Tunisian Makroudh Sweet Pastries (Printable)

Golden semolina pastries filled with sweet spiced dates, ideal for festive gatherings and enjoyed with mint tea.

# What You Need:

→ Dough

01 - 4 1/4 cups fine semolina
02 - 1/2 cup unsalted butter, melted
03 - 1/3 cup olive oil
04 - 3.5 fl oz warm water, plus more as needed
05 - 2 tbsp granulated sugar
06 - 1/2 tsp salt
07 - 1/2 tsp ground cinnamon

→ Date Filling

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

→ Frying and Syrup

13 - Vegetable oil for frying
14 - 7 oz honey
15 - 2 tbsp orange blossom water (optional)
16 - 1 tbsp sesame seeds for garnish (optional)

# Directions:

01 - Combine chopped dates, butter, ground cinnamon, and ground nutmeg in a saucepan over low heat. Cook, stirring frequently, until dates soften into a paste, approximately 5 minutes. Remove from heat and stir in orange blossom water if using. Allow to cool, then shape into thin logs about 3/8 inch thick and set aside.
02 - In a large bowl, mix semolina, sugar, salt, and ground cinnamon. Add melted butter and olive oil, rubbing with fingertips until mixture resembles wet sand. Gradually incorporate warm water, kneading gently to form a soft, pliable dough. Avoid overworking. Cover and let rest for 20 minutes.
03 - Divide dough into two equal portions. Roll each into a log approximately 2 inches thick. Create a deep groove lengthwise along each log using your finger. Place a date filling log into each groove, then fold dough over to enclose filling, sealing edges and rolling gently to smooth. Flatten slightly and cut diagonally into diamond shapes measuring about 1.5 to 2 inches each.
04 - Heat vegetable oil in a deep pan to 340°F. Fry 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 fried cookies into warm syrup, then transfer to a wire rack to cool. Optionally, sprinkle with sesame seeds.

# Expert Advice:

01 -
  • That shattering golden crust against creamy date filling is genuinely addictive, and you'll make these just to have them around.
  • They taste like you spent hours in the kitchen, but you'll actually finish in just over an hour.
  • They freeze beautifully, so you can have fresh-tasting makroudh whenever you want without the effort.
02 -
  • Don't skip the rest after mixing the dough—those 20 minutes are when the semolina fully absorbs the moisture and becomes workable instead of crumbly.
  • The oil temperature is everything; if it's too cool, your makroudh will be heavy and oil-logged, so use a thermometer and trust it.
  • You can absolutely bake these instead of frying if you prefer—brush them lightly with oil and bake at 180°C for 25 to 30 minutes, and they'll still be delicious, just less shattery.
03 -
  • If your date filling seems too thick after cooling, warm it slightly before shaping—it should be spreadable but firm enough to hold its shape.
  • The key to even cooking is batching; don't crowd the pan because it drops the oil temperature and ruins the texture you're working toward.
Return