CakeChristmas
CakeChristmas
Selection of fruits in disguise: dates and brown prunes open on a heart of ivory marzipan, and walnut sandwiches with the same slightly sweet paste.
Suggestion for presentation

Retro & Traditional / Fruit & confectionery

Marzipan-Stuffed Dried Fruit and Walnuts

A recipe by CakeChristmas / Updated on 30 October 2026.

The traditional tray combines three shapes: open dates, open prunes and small walnut sandwiches, each topped with plain marzipan.

24 bites: 8 dates, 8 prunes and 8 filled nuts; 12 servings / The traditional tray combines three shapes: open dates, open prunes and small walnut sandwiches, each topped with plain marzipan.

12Indicative portions
25 minPreparation
0 minBaking
30 minRest & Cooling
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The traditional tray combines three shapes: open dates, open prunes and small walnut sandwiches, each topped with plain marzipan.

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Original quantity: 12 servings.

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Preparation

  1. Check for the absence of nuclei. Open dates and prunes on a single length without separating them in half.
  2. Share 200 g of marzipan in 24 portions of about 8 g. Form 16 small puddings and insert them into dates and prunes.
  3. Form 8 balls with the rest and squeeze each gently between two half-nut rings; the nuts should not break.
  4. Roll only the visible part of marzipan in a little caster sugar. Leave brown fruits and nuts fully visible.
  5. Firm up for 30 minutes in the refrigerator and then spread all three kinds over the dish. Each photo can show a selection of the 24 bites.

Preserve and Serve

5 days in the refrigerator, in a closed box.

Baking tips for this recipe

  • Separately weighs the ingredients of each item to keep the basic and filling quantities separate.
  • Prepare containers and utensils before starting mixes to follow the steps without interruption.
  • Watch the texture indicated at each step and respects the rest times before service or assembly.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

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