- 1 cup/125 g walnut or raw pistachio kernels, coarsely chopped
- 3 cups/
- For the filling: In a wide skillet, toast the walnuts over medium heat for 2 to 5 minutes, shaking the skillet back and forth. Set aside and allow to cool.
- Stuff each date with some of the toasted nuts, then arrange the dates, packed next to each other, in a flat-rimmed 9in/23cm-diameter pie dish. Set aside.
- For the roux: In a large deep sk