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Mascarpone Stuffed Dates with Maple Drizzle Recipe
Ben Carraoli

Mascarpone Stuffed Dates with Maple Drizzle Recipe

I recently made these Mascarpone Stuffed Dates with Maple Drizzle, and I couldn’t wait to share how easy and delicious they turned out. Honestly, they remind me of a lighter, healthier version of pecan pie but without all the fuss. I love that this recipe only takes a few minutes yet feels so indulgent.
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Prep Time 7 minutes
Cook Time 3 minutes
Ingredients Method Notes

Ingredients
  

  • 24 Medjool dates pitted – soft and naturally sweet, perfect for stuffing.
  • 6 oz mascarpone cheese – this creamy Italian cheese gives a rich smooth texture. Pro tip: use room temperature cheese for easy filling.
  • 1/4 cup finely chopped pecans – adds a nice crunch and nutty flavor. Make sure they’re finely chopped for the best texture.
  • 2 tbsp Grade A Dark Amber maple syrup – provides natural sweetness and a lovely glossy drizzle.

Method
 

  1. Start by turning on your broiler and adjusting the oven rack to the top position. This ensures your dates will get that beautiful light golden color. I like to keep a close eye during broiling so they don’t burn.
  2. Slice each date lengthwise and carefully remove the pit. Creating a good opening makes it easier to fill the dates without tearing them. Soft, fresh Medjool dates work best for this step.
  3. Fill each date with mascarpone cheese and sprinkle finely chopped pecans on top. The creamy filling pairs wonderfully with the nutty crunch. I find using a small spoon or piping bag makes the filling process cleaner and faster.
  4. Place stuffed dates on a baking sheet and drizzle with maple syrup. Broil for 3 minutes or until the tops turn slightly golden. Watch closely, as they can go from perfect to burnt very quickly. Let them cool a little before serving.

Notes

  • I always use room temperature mascarpone for easier filling.
  • Don’t skip the broil step—it adds a subtle toasted flavor.
  • Use fresh, soft Medjool dates; older dates can be dry and hard to stuff.
  • If you like a sweeter finish, drizzle a little extra maple syrup after broiling.