Tunisian Makroudh Sweet Pastries (Printable)

Delightful semolina pastries with sweet date filling, crisp crust, ideal for festive occasions.

# What You'll Need:

→ Dough

01 - 4 1/4 cups fine semolina
02 - 1/2 cup unsalted butter, melted
03 - 5 tablespoons olive oil
04 - 7 tablespoons warm water (plus additional as needed)
05 - 2 tablespoons granulated sugar
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon ground cinnamon

→ Date Filling

08 - 2 cups pitted dates, chopped
09 - 1 tablespoon unsalted butter
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1 teaspoon orange blossom water (optional)

→ Frying and Syrup

13 - Vegetable oil, for frying
14 - 3/4 cup honey
15 - 2 tablespoons orange blossom water (optional)
16 - 1 tablespoon sesame seeds (optional)

# How-To Steps:

01 - In a saucepan over low heat, combine chopped dates, butter, cinnamon, and nutmeg. Cook, stirring constantly, until the dates soften into a paste, approximately 5 minutes. Stir in orange blossom water if using. Allow the mixture to cool, then roll into thin logs roughly 1/3 inch thick and set aside.
02 - In a large mixing bowl, combine semolina, sugar, salt, and cinnamon. Incorporate melted butter and olive oil, rubbing the mixture with fingertips until it resembles moist sand. Gradually add warm water while gently kneading until a soft, pliable dough forms. Avoid overworking. Cover and let rest for 20 minutes.
03 - Divide the dough into two equal portions. Roll each into a log about 2 inches thick. Create a deep groove lengthwise in each log with a finger. Place a date filling log into the groove and fold the dough to enclose it completely. Seal and gently roll to smooth. Flatten slightly and cut diagonally into diamond shapes approximately 1 3/4 to 2 inches each.
04 - Heat vegetable oil in a deep pan to 340°F. Fry the cookies in batches until golden on all sides, about 5 to 7 minutes. Drain on paper towels. Warm honey with orange blossom water in a saucepan. Dip the fried cookies into the warm syrup and transfer to a wire rack to cool. Optionally, sprinkle with sesame seeds.

# Expert Advice:

01 -
  • They're crispy on the outside and secretly soft within, with a date filling that tastes like warmth in a single bite.
  • Making them feels like an event—the sizzle of frying, the aroma of honey and orange blossom—and the whole experience tastes better than it looks.
02 -
  • Don't skip the resting time for the dough—it transforms from crumbly to pliable, and that 20 minutes is when the magic actually happens.
  • Temperature control on the oil is everything; if you don't have a thermometer, test with a small piece of dough first, and adjust the heat if it browns too fast.
03 -
  • Keep your oil at exactly 170°C and fry in small batches—overcrowding drops the temperature and ruins the texture every single time.
  • The dough should feel soft and almost delicate; if you knead it too much, you'll develop gluten and end up with tough cookies instead of tender ones.
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