Mascarpone Stuffed Dates Recipe

Mascarpone stuffed dates on an oval plate from the top view.

Mascarpone Stuffed Dates Recipe

These Mascarpone Stuffed Medjool Dates are topped off with walnuts and pomegranate seeds and drizzled with honey. This easy recipe takes less than 20 minutes to put them all together. These are the perfect little "finger" desserts to impress your guests or even to satisfy your own sweet tooth.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Total Time 20

Servings Dates

Calories 134kcal

Author Aysegul Sanford

Ingredients

12 Medjool Dates
½ cup Mascarpone cheese
4 tablespoons pomegranate seeds
3 tablespoons walnuts or pistachios (or both) chopped
1-2 tablespoons honey
¼ teaspoon flaky seas such as Maldon salt, optional

Instructions

Cut each date lengthwise making sure to not to cut them all the way through. Remove and discard pits.
Fill each date with a teaspoon mascarpone cheese. Dip the stuffed dates into the bowl with pomegranate seeds. Gently press them so they will stick to the cheese.
Dust each stuffed date with chopped walnuts and/or pistachios. Set them on a plate.
Drizzle them with honey and if using, sprinkle them with some flaky sea salt. Serve!

Notes

I recommend prepping all the ingredients before starting to assemble. I usually put each ingredient in a small bowl so that I can put them together quickly.
You can multiply this recipe as many times as you want. If making a larger batch, you can fill a piping bag with mascarpone to help you stuff dates faster.
To Make Ahead: You can pit the dates, stuff them with mascarpone, dip them into the pomegranate seeds, and store them in an air-tight container in the fridge for up to two days in advance. Sprinkle them with chopped nuts and drizzle them with honey right before serving.
Storage: Place leftovers in an airtight container and store them in the fridge for up to 3 days.
Warm dates: An earlier version of this recipe warmed the dates in the oven before stuffing them. In this updated version, I decided to skip that step as I think it is an extra step that is not necessary. However, if you prefer that version, feel free to follow the steps below:
- Preheat the oven to 350 °F. Place dates on 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 of mascarpone cheese.
- Top the dates with honey, pomegranate seeds, and walnuts. Sprinkle them with flaky sea salt. Serve!

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