prosiutto and crunchy phyllo for the perfect flavor bomb.

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Prep Time 15 minutes mins

Cook Time 24 minutes mins

Total Time 39 minutes mins

Course Appetizer

Cuisine American-Inspired

Servings 18 pieces

Calories 220 kcal

Ingredients

  

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• 18 pitted Medjool dates
• 18 thin slices of prosciutto
• 5 sheets defrosted phyllo dough
• 125 g brie cheese, cut into 18 small pieces
• 1/2-3/4 cup melted butter
• honey for garnish

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Instructions

 

• Preheat the oven to 375F and line a baking sheet with parchment paper.
• Use a knife to cut the date lengthwise and remove the pit. Repeat for all dates (try not to cut through the whole date).
• Stuff each pitted date with a piece of brie and add a pinch of chili flakes to each date. Close the date, making sure the brie is tucked into the date and you can’t see the cheese.
• Place 1 sheet of phyllo dough onto a clean surface and gently brush the entire sheet with a little melted butter.
• Using a small sharp knife or pizza cutter, on the long end of the phyllo dough, divide the dough into 4 long equal strips.
• On each strip lay a piece of prosciutto. Then, at the end of each strip add one brie-stuffed date.
• Roll the phyllo up over the filling, folding the sides in to seal. Continue to roll to use the entire strip of phyllo dough and roll it up like a small cylinder. Set onto a baking tray seam-side down.
• Repeat to make 18 stuffed date phyllo rolls, placing on the baking sheet spaced apart evenly.
• Generously brush the tops of each roll with the melted butter.
• Bake for 18-24 minutes or until golden brown and crisp.
• Serve drizzled with honey.

Notes

• This appetizer would be delicious as a part of a Holiday Cheeseboards
• Another delicious appetizer using phyllo Vegan Spanakopita Recipe

Nutrition

Calories: 220kcal | Carbohydrates: 20.8g | Protein: 13.5g | Fat: 9.8g | Saturated Fat: 5.3g | Polyunsaturated Fat: 0.6g | Cholesterol: 46.2mg | Sodium: 793.4mg | Fiber: 1.7g | Sugar: 16g

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