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.
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:
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:
- 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.
- 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.
- 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.
- 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.
- 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.
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.
Mascarpone Stuffed Dates with Pomegranate and Honey
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 12 Dates
- Category: Dessert
- Cuisine: American
- 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
- Preheat the oven to 350 °F.
- Place dates in a small baking sheet. Drizzle them with olive oil.
- Bake for 10-12 minutes in the oven. Let cool on the counter for 5 minutes.
- Fill each date with a teaspoon mascarpone cheese. Top the dates with honey, pomegranate seeds, and walnuts. Sprinkle them with flaky sea salt.
- Serve immediately, while it is still warm.
- Serving Size: 12 Dates
This recipe is adapted from Samantha Seneviratne’s cookbook Gluten-Free for Good.