Recipe: Walnuts wrapped in dates (Daechussam 대추쌈)
I bought a large container of dates leading up to Passover this year. After making Moroccan charoset and Moscato charoset for this year’s celebration, I still had over half the carton left. I needed a simple recipe to use up the rest of my massive carton of dates.
My mind went back to Maangchi‘s recipe for 곶감쌈 gotgamssam (walnuts wrapped in persimmon) that she posted a couple of years ago. I knew that is what I needed to do to use up all these dates quickly, without cooking or kitchen power tools.
I’m astonished that something so simple would tasted so good — and got so many complements.
Inspired by Maangchi
Ingredients per roll
1 date (대추 daechu)
1 walnut (호두 hodu) half
- Soak walnuts in salt water bath for at least 12 hours. Drain the water and place in a food dehydrator and leave for another 12 hours or so, until the walnuts are dry and a little crispy.
- Remove the date stems.
- Cut along one side, long ways.
- Remove the pit.
- Press the opened date lightly to flatten.
- Place one walnut half into the opened date and wrap the date around the walnut until it’s completely wrapped in the date.
- The shape will almost mimic the shape of a walnut shell.
- If you have time, place the wrapped walnuts in the refrigerator for a short time. This will make it easier to cut them into smaller pieces.
- Slice the dates into approx. 1/4 inch pieces, you’ll get 4-5 slices per date.