Dates with Mascarpone and Pistachios
Plump Medjool dates stuffed with creamy mascarpone and crowned with pistachios
- 24Medjool dates(pitted)
- 8 ozmascarpone cheese
- 1 tbsphoney
- 0.5 tspvanilla extract
- 0.25 tspcinnamon
- 0.5 cuppistachios(shelled, roughly chopped)
- flaky sea salt
Can be made up to 24 hours ahead. Store covered in refrigerator.
- 1If dates aren't pre-pitted, make slit in each and remove pit
- 2Whip mascarpone with honey, vanilla, and cinnamon until fluffy
- 3Transfer filling to piping bag or zip-lock bag
- 4Pipe filling generously into each date
- 5Press chopped pistachios into exposed filling
- 6Arrange on platter
- 7Finish with tiny pinch of flaky salt on each
- 8Refrigerate until serving
Medjool dates are larger and softer than other varieties - essential for this recipe. Fresh dates should be plump and glossy, not dry. Mascarpone should be at room temperature for easy whipping. The salt is crucial - it makes the sweetness pop. These satisfy the sweet craving without being dessert.
Stuffed dates are a traditional sweet throughout the Middle East and Mediterranean, often served during Ramadan and other celebrations. The mascarpone filling is an Italian-influenced update on the classic, adding creamy richness that balances the intense sweetness of Medjool dates. Pistachios add color and crunch.