Description
Mascarpone Stuffed Dates with Maple Drizzle are a delightful no-bake appetizer or dessert combining sweet Medjool dates, creamy mascarpone cheese, and crunchy toasted nuts, finished with a luscious maple syrup drizzle. Perfect for holiday gatherings or elegant snacks, these bite-sized treats are easy to prepare and carry Mediterranean-inspired flavors.
Ingredients
Scale
Dates
- 20 Medjool dates (pitted)
Filling
- 1/2 cup mascarpone cheese (softened)
- 1/4 teaspoon vanilla extract
Toppings
- 1/4 cup chopped toasted pecans or walnuts
- 2 tablespoons pure maple syrup
- Pinch of flaky sea salt (optional)
Instructions
- Prepare the dates: Slice each Medjool date lengthwise on one side and remove the pit if not already pitted, creating a pocket for the filling.
- Make the mascarpone filling: In a small bowl, combine the softened mascarpone cheese with vanilla extract and mix until smooth and creamy.
- Stuff the dates: Using a small spoon or piping bag, fill each date with about a teaspoon of the mascarpone mixture, ensuring they are evenly filled.
- Add nuts: Sprinkle chopped toasted pecans or walnuts over the filled dates for added crunch and flavor.
- Arrange and drizzle: Place the stuffed dates on a serving platter, then drizzle with pure maple syrup just before serving to add sweetness and moisture.
- Optional seasoning: Finish with a pinch of flaky sea salt if desired to enhance the flavors with a touch of saltiness and contrast.
Notes
- These stuffed dates can be prepared up to a day in advance and stored in the refrigerator.
- Drizzle with maple syrup only right before serving to keep the dates from getting soggy.
- For extra flavor variation, try adding a sprinkle of cinnamon or a bit of orange zest to the mascarpone mixture.
