Makes: About 20
Time: 1 hour
Filled with a smooth date paste, drenched in honey, and scented with orange blossom water, these Moroccan treats—called makroud—are one of a kind. Semolina gives them a subtle crunch whether they’re fried or baked. Feel free to stray from tradition and substitute another dried fruit, like apricots or cranberries, for the dates.
1. Pit and chop the dates and place in a steamer basket or a metal colander. Set the basket over a pot of simmering water and steam, uncovered, for 20 minutes.
2. Meanwhile, combine the semolina, sugar, and salt in a large bowl. Melt 7 tablespoons of the butter; add it to the semolina mixture, and use your hands to work it in so that every grain is coated. Gradually add 2/3 cup orange blossom water and knead gently until the dough comes together. Cover and refrigerate while you finish making the filling; you can make this up to a day ahead.
3. Melt the remaining 1 tablespoon butter. Combine the butter and dates in a food processor with the cinnamon and nutmeg and pulse until it forms a paste. Let cool completely.
4. Divide the dough in half and roll each piece into a long log about an inch in diameter. Dampen your hands and do the same with the filling to make 2 very thin logs that are as long as the dough. Cut a slit along the length of each piece of dough and use your fingers to widen the cavity, creating a tunnel for the filling. Put a strip of the filling in each log of dough, then pinch the dough up and around the filling to enclose it and roll to seal. Slightly flatten each roll and cut diagonally into 1-inch pieces.
5. Fill a heavy-bottomed pot or Dutch oven with 1 inch of oil and heat to 375°F over medium heat. Meanwhile, warm the honey and remaining 2 tablespoons orange blossom water in a small saucepan over medium heat.
6. Line a plate with paper towels and fry the pastries until golden brown, about 2 minutes per side; don’t overcrowd the pot. Transfer to the prepared plate and let drain for a minute before drizzling generously with the warm scented honey. Cool to room temperature before serving. These will keep for a few days in an airtight container at room temperature.
BAKED SEMOLINA-DATE PASTRIES Add ¾ teaspoon baking powder to the semolina mixture before adding the melted butter in Step 2; prepare the pastries as directed. Heat the oven to 375°F and lightly grease a baking sheet with oil. Bake the pastries until golden, 15 to 18 minutes. Drizzle with the warm scented honey.