Recipe For Stuffed Dates with Pistachios


Mascarpone stuffed dates with pistachios is a versatile and easy no-bake dish. It makes a great dessert, appetizer or snack. On top of that, the dessert is so easy to assemble my 6-year-old little sis-in-law can do it!

I used Deglet Noor dates because the texture is firm and thick without tasting overly sweet. This makes them perfect for appetizers. For a sweeter version, you could use Medjool dates.

To make the dish, I pitted the dates and filled them cannoli-style with mascarpone cream. Crushed pistachios add texture, flavor and color. I placed the stuffed dates on a bed of thin butter almond cookies to enhance the presentation and make them easier to handle.

1. Info for Stuffed Dates with Pistachios

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 15
  • Calories: unavailable

2. Ingredients for Stuffed Dates with Pistachios

  • 30 Deglet Noor dates
  • 3/4 cup mascarpone cheese
  • ¼ cup heavy whipping cream, cold
  • 1-½ tablespoons powdered sugar, + extra for decoration
  • 1 tablespoon date syrup
  • 1 drop kewra extract
  • 3 tablespoons unsalted pistachio, slightly crushed
  • 1/8 teaspoon sea salt (or regular salt)
  • 15 thin butter almond cookies
  • ½ teaspoon red-colored sugar, for garnish

3. Directions:

  1. Slit the dates open on each end and carefully remove and discard the pits using a chopstick, creating a hole in the center of each date.
  2. In a small bowl, combine the mascarpone cheese, kewra extract, date syrup and sea salt.
  3. Using a mini whisk, beat the cream in another bowl until it forms soft peaks. Do NOT over-mix. Add powdered sugar. Pour 1/3 of the whipped cream into the mascarpone mixture to soften it. Mix well using a silicone spatula. Pour in the rest of the whipped cream; gently fold the cream into the mascarpone to get an airy mousse.
  4. Plastic-wrap the container and place in the refrigerator until you’re ready to serve.
  5. Use a star-shaped decorating tip. Spoon the mascarpone cream into a pastry bag (I used a small zip-tip bag, cut one corner and fitted in the decorating tip) with the mascarpone cream.
  6. Pipe a little filling into each end of the date. Dip each end in the crushed pistachios. 
  7. Pipe 2 (1-inch) ”snakes” parallel to each other onto an almond thin. The cream will act as a ”glue” and will bond the dates to the cookie. Place 2 dates onto the creamed snakes.
  8. Repeat until all the dates are placed. Place the cookies on a serving platter. Pipe little flowers with the rest of the cream.
  9. Dust with powder sugar and sprinkle with red-colored sugar in between each flower.
  10. Enjoy with a cup of masala chai.
  11. Bon appétit!

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