If you are a date fan, then this pastry recipe is for you. Palestinian Makrouta or Palestinian pinwheel date cookies are insanely delicious date cookies with a Middle Eastern aroma and flavor.
Makrouta is a flaky and an insanely rich cookie, similar to Maamoul (Date Filled Cookies), but a bit firmer than the latter. It is filled with a delicious aromatic date filling, scented with anise and cardamom flavors, and topped with crunchy sesame seeds.
It is the perfect cookie spiced with everyone’s favorite Middle Eastern aromas.
Golden Gems
What Is Palestinian Makrouta?
Makrouta or Maqrouta is a traditional Palestinian pinwheel cookie with a distinct shape. This isn’t your average Makrouta, this variation has the same flavors as the well-known round Palestinian Ka’ak.
These date pinwheel cookies shouldn’t be overly crumbly or too crunchy; instead, they should be very aromatic and filled with dates. Makrouta is packed with fennel, anise, and cardamom.
These Makrouta cookies are guaranteed to stay soft for weeks.
Baked to Perfection
What You Will Need
To make the authentic Palestinian Makrouta, you will need the following ingredients:
For the Dough:
Flour
Fine semolina
Sugar
Yeast
Warm milk
Ghee
Olive oil
Nigella seeds
Sesame seeds
Maamoul/Ka’ak spice
Ground mastic
Ground mahlab
For the Date-Filling:
Date paste
Ka’ak spice
Ground mahlab
Butter
Ghee (samneh)
If you don’t have Maamoul or Ka’ak spice, then you can make your own blend by mixing the following ingredients:
Anise
Fennel
Cardamom
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Steps to Prep
To Prepare the Dough
First, add all the dry ingredients together and mix well.
Then, add the liquids slowly, mixing in between, and mix until soft ball forms.
Now, cover and let it rise in a warm place until larger in size for about 1-1½ hours.
To Make the Date-Filling
First, mix the melted butter and ghee and add them along with the spices.
Next, mix and knead until soft and not as sticky.
To Assemble the Makrouta
When it’s time, spread the dough into a really thin rectangle on top of a sprayed flat surface. You don’t want it to be paper thin or too thick.
After that, spread a thin layer of dates on the top and begin rolling. Roll 3 or 4 times, then cut it into long rolls.
Later on, cut each long roll into smaller pieces. Place the small pieces on a lined baking sheet.
Last but not least, bake for about 10-15 minutes at 425 F, on the rack on top of the direct heat.
Finally, transfer to the top rack for a few minutes to get golden. If you don’t want a golden color, you can completely skip this step.
For another look, brush the cut-up Makrouta with a bit of milk and dip it in toasted sesame seeds.
My late father, Allah yerhamu (may his soul rest in peace), loved these, and I make them because he loved them more than maamoul.
Enjoy Your Palestinian Makrouta Cookies
These Palestinian Date Cookies are the best on-the-go snack after a long, eventful day. You can enjoy them while watching a movie, or even after your afternoon naps!
Makrouta cookies are also perfect for special occasions, such as holidays, weddings, and birthdays.
Middle Eastern people like to make them during Ramadan, Eid El Fitr, and Eid El Adha. These cookies are so healthy and nutritious that they can be enjoyed at suhoor.
Palestinian date pinwheel cookies are perfect when you want to impress your guests. So pair them with hot Middle Eastern Mint Tea, Karak Chai, or hot Turkish coffee and enjoy!
Magical Palestinian Date Pinwheel Cookies for You
Other Ultimate Date-Filled Snacks
You can also enjoy other date-filled pastries! Palestinian Ka’ak, Maamoul (Date Filled Cookies), and Date-Filled Brioche Buns are such unique pastries that will take you to another world of flaky texture and soft filling.
If you are looking for a healthy date snack to boost your energy, then you have to try the Date Energy Balls. Trust me, these will provide you with the necessary energy that will help kickstart your day.
Variations
Vegan Makrouta: In this variation, you substitute animal-based butter and ghee with plant-based butter or coconut oil. And instead of regular milk, you can choose your favorite plant-based milk such as, cashew, oat, coconut, or even almond milk.
Experiment with the Fillings: This traditional Makrouta recipe is famous for its scented date filling, however you are free to experiment with variations. For instance, you can opt to include dried apricots or figs. Just be sure to chop them well and adjust the amount of spices according to the choice of filling.
Healthy Makrouta: In this healthier version, you substitute all-purpose flour with wheat flour and sugar with agave nectar, coconut sugar, or even maple syrup.
Baked Goodness
Tips for Best Results
Sift the dry ingredients well when adding them to the rest of the wet ingredients.
Make sure to cover the dough with aluminum foil and let it rise in a warm place.
Let your long roll dough rest for about 25 minutes before shaping it into small pieces.
Preheat your oven before baking Makrouta cookies for about 5 minutes to 425 F.
Line your baking sheet with parchment paper for easy cleaning after baking.
Don’t overcrowd the baking sheet with unbaked Makrouta. Otherwise, they will not bake well.
Use a cookie cutter or sharp knife to cut the long roll into small pieces.
A Real Treasure
Storage Tips
Air-tight Container: Palestinian Makrouta must be placed in an air-tight container to help sustain their freshness, crispy outside texture, and softness from the inside. The container can be kept outside the fridge at a room temperature, however make sure it is in a cool, dry place. If you follow the previous tips, Makrouta will definitely last for up to two weeks.
Stacking: If you have made a huge batch of Makrouta and you want to store it, make sure you place wax or parchment paper between the layers. Skipping this step will increase the risk of sticking.
Freezing: You can definitely freeze Palestinian Makrouta by placing them in air-tight containers or freezer bags. Make sure to place wax paper between the layers, and once you decide to enjoy them, let them thaw at room temperature.
Frequently Asked Questions (FAQs)
When the texture of your dough becomes shaggy, then you can start using it.
Soak the dry dates in hot water for 10 minutes to soften them. After that, drain the water and pat dry the dates. This way, the dates will smoothly blend with the other filling ingredients.
To make vegan Makrouta, you need to substitute ghee and butter with vegan butter, and milk with plant-based milk such as oat milk, coconut, or cashew milk.
Other Traditional Must-Try Desserts:
Mushabak Halabi (Middle Eastern Churros)
Palestinian Sesame Tea Cookies
Halawat el Jibn (Sweet Cheese Rolls)
Qatayef Asafiri (Middle Eastern Cream-Filled Pancakes)
Ashta, Middle Eastern Clotted Cream
Layali Lubnan (Lebanese Nights Dessert)
Middle Eastern Rice Pudding (Riz Bi Haleeb)
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Palestinian Makrouta
Ingredients
For the Dough:
- 2⅓ cups flour
- 1 cup fine semolina
- 2 tablespoons sugar
- 2 teaspoons yeast
- 1½ cups warm milk
- ¼ cup ghee melted
- 1 cup olive oil
- 1½ tablespoons nigella seeds toasted
- 1½ tablespoons sesame seeds toasted
- 3 tablespoons maamoul/ka’ak spice
- ¼ teaspoon ground mastic optional
- ¼ teaspoon ground mahlab optional
For the Date-Filling:
- 2 packages date paste
- 1 tablespoon ka’ak spice
- ¼ teaspoon ground mahlab
- 4 tablespoons butter melted
- 1 tablespoon ghee melted
Instructions
To Prepare the Dough
- Add all the dry ingredients together and mix well.
- Add the liquids slowly, mixing in between, and mix until soft ball forms.
- Cover and let it rise in a warm place until larger in size for about 1-1½ hours.
To Prepare the Date-Filling
- Mix the melted butter and ghee and add them along with the spices.
- Mix and knead until soft and not as sticky.
To Assemble the Makrouta
- When it's time, spread the dough into a really thin rectangle on top of a sprayed flat surface. You don't want it to be paper thin or too thick.
- Spread a thin layer of dates on the top and begin rolling. Roll 3 or 4 times, then cut it into long rolls.
- Cut each long roll into smaller pieces. Place the small pieces on a lined baking sheet.
- Bake for about 10-15 minutes at 425 F, on the rack on top of the direct heat.
- Transfer to the top rack for a few minutes to get golden. If you don’t want a golden color, you can completely skip this step.
Notes
- If you don’t have Maamoul or Ka’ak spice, then you can make your own blend by mixing the following ingredients: 2 tablespoons of anise, 2 tablespoons of fennel, and 1 teaspoon of cardamom.
- Sift the dry ingredients well when adding them to the rest of the wet ingredients.
- Make sure to cover the dough with aluminum foil and let it rise in a warm place.
- Let your long roll dough rest for about 25 minutes before shaping it into small pieces.
- Don’t overcrowd the baking sheet with unbaked Makrouta. Otherwise, they will not bake well.
- For another look, you can brush the cut-up makrouta with a bit of milk and dip it in toasted sesame seeds.
0 Responses
So we’re a family that eats maamoul, kaak and all that year round. Let me tell you that your maamoul + kaak and makrouta recipes are literally the best recipes we have ever tried. Im afraid to make them at some point for Eid, because I think we’d finish them all before!
Tried this today. Easy to follow step by step recipe. It is my first time making makrouta. Tastes so good! Surely my visitors this coming eid will love it too!!
What size are the date packages?
13oz!
Thank you for making me discover the Palestinian equivalent of the Algerian/Tunisian “makroud”. The only difference is that we put them in honey after baking or frying (I prefer the baked version, which is the speciality of my city in Algeria, Constantine). We also give them a losange shape. Thanks again. Will try it for Eid this year.