Dates -- rich, soft, sweet -- shine in this easy pie, teased by crunchy walnuts and cloaked in delicate puff pastry.  A touch of orange enlivens the mix.  The ingredients can come from your pantry and freezer, so this a pie to make anytime.  It's also a great pie for picnics, as a slice holds together in your hand. 

Date & Walnut Puff Pie

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  • Prep Time: 45 minutes plus defrosting time
  • Baking Time: 25 minutes
  • Serves: 10
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Date & Walnut Puff Pie


1 pkg. frozen puff pastry, defrosted (1 roll), covered with plastic wrap until needed

2/3 c.   whipping cream, divided

1 T.      sugar

1/2 t.    vanilla

1 c.      pitted and finely chopped Medjool dates (about 15 dates)

¼ t.      cinnamon

            Pinch salt

1/4 t.    freshly grated orange zest

1 c.      toasted and coarsely chopped walnuts

Glaze:  1 egg beaten with 1 T. water 






  1. Place chopped dates in a medium bowl and set aside.

  2. Heat ½ c. of cream with the sugar in a small pan over medium-low heat.  Bring to a simmer, the reduce heat to low and continue to simmer for 2 minutes, stirring occasionally.  Remove from heat and add the vanilla, cinnamon, salt and orange zest.  Pour over the dates and let it all stand for 10 minutes, then stir vigorously to mash the dates somewhat.

  3. Stir in the walnuts.  Let rest another 20 minutes or so.

  4. Preheat the oven to 375° and cover the bottom of a large baking sheet with parchment paper.  Lightly butter the paper.

  5. Roll the puff pastry out on plastic wrap until it is 12-14” across, then trim into a 12” - 12½ ” circle.  Place the buttered side of the parchment paper on top of the puff pastry and, holding both the plastic wrap and parchment together with the pastry in between, carefully flip the puff pastry back onto the center of the baking sheet.  Peel off the plastic wrap.

  6. Add the remaining cream to the walnut & date mixture to moisten it.  You want it thick but still able to be spread. 

  7. Spoon the filling onto the puff pastry, gently spreading it to create a circle in the middle, leaving 21/2” of pastry uncovered all the way around the circle.  Take care so that the pastry is kept intact.

  8. Lift the edges of the pastry over the filling, pleating as you go.  Use a thin-bladed spatula to help lift the pastry edges, if necessary.  Brush glaze onto the exposed areas of pastry. 

  9. Bake for 22-28 minutes, or until the pastry is golden.  Transfer baking sheet to a wire rack to cool.  Serve warm or at room temperature.







Baker’s Notes and Tips and Tricks

The recipe calls for Medjool dates, widely available in grocery and healthy food stores, because they are large, soft and extra sweet.  Please don't use any others (or you're likely to have a very dry, sticky mess)!  Also, toasting the walnuts gives them more flavor and crunch.  Yum.  Pieces of puff pastry that are leftover from forming the circle can be baked with cinnamon and sugar, just like leftover pastry dough.

Date & Walnut Puff Pie

Recipe Originated from

Inspired by a recipe in "PIE," by Ken Haedrich

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