Moroccan Makrout with Dates

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Authorbaidoone
RatingDifficultyIntermediate

Makrout is a delicious pastry that is native to North Africa. The texture of this sweet treat is divine and the date filling is rich and hearty.

Yields8 Servings
Prep Time25 minsCook Time15 minsTotal Time40 mins

For the dough:
 Semolina - two cups
 Blossom water - 1/3 cup
 Butter - 8 tbsp
 Sugar - 1 tbsp
 Salt - a pinch
For the filling:
 Date paste - 2 cups
 Blossom water - 1 tbsp
 Butter at room temperature - 1 tbsp
 Cinnamon - 1/2 tsp
 Nutmeg - 1/4 tsp

1

To prepare the dough, melt the butter and set aside.

2

In a bowl, mix semolina, sugar and salt, then gradually add the butter with continuous mixing until the ingredients are well mixed.

3

Put the semolina mixture on a hard surface and rub well with the addition of blossom water until you get a soft dough.

4

To prepare the filling, put in an electric mixer the dates, butter, cinnamon and nutmeg and mix well until you get a smooth paste.

5

Divide the date paste into similar strips (long sausage-like roll). If the date mixture is too sticky, oil your hands with cooking oil

6

Take a portion of the dough and extend it in a longitudinal shape, then place a strip of date paste in the middle and wrap it over it.

7

Cut the makrout sweets into diagonal pieces and line them in a tray coated with parchment paper.

8

Put the tray into a preheated oven on medium heat and leave it until its color changes.

9

Take the tray out of the oven. Set aside until they cool down before serving.

Category

Ingredients

For the dough:
 Semolina - two cups
 Blossom water - 1/3 cup
 Butter - 8 tbsp
 Sugar - 1 tbsp
 Salt - a pinch
For the filling:
 Date paste - 2 cups
 Blossom water - 1 tbsp
 Butter at room temperature - 1 tbsp
 Cinnamon - 1/2 tsp
 Nutmeg - 1/4 tsp

Directions

1

To prepare the dough, melt the butter and set aside.

2

In a bowl, mix semolina, sugar and salt, then gradually add the butter with continuous mixing until the ingredients are well mixed.

3

Put the semolina mixture on a hard surface and rub well with the addition of blossom water until you get a soft dough.

4

To prepare the filling, put in an electric mixer the dates, butter, cinnamon and nutmeg and mix well until you get a smooth paste.

5

Divide the date paste into similar strips (long sausage-like roll). If the date mixture is too sticky, oil your hands with cooking oil

6

Take a portion of the dough and extend it in a longitudinal shape, then place a strip of date paste in the middle and wrap it over it.

7

Cut the makrout sweets into diagonal pieces and line them in a tray coated with parchment paper.

8

Put the tray into a preheated oven on medium heat and leave it until its color changes.

9

Take the tray out of the oven. Set aside until they cool down before serving.

Moroccan Makrout with Dates

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