Introduction

Mascarpone stuffed dates with maple drizzle are a delightful blend of creamy, sweet, and nutty flavors. This simple yet elegant treat makes a perfect appetizer or dessert that’s quick to assemble and sure to impress.

The image shows a white plate with eight shiny, dark brown dates cut open and filled with a creamy white mixture. Each date is topped with small, golden brown crispy bits and a few scattered green herb pieces. A light amber syrup surrounds the dates on the plate, giving a glossy, moist look to the dish. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 Medjool dates, pitted
1/2 cup mascarpone cheese, softened
2 tablespoons honey or maple syrup (for the filling)
1/4 teaspoon vanilla extract
1/4 cup chopped nuts (pistachios, walnuts, or pecans)
2 tablespoons maple syrup (for drizzling)
1/2 teaspoon sea salt flakes (optional)
Fresh thyme or mint leaves (optional, for garnish)

Instructions

Step 1: Use a small knife to make a lengthwise slit in each pitted date and gently remove the pit, being careful not to cut all the way through.
Step 2: In a small bowl, combine the mascarpone cheese, honey or maple syrup, and vanilla extract. Stir until smooth and creamy.
Step 3: Carefully spoon or pipe about 1 teaspoon of the mascarpone mixture into each date’s cavity.
Step 4: Sprinkle chopped nuts over the stuffed dates for crunch and flavor.
Step 5: Drizzle the 2 tablespoons of maple syrup evenly over the filled dates.
Step 6: Optionally, finish with a light sprinkle of sea salt flakes and garnish with fresh thyme or mint leaves for added aroma and color.

Tips & Variations

Try swapping mascarpone with cream cheese for a slightly tangier taste.
Use pistachios for a vibrant color contrast and a rich nutty flavor.
For a festive touch, add a pinch of cinnamon or a few drops of orange zest to the mascarpone filling.
If you prefer less sweetness, reduce the maple syrup drizzle or omit the honey in the filling.

Storage

Store the stuffed dates in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be served chilled or at room temperature. Avoid freezing, as the texture of mascarpone may change.

How to Serve

Seven glossy dark brown dates are split open and stuffed with a creamy white filling, each topped with small pieces of chopped light brown nuts. The dates sit in a shallow pool of amber-colored syrup on a white rectangular plate. The texture of the dates is wrinkled and shiny, while the filling is smooth and soft. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these dates in advance?

Yes, you can prepare and stuff the dates a few hours ahead and keep them refrigerated. Add the maple drizzle and garnish just before serving to keep them fresh.

What other nuts can I use besides pistachios or walnuts?

Chopped pecans, almonds, or hazelnuts also work well and add a nice crunch alongside the creamy mascarpone filling.

Mascarpone Stuffed Dates with Maple Drizzle Recipe

Print Recipe

★★★★★

4.6 from 129 reviews

Delightful and elegant Mascarpone Stuffed Dates drizzled with maple syrup, combining the natural sweetness of Medjool dates with creamy mascarpone cheese and crunchy nuts. This easy-to-make no-cook appetizer or snack is perfect for any occasion and beautifully balanced with subtle flavors of honey, vanilla, and fresh herbs.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 12 stuffed dates 1x
Category: Appetizer
Method: No-Cook
Cuisine: Mediterranean

Ingredients

Scale

Dates

12 Medjool dates, pitted

Mascarpone Filling

1/2 cup mascarpone cheese, softened
2 tablespoons honey or maple syrup (for the filling)
1/4 teaspoon vanilla extract

Toppings and Garnish

1/4 cup chopped nuts (pistachios, walnuts, or pecans)
2 tablespoons maple syrup (for drizzling)
1/2 teaspoon sea salt flakes (optional)
Fresh thyme or mint leaves (optional, for garnish)

Instructions

Prepare the Dates: Use a small knife to make a lengthwise slit in each Medjool date and carefully remove the pit without cutting all the way through, creating a pocket for the filling.
Make the Filling: In a small bowl, combine the softened mascarpone cheese, honey or maple syrup, and vanilla extract. Mix until the mixture is smooth and creamy, ensuring all ingredients are well incorporated.
Stuff the Dates: Using a small spoon or piping bag, carefully fill each pitted date with about one teaspoon of the mascarpone mixture, filling the cavity created earlier.
Add Toppings: Sprinkle the chopped nuts evenly over the stuffed dates to add texture and nutty flavor.
Drizzle with Maple Syrup: Lightly drizzle the two tablespoons of maple syrup over the stuffed and nut-topped dates for a glossy, sweet finish.
Garnish (Optional): Optionally, sprinkle the sea salt flakes over the dates and garnish with fresh thyme or mint leaves to enhance the flavor and presentation.

Notes

Use Medjool dates for their large size and soft, sweet flesh perfect for stuffing.
If mascarpone cheese is unavailable, cream cheese softened can be used as a substitute though with a slightly different flavor.
The honey or maple syrup in the filling can be swapped depending on your preferred sweetness.
For a vegan option, substitute mascarpone with a plant-based cream cheese and use maple syrup only.
Serve chilled or at room temperature for best texture and flavor.
Sea salt flakes help balance the sweetness but can be omitted if preferred.

Keywords: stuffed dates, mascarpone cheese, maple drizzle, appetizer, no-bake dessert, holiday appetizer, sweet snack