Mascarpone-Stuffed Medjool Dates with Maple Drizzle Easy Elegant Appetizer

You want a snack that looks fancy but takes five minutes and zero shame to serve, right?
I make these Mascarpone Stuffed Dates with Maple Drizzle whenever I need a quick crowd-pleaser.
They taste like dessert, behave like an appetizer, and require almost no effort.
Want the recipe and a few pro tips so you don’t accidentally turn them into soggy blobs? I got you.
If you like easy stuffed bites, check out this savory baked rigatoni recipe for inspiration.

Why You’ll Love This Recipe

• Super quick: Ready in under 15 minutes.
• Only a few ingredients: Mascarpone, Medjool dates, and maple syrup do the heavy lifting.
• Elegant and versatile: Serve them at parties, brunch, or as a quick dessert.
• Customizable: Add nuts, spices, or bacon if you feel fancy (or reckless).

Ingredients You’ll Need

• Medjool dates — 12 large, pitted
• Mascarpone cheese — 1 cup
• Maple syrup — 2 tablespoons (plus more to drizzle)
• Chopped nuts (optional) — about 1/4 cup: pistachios, walnuts, or almonds work great
• Sea salt (optional) — a pinch to finish

How to Make (Step-by-Step)

STEP 1

Preheat the oven to 350°F (175°C).

STEP 2

Cut a slit in each date and remove the pit.

STEP 3

Stuff each date with a spoonful of mascarpone cheese.

STEP 4

Place the stuffed dates on a baking sheet.

STEP 5

Drizzle maple syrup over the dates.

STEP 6

Optionally, sprinkle chopped nuts and a pinch of sea salt on top.

STEP 7

Bake for about 10-15 minutes until warmed through.

STEP 8

Serve warm or at room temperature.

Preheat fully so the dates warm evenly.
Use a small paring knife for neat slits.
If you want tidy looking bites, pipe mascarpone with a small bag.
Line the baking sheet with parchment for easy cleanup.
Don’t drown them; a light drizzle goes a long way.
Chopped nuts add texture, and the sea salt balances sweetness.
Keep an eye on them; mascarpone may bubble and brown quickly.
Serve with small forks or toothpicks so people can graze elegantly.

Pro Tips for the Best Results

• Use ripe Medjool dates for the best chew and natural sweetness.
• Don’t overstuff the dates; a spoonful of mascarpone keeps them neat.
• Warm the mascarpone slightly if it’s too stiff to pipe or spoon.
• Toast nuts quickly in a dry pan to boost flavor.
• For a touch of smoke, try a tiny bacon crumble — yes, it’s delicious.
• Choose firm mascarpone to avoid runny filling.
• If dates stick to the pan, loosen them with a thin spatula rather than tugging.
• For travel, bake, cool, then pack in a single layer with parchment.

Fun Variations & Topping Ideas

Variations:

• Ricotta or goat cheese instead of mascarpone for tang.
• Bacon-wrapped dates for salty-sweet party vibes.
• Spiced mascarpone: stir in cinnamon or cardamom for cozy notes.

Toppings:

• Pistachios for crunch and color.
• Walnuts or almonds for a rustic bite.
• Drizzle extra maple or a squeeze of lemon for brightness.

If you like the ricotta twist, try this honey-pistachio ricotta-stuffed dates version for more inspiration.

Storing and Reheating

Refrigerate leftovers in an airtight container for up to 3 days.
You can freeze them, but mascarpone changes texture a bit after thawing.
To reheat, warm gently at 300°F for 5–7 minutes, or microwave briefly in 10-second bursts.

Leftover ideas

Chop the dates and fold them into yogurt for an instant breakfast upgrade.
Mix leftover mascarpone and a splash of milk to make a quick frosting for cupcakes.
Stir chopped dates into oatmeal or spread on toast for a sweet, chewy addition.

Frequently Asked Questions (FAQ)

Can I use other cheeses?

Yes. I like mascarpone for its creaminess, but ricotta, goat cheese, or softened cream cheese work.

Are Medjool dates necessary?

I prefer Medjool for size and texture, but you can use other soft dates if you’re careful.

Can I prepare these ahead of time?

Yes. Stuff them and keep refrigerated; bake right before serving to keep edges crisp.

What if I want them vegan?

Use a vegan cream cheese substitute and maple syrup that’s pure. The dates remain naturally vegan.

Can I make these for a crowd?

Yes. Multiply ingredients and use multiple baking sheets; keep warm in a low oven.

How do I pit dates quickly?

Use a small knife to slice and a fingertip to pop the pit out; it becomes fast after a few.

Can I serve them cold?

Absolutely. Cold they feel like a creamy candy; warm brings out syrup aroma.

What nuts work best?

Pistachios give color, walnuts give earthiness, and almonds bring a gentle crunch — pick your favorite.

Conclusion:

These mascarpone-stuffed dates marry sweet, creamy, and salty in a tiny, addictive package. They work as an appetizer, a nibble with coffee, or a last-minute dessert that looks like you tried hard. I’d love to hear how you top them, so please leave a comment and a rating if you try the recipe. For the original recipe and a slightly different take, see Mascarpone Stuffed Dates with Maple Drizzle for more photos and tips.