Dates in a Blanket: Sweet, Savoury, and Flaky Little Bites
If you’re looking for a party nibble that feels a little fancy but is secretly really easy, you’ve found it. Dates in a Blanket are everything you want in a bite: soft, chewy Medjool dates stuffed with tangy goat cheese, crunchy pistachios, and a sprinkle of thyme, all wrapped in golden puff pastry. They come out of the oven crisp and fragrant, and they’re gone from the plate in minutes.
This is the kind of appetiser that looks like you’ve gone to loads of effort, but in reality takes less than half an hour from start to finish. A handful of ingredients, a few quick steps, and you’ve got a tray of sweet-and-savoury bites that are perfect for parties, holiday gatherings, or just as a little treat with a glass of wine.
Scroll down or tap “Jump to Recipe” to get to the full instructions and measurements.
Simple Ingredients, Big Flavours
What makes Dates in a Blanket so special is how a few simple ingredients can be transformed into a luxurious, restaurant-worthy snack. Each component brings its own personality to the plate:
- Medjool dates – Soft, chewy, and naturally sweet, these are the star of the show. They balance the richness of the cheese and pastry beautifully.
- Goat cheese – Creamy with a tangy bite that cuts through the sweetness of the dates.
- Pistachios – Add crunch and a subtle nuttiness, plus that beautiful green pop of colour.
- Fresh thyme – A small but mighty herb that adds a fragrant, earthy note.
- Puff pastry – Flaky, buttery, and crisp, it ties everything together into an indulgent bite.
- Egg wash – A mix of egg yolk and milk gives the pastry that perfect golden finish.
The beauty here is in the contrast: sweet, savoury, soft, and crunchy, all wrapped in one tidy little package.
How to Make Dates in a Blanket
Prep the Dates
Start by preheating the oven to 200°C (400°F) and lining a baking tray with parchment paper. Prepare the dates by making a small slit in each and removing the pits. Stuff each one with a spoonful of goat cheese, about four pistachios, and a few thyme leaves, then set them aside.
Wrap and Bake
Next, roll out the puff pastry and cut it into 18 strips, each around 2 cm (¾ inch) wide and 24 cm (9½ inches) long. Wrap one strip of pastry around each stuffed date and place them on the baking tray.
Whisk the egg yolk with the milk, brush it over the pastry, and bake until puffed and golden. Serve warm for maximum wow factor.
Why They’re Always a Hit
- They look impressive but are ridiculously easy to make.
- That sweet-and-savoury combo works for everyone.
- They’re bite-sized, so perfect for sharing.
- You can prep them ahead and bake when you need them.
They’re basically the classier cousin of pigs in a blanket — less pub grub, more cocktail party, but just as moreish.
Dates in a Blanket: Variations and Serving Ideas
The goat cheese, pistachio, and thyme combo is a winner, but there’s lots of room to experiment:
- Cheese swaps: Brie, blue cheese, or cream cheese all work beautifully.
- Nut options: Almonds or walnuts give a different kind of crunch.
- Herb twists: Fresh rosemary or sage (chopped finely) adds a lovely fragrant note.
- Sweet touch: A drizzle of honey before wrapping takes them in a dessert-y direction.
They’re also brilliant on a cheeseboard — tuck a few among cheeses and fruit, and it’ll look like you’ve gone full fancy-party mode without any stress.
Storage and Make-Ahead Tips
These are at their best warm from the oven, when the pastry is crisp. But you can definitely make life easier with a bit of planning:
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat at 160°C (320°F) for 5–7 minutes.
- Freeze: Assemble, wrap, and freeze (without egg wash). Once solid, transfer to a freezer bag. Bake from frozen at 200°C (400°F) for 15–18 minutes, brushing with egg wash before baking.
- Prep ahead: You can assemble them a few hours before serving. Keep them in the fridge, brush with egg wash, then bake just before you need them.
Perfect for Any Occasion
These little pastry-wrapped dates are as versatile as it gets. They’re perfect finger food for Christmas, New Year’s, birthdays, or dinner parties, but they also make a cracking snack with drinks. You can dress them up on a pretty platter with dipping sauces, or just serve them warm straight from the tray — they’ll vanish either way.
Once you’ve tried them, you’ll see why I keep coming back to this recipe. It’s the kind of appetiser that makes people ask for the recipe, and it’s one you’ll find yourself reaching for again and again.
Instagram Tutorial & More
Want to see them in action? Watch the quick video tutorial on Instagram and check out our other puff pastry recipes, like:
- Cheesy Pesto Tomato Puffs
- Cheesy Chicken and Courgette Rolls
- Cheesy Pesto Puff Squares
- Pesto Puff Pastry Buns
Happy baking,
Izabella
Description
Sweet, creamy, nutty, and flaky all in one bite! These puff pastry–wrapped dates are stuffed with goat cheese, pistachios, and thyme, then baked until golden. Perfect as an appetiser, snack, or party finger food.
Ingredients
Instructions
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Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
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Make a slit down the side of each date and remove the pit. Stuff with a little goat cheese, about four pistachios, and a few thyme leaves. Set aside.
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Roll out the puff pastry into a rectangle, about 24 × 36 cm (9½ × 14 inches). From the long side, cut it into 18 strips, each roughly 2 cm (¾ inch) wide and 24 cm (9½ inches) long.
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Wrap one strip around each stuffed date and place them on the prepared tray. Whisk the egg yolk with the milk and brush over the pastry.
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Bake for 12–15 minutes, or until the pastry is puffed and golden. Serve warm.
Nutrition Facts
Servings: 18 ServingCalories:199.2kcalTotal Fat:9.52gSaturated Fat: 2.7gTrans Fat: 0gCholesterol:10.2mgSodium:68.41mgPotassium:207.13mgTotal Carbohydrate:27.26gDietary Fiber: 2.15gSugars: 16.33gProtein:3.28gVitamin A: 18.36IUVitamin C: 0.14mgCalcium: 28mgIron: 0.9mgVitamin D: 0.06IUVitamin E: 0.2IUVitamin K: 3.77mcgThiamin: 0.11mgRiboflavin: 0.09mgNiacin: 1.22mgVitamin B6: 0.12mgFolate: 8.99mcgVitamin B12: 0.02mcgPhosphorus: 53.45mgMagnesium: 19.83mgZinc: 0.32mg
Note
- Cheese swaps: Goat cheese adds a creamy tang, but you can use cream cheese, blue cheese, or even brie for a milder flavour.
- Nuts: Pistachios give great crunch and colour, but almonds or walnuts work just as well.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C (320°F) for 5–7 minutes until warmed through.
- Freeze ahead: Assemble the stuffed and wrapped dates (without brushing with egg wash), place them on a tray to freeze until solid, then transfer to a freezer bag. When ready to bake, brush with egg wash and cook from frozen at 200°C (400°F) for 15–18 minutes.
- Serving tip: These are best enjoyed warm, straight from the oven, but they’re also delicious at room temperature for parties.
