Go Back
+ servings
Overhead shot of mascarpone stuffed dates topped with pomegranate arils on a black background

Mascarpone Stuffed Dates with Orange, Pistachio, and Pomegranate

These Mascarpone Stuffed Dates with Orange, Pistachio, and Pomegranate are the perfect light dessert or appetizer! They make a great addition to a cheese plate during the holidays, and they're super easy to make! I love to finish them with a little flaky sea salt for that sweet + salty flavor!

Course Appetizer, Dessert, Snack
Keyword mascarpone stuffed dates
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 16 -18 dates
Author Molly | Spices in My DNA


  • 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


  1. Preheat oven to 375℉. Remove the pits from the dates, leaving one side intact so you can stuff them. In a medium bowl, mix together the mascarpone, honey, orange zest, pistachios, and salt until smooth and combined. 

  2. Using a small spoon, stuff the dates with the mascarpone mixture (about a couple teaspoons per date depending on the size of your dates). Place on a plate and put them in the freezer for 10 minutes. (This prevents the filling from oozing out when you bake them!)

  3. Place dates on a baking sheet and bake for 3-4 minutes, until dates are just warmed through. Garnish with pomegranate arils and a sprinkle of flaky sea salt. Serve immediately!