Mascarpone Stuffed Dates with Orange, Pistachio, and Pomegranate Recipe

Introduction

These mascarpone stuffed dates bring together sweet, creamy, and crunchy flavors in one bite. Enhanced with bright orange zest, crunchy pistachios, and jewel-like pomegranate arils, they make a perfect elegant appetizer or snack.

Ingredients

• 4 ounces mascarpone cheese, softened to room temperature
• 1 tablespoon honey
• 1/2 teaspoon orange zest
• 1 tablespoon roasted, salted pistachios, chopped
• pinch of salt
• 16-18 large medjool dates
• 1-2 tablespoons pomegranate arils, for garnish
• flaky sea salt for garnish

Instructions

1. Step 1: Preheat the oven to 375℉. Carefully remove the pits from the dates, keeping one side intact to hold the filling.
2. Step 2: In a medium bowl, mix together the mascarpone, honey, orange zest, chopped pistachios, and a pinch of salt until smooth and well combined.
3. Step 3: Use a small spoon to stuff each date with about two teaspoons of the mascarpone mixture, adjusting based on the size of your dates.
4. Step 4: Place the stuffed dates on a plate and freeze for 10 minutes to set the filling and prevent it from oozing during baking.
5. Step 5: Arrange the chilled dates on a baking sheet and bake for 3 to 4 minutes, just until warmed through.
6. Step 6: Remove from the oven and garnish with pomegranate arils and a sprinkle of flaky sea salt. Serve immediately for the best taste and texture.

Tips & Variations

• Substitute toasted almonds or walnuts for pistachios if desired for a different crunch and flavor.
• For an extra touch of warmth, add a pinch of ground cinnamon or cardamom to the mascarpone mixture.
• Use fresh dates that are firm but soft for easier stuffing and the best texture.
• If you prefer a sweeter bite, drizzle a little extra honey over the stuffed dates before serving.

Storage

Store any leftover stuffed dates in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be gently warmed before serving. Avoid freezing after baking, as the texture may become compromised.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed dates ahead of time?

Yes, you can stuff the dates and freeze them before baking to save time. Bake them just before serving for the best flavor and texture.

What if I can’t find medjool dates?

Other large, soft dates can work, but medjool dates are preferred for their size and natural sweetness. If using smaller dates, adjust the stuffing amount accordingly.

Mascarpone Stuffed Dates with Orange, Pistachio, and Pomegranate Recipe

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★★★★★

4.7 from 304 reviews

• Author: Isabella
• Total Time: 19 minutes
• Yield: 16–18 stuffed dates 1x
• Diet: Vegetarian

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Description

These Mascarpone Stuffed Dates with Orange, Pistachio, and Pomegranate are a delightful and elegant appetizer or snack. Soft, sweet medjool dates are filled with a creamy mascarpone mixture flavored with honey and bright orange zest, then topped with crunchy pistachios and garnished with vibrant pomegranate arils and flaky sea salt. They are quickly baked to warm through, creating a perfect balance of creamy, sweet, and tangy flavors with a satisfying crunch.

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Ingredients

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Filling

• 4 ounces mascarpone cheese, softened to room temperature
• 1 tablespoon honey
• 1/2 teaspoon orange zest
• 1 tablespoon roasted, salted pistachios, chopped
• Pinch of salt

Dates and Garnish

• 16–18 large medjool dates
• 1–2 tablespoons pomegranate arils, for garnish
• Flaky sea salt, for garnish

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Instructions

1. Prepare the oven and dates: Preheat your oven to 375℉. Carefully remove the pits from the dates by slicing gently on one side, making sure to keep the dates intact for stuffing.
2. Make the mascarpone filling: In a medium bowl, combine the softened mascarpone cheese, honey, orange zest, chopped pistachios, and a pinch of salt. Mix thoroughly until smooth and well incorporated.
3. Stuff the dates: Using a small spoon, fill each pitted date with about 2 teaspoons of the mascarpone mixture, adjusting based on the size of the dates. Place the stuffed dates on a plate and chill them in the freezer for 10 minutes to firm up the filling and prevent it from melting during baking.
4. Bake the stuffed dates: Arrange the chilled stuffed dates on a baking sheet. Bake in the preheated oven for 3 to 4 minutes, just until the dates are warmed through and the filling is slightly softened but not melted.
5. Garnish and serve: Remove from the oven and immediately garnish the dates with fresh pomegranate arils and a sprinkle of flaky sea salt. Serve right away for the best flavor and texture.

Notes

• Chilling the stuffed dates before baking is essential to keep the mascarpone filling from oozing out.
• You can substitute honey with maple syrup or agave for a different sweetener option.
• For a nut-free version, omit the pistachios or replace them with toasted coconut flakes.
• Medjool dates work best due to their size and softness; smaller dates may be harder to stuff.
• Serve these as an elegant appetizer or a sweet snack at parties or gatherings.

• Prep Time: 15 minutes
• Cook Time: 4 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean

Keywords: mascarpone stuffed dates, medjool dates, orange zest, pistachios, pomegranate, easy appetizer, baked stuffed dates