MakroutDate-Filled Semolina Pastries
Makrout are semolina pastries filled with date paste and shaped into diamonds. This fried variation is dipped in warm honey syrup after cooking.
Prep
55m
Cook
25m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Dough
- 400gSemolina Flour
- 80gAll-Purpose Flour
- 120gUnsalted Butter (melted)
- 4gSalt
- 60mlOrange Blossom Water
Frying
- 700mlVegetable Oil
Filling
- 250gDate Paste
- 3gCinnamon Powder
Syrup
- 220gHoney
- 80mlWater
- 20mlLemon Juice
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the semolina flour, all-purpose flour, and salt in a bowl. Rub in the melted unsalted butter until the mixture resembles damp sand.
- 02
Sprinkle in the orange blossom water and bring the dough together just until it holds. Let it rest so the semolina can absorb the moisture.
- 03
Knead the date paste with the cinnamon powder until smooth, then shape it into a long log.
- 04
Flatten the dough, enclose the filling inside it, and shape it into a thick strip. Press lightly, then cut the strip diagonally into diamond shapes.
- 05
Heat the vegetable oil to 175°C (350°F). Fry the pastries in batches until deeply golden and crisp at the edges.
- 06
Warm the honey, water, and lemon juice together until smooth and fluid.
- 07
Dip the hot pastries into the syrup, then leave them on a rack until the glaze settles.
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