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Kahlua poached dates in crispy filo

Method

  • Soak the dates in boiling water for about 1 min. Drain well and carefully remove the skin and pits.
  • Place the Kahlua and sugar in a heavy-bottomed pan. Stir and bring to the boil.
  • Turn the heat down to very low and add the dates. Stir and gently poach for about 5 mins. Then remove the dates and set aside to slightly cool (retaining the Kahlua mixture).
  • Lay the pastry sheets on top of each other and then cut into 8 rectangles. Brush each sheet with melted butter, laying on top of each other again (leaving the top sheet unbuttered). Repeat the process with the remaining pastry.
  • Then place a date at the top of the pastry layers and carefully fold up as you would spring rolls. Repeat the process with the remaining dates.
  • Heat a dollop of butter with the oil in a large non-stick pan. Carefully fry the parcels, seam side down first, until golden brown all over, turning every now and again.
  • At the same time, reduce the Kahlua and sugar syrup down to sauce consistency.
  • Place 2 parcels on individual plates and sprinkle sauce around. Garnish with mint sprigs and serve with a good dollop of ice cream on the side.
  • from Cameron Cox - Melbourne pastry chef

Ingredients

  • 8 fresh dates
  • 1 cup Kahlua
  • ½ cup caster sugar
  • 250 gm + unsalted butter, melted
  • 5 filo pastry sheets
  • 1 tspn vegetable oil
  • fresh mint sprigs
  • vanilla ice cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm