Date Filling

Date Filling

Thick, sticky date filling simmered until jammy for cookies, bars, and pastries.

Total 35 min Makes 16 oz Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Chopped dates cook down with water, sugar, and a touch of lemon juice into a spreadable, deeply sweet paste. This is the classic filling used in date-filled cookies, oatmeal date bars, and rolled pastries, and it comes together with just one saucepan and a bit of patient stirring.

Ingredients

  • 2 cups pitted dates, chopped
  • 1 cup water
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Method

  1. Combine the chopped dates, water, sugar, lemon juice, cinnamon, and salt in a 6-quart saucepan set over medium heat.

  2. Bring the mixture to a gentle boil, stirring occasionally to keep the dates from sticking to the bottom of the pan.

  3. Reduce heat to low and simmer, stirring frequently and mashing the dates against the side of the pan, until thickened into a smooth, spreadable paste.

  4. Remove from heat and let cool to room temperature before using or storing; the filling will continue to thicken as it cools.

  5. Transfer to an airtight container and refrigerate until ready to use, up to 2 weeks.

Rate this recipe

★ 4.6 (1)

Date Filling

Chopped dates cook down with water, sugar, and a touch of lemon juice into a spreadable, deeply sweet paste. This is the classic filling used in date-filled cookies, oatmeal date bars, and rolled pastries, and it comes together with just one saucepan and a bit of patient stirring.

35 min 16 oz 90 cal

Ingredients

  • 2 cups pitted dates, chopped
  • 1 cup water
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Method

  1. 1

    Combine the chopped dates, water, sugar, lemon juice, cinnamon, and salt in a 6-quart saucepan set over medium heat.

  2. 2

    Bring the mixture to a gentle boil, stirring occasionally to keep the dates from sticking to the bottom of the pan.

  3. 3

    Reduce heat to low and simmer, stirring frequently and mashing the dates against the side of the pan, until thickened into a smooth, spreadable paste.

  4. 4

    Remove from heat and let cool to room temperature before using or storing; the filling will continue to thicken as it cools.

  5. 5

    Transfer to an airtight container and refrigerate until ready to use, up to 2 weeks.