Mascarpone Stuffed Dates with Pomegranate and Honey

These Mascarpone Stuffed Dates are topped off with walnuts and pomegranate seeds and drizzled with honey. It takes less than 20 minutes to put them altogether. Served warm, I think these are the perfect little “finger” desserts to impress your guests or even to satisfy your own sweet tooth.

Warm Mascarpone Stuffed Dates with Pomegranate and Honey

Today, I am popping in with a quick recipe that is super easy-to-make yet super impressive, especially if you are like me, a big fan of dates. I think these mascarpone stuffed dates are perfect little desserts to serve during the holidays, because (1) you can put them together in less than 20 minutes and (2) they are the exact right amount of sweet that will satisfy your guests’ sweet tooth. They are ideal for cocktail parties, quick get-togethers, or even when you just want to treat yourself.

How to make this Mascarpone Stuffed Dates recipe:

Warm Mascarpone Stuffed Dates with Pomegranate and Honey

As you can see in the above GIF, the process of making these is quite simple. However, there are a few things I want to bring to your attention:

  1.  I recommend getting the meaty kind of dates for this dessert. Medjool dates are perfect, but even if you can get them, try to find some that are freshly dried.
  2.  You may think that 2 tablespoons of olive oil might be a lot. At least, that is what I thought. However, olive oil’s job here is to keep the dates moist during the baking process. That is why, if you use less olive oil they might get too dry.
  3. I think what makes these stuffed dates so delicious is the fact that you serve them warm. However, make sure to let them cool for 5 minutes on the counter before stuffing them with the mascarpone cheese. This way, (1) it will be easier to handle and (2) cheese will not melt right away.
  4. They are best when served right after they are stuffed, topped off and drizzled with all the goodness. If you let them sit for too long, the mascarpone will melt and turn into melted cream.
    If you are planning to serve these at the end of your party, you can pit the dates and place them on the baking sheet in advance. Then right before you are ready to serve, you can quickly warm them up and stuff them. I would also recommend prepping the toppings in advance.
    With all this being said, if you want, you can skip the baking part and fill the dates right before the party. I think serving them warm makes them really amazing, but they are still good if you serve them at room temperature.
  5. When it comes to honey, I would recommend being light on it as they are pretty sweet even without it. At least, that’s what my husband and I thought.

Warm Mascarpone Stuffed Dates with Pomegranate and Honey

Ideas for Substitutions:

Though I used mascarpone cheese as stuffing, I have had a few different versions of these in the past. Two of my favorites were filled goat cheese and crème fraiche. They were just as good.

In terms of the fruit, you can use candied and chopped orange or cranberries. You can also swap the walnuts with pistachios or pecans.

As you can see, sky is the limit. Either way, these warm mascarpone stuffed dates are worth the try and guaranteed to please.


 

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Mascarpone Stuffed Dates with Pomegranate and Honey

Warm Mascarpone Stuffed Dates with Pomegranate and Honey
  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 12 Dates
  • Category: Dessert
  • Cuisine: American

Ingredients

  • 12 dried Medjool dates, pitted
  • 2 tablespoons extra virgin olive oil
  • ½ cup mascarpone cheese, at room temperature
  • 1-2 tablespoons of honey
  • 4 tablespoons pomegranate seeds
  • 3 tablespoons walnuts, chopped
  • ¼ teaspoon flaky sea salt, such as Maldon salt

Instructions

  1. Preheat the oven to 350 °F.
  2. Place dates in a small baking sheet. Drizzle them with olive oil.
  3. Bake for 10-12 minutes in the oven. Let cool on the counter for 5 minutes.
  4. Fill each date with a teaspoon mascarpone cheese. Top the dates with honey, pomegranate seeds, and walnuts. Sprinkle them with flaky sea salt.
  5. Serve immediately, while it is still warm.

Nutrition

  • Serving Size: 12 Dates

This recipe is adapted from Samantha Seneviratne’s cookbook Gluten-Free for Good.

Warm Mascarpone Stuffed Dates with Pomegranate and Honey
14 comments
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  • Sara @ Cake Over Steak - These sound AMAZING, and so easy too!! Love it.ReplyCancel

  • Valentina @Hortus - Mascarpone is the cheese of the season! It is used a lot in Christmas desserts in Italy, so these immediately struck me. These look beautiful!Unrelated note: a Japanese lady once made exactly this recipe, but stuffed the dates with Azuki jam rather than cheese. I wonder what would come out of mixing Azuki jam with mascarpone…?ReplyCancel

    • Aysegul Sanford - Thank you for your kind words Valentina. I really appreciate it.
      Interesting… I have never had azuki bean jam before. I will definitely be on the look out for it though.
      Thanks for stopping by. Cheers to beautiful Italy.ReplyCancel

  • michelle @ hummingbird high - this is just GORGEOUS. definitely bookmarking this recipe as a potential appetizer for my next holiday party. xoxoReplyCancel

  • Caroline - Aysegul! I love that gif…I could watch it over and over! This yummy recipe came at the perfect time! I just bought some of the most beautiful dates the other day and wanted to make something with them for Christmas Eve. I absolutely love how easy and beautiful these turned out. Cannot wait to make them!ReplyCancel

  • Laura (A Beautiful Plate) - Oh my goodness! These are stunning, and I’ve never though to stuff a date with mascarpone before. GAH! Need to make these. Also, that GIF is perfection. ReplyCancel

    • Aysegul Sanford - Hi Laura! Thank you for your kind words. This was my first time too and I love them. 😉
      GIFs are a lot of work, but I love them. Cheers!ReplyCancel

  • Tessa | Salted Plains - I am loving this simple treat! My family always stuffs dates with walnuts and rolls in sugar for Christmas. I am excited about this easy, beautiful dessert. And your stop motion is so great! xoxoReplyCancel

    • Aysegul Sanford - Yay! I am so glad you liked it Tessa. You are right, it is so easy yet so delicious. We are going to have it for our NYE party. Happy holidays my friend.ReplyCancel

  • Emily - Your photos are just plain stunning!  So vibrant and festive.  Your gifs too- so nicely done and so much fun.  What a great little desert you’ve come up with.  Medjool dates are magical when warmed and I bet that mascarpone and honey puts these over the top.  Have a wonderful holiday, Ayesgul!ReplyCancel

Hi There!

I am so glad you stopped by and I hope you are enjoying my adventures in cooking, photography, and life. 
I am Aysegul: the photographer, writer, designer, recipe creator, and dishwasher behind this blog. This website is a journal of my favorite seasonal and healthy recipes. Click around and let me know if I can help in any way. 
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