Quick answer: Simmer chopped dates with water for about 10 minutes until soft, then mash or blend to a smooth, thick paste. Add cardamom, cinnamon or lemon for flavour. Use it to fill cookies, pastries, bars and tarts.
Last updated: 14 November 2026
Ingredients (makes about 1½ cups)
- 250 g (1½ cups) pitted dates, chopped
- 240 ml (1 cup) water
- ½ tsp ground cardamom or cinnamon
- 1 tsp lemon juice or vanilla
- A pinch of salt
Method
- Put the dates and water in a small pan and bring to the boil.
- Simmer on low for 8 to 10 minutes, stirring, until the dates are very soft and most of the water is absorbed.
- Add the spice, lemon juice and salt.
- Mash with a fork, or blend for a smoother filling.
- Cool completely before using. It thickens as it cools.
Ways to use date filling
- Spread inside shortbread or oat cookie dough to make filled cookies.
- Layer between oat crumble for date squares and bars.
- Fill pastry pockets, tarts or swirl loaves.
- Spread on toast or stir into yoghurt.
Tips
- Soft dates cook down fastest. Medjool and Sukkari dates both work.
- If too thick, loosen with a spoon of hot water. If too thin, simmer a little longer.
- Keeps 1 to 2 weeks in the fridge, or freeze in portions.
For a thinner sweetener see date paste. More baking ideas in date recipes.
Frequently asked questions
What is date filling made of?
Dates simmered with water and flavourings, then mashed or blended.
What is the difference between date filling and date paste?
Date filling is cooked to a thick, spreadable consistency for baking. Date paste is usually blended from soaked dates.
How long does date filling last?
1 to 2 weeks in the fridge.
