Makroud au Four

Makroud au Four is a cherished Algerian dessert hailing from the Constantine region. This delightful pastry features a crumbly semolina dough filled with a spiced date paste, all baked to perfection and soaked in a luxurious honey and orange blossom syrup. With its rich flavors and enticing aroma, this traditional treat is perfect for celebrations or simply to enjoy with a cup of tea.

Ingredients

For the Dough:
🌾 1.2 kg Medium Semolina, Semoule Moyenne
🧈 400g Melted Butter, clarified or normal
🧂 1 teaspoon Salt
🌸 100 ml Orange Blossom Water, Eau de Fleur d'Oranger
💧 250 ml Lukewarm Water

For the Filling:
🍯 700g Date Paste, Pâte de Dattes
🧈 2 tablespoons Melted Butter
🍂 1 teaspoon Ground Cinnamon
🥄 1/2 teaspoon Ground Cloves
🌸 50 ml Orange Blossom Water

For the Syrup:
🍯 500g Honey
🌸 50 ml Orange Blossom Water

Instructions

1- Prepare the Dough:

• In a large wooden mixing bowl, mix 1.2 kg of medium semolina with 1 teaspoon of salt.
• Pour in 400g of melted butter, combining thoroughly with your hands until every grain is coated.

2- Rest the Dough:

• Let the mixture rest for 30 minutes to absorb the butter fully.
• Break up the mixture with your fingers to restore a friable texture.

3- Add Liquids to Dough:

• Gradually incorporate 100 ml of orange blossom water by gently mixing with fingertips.
• Add 250 ml of lukewarm water slowly, mixing until the dough is soft and holds its shape.
• Divide into 8 portions, wrapping each in plastic film.

4- Prepare the Date Filling:

• Mix 700g of date paste with 2 tablespoons of melted butter, 1 teaspoon of cinnamon, 1/2 teaspoon of cloves, and 50 ml of orange blossom water.
• Knead until soft and pliable, then divide into 8 portions.

5- Shape the Makroud:

• Roll out one dough portion into a thick cylinder.
• Create a groove along its length and fill it with a rolled portion of date paste.
• Encapsulate the date paste with the dough, rolling it into a uniform 2 cm thick cylinder.
• Use a makroud mold to imprint patterns.
• Slice into diamond or square shapes using the mold's lines.
• Arrange tightly on a baking tray to prevent burning of exposed date paste.

6- Bake and Dress:

• Preheat the oven to 175°C.
• Bake the makroud for 45 minutes until golden brown.
• Cool completely on the tray.
• Warm 500g of honey with 50 ml of orange blossom water in a saucepan.
• Dip each cooled makroud piece into the syrup.
• Drain excess syrup and serve.

Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: Approximately 40 pieces
Equipment Needed: Large wooden mixing bowl, Measuring cup, Small spoon, for spices, Plastic film, Knife, Wooden makroud mold, Baking tray, Small saucepan, Small bowl/plate, Spoon and fork, Metal storage box

Cooking Tips

• Avoid kneading the dough to maintain its crumbly texture.
• Use clarified butter for enhanced flavor and texture.
• Keep the makroud pieces tight on the tray to prevent burning.
• Ensure makroud is fully cooled before syrup application to avoid sogginess.

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Makroud au Four