Middle Eastern · Dessert
Walnut Filled Cookies
A pair of tender, semolina-enriched butter cookies hand-folded around a spiced walnut and orange-zest filling, baked until pale gold and finished with a warm trickle of honey. Rooted in the Levantine and Eastern Mediterranean tradition of filled butter cookies such as ma'amoul, this small-batch version keeps the shortbread-like crumb and fragrant nutty centre that define the style.
$0
25 minsPrep
17 minsCook
52 minsTotal
MediumLevel
Nutrition per serving
216Calories
3.8gProtein
12.3gFat
24.2gCarbs
8.9gSugar
1.6gFiber
41mgSodium
13mgChol
3.8gSat Fat
83mgPotassium
24mgCalcium
1.1mgIron
0mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Arak
local
Turkish Coffee
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet.
2
Rub the softened butter into the sifted flour and semolina until the mixture resembles coarse crumbs, then bring together with the milk into a smooth, firm dough.
3
In a small bowl, mix the finely chopped walnuts, sugar, cinnamon and orange zest to make the filling.
4
Divide the dough into 2 equal pieces and flatten each into a small disc; place a portion of walnut filling in the centre of each.
5
Fold the dough up and over the filling, pinching to seal completely, then gently shape into a small domed or crescent cookie.
6
Place both cookies on the lined baking sheet, spaced apart, and bake for 16-18 minutes until just pale gold at the edges.
7
Transfer to a wire rack and, while still warm, drizzle the honey evenly over the tops.
8
Cool for at least 10 minutes before serving so the honey sets slightly and the filling firms up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g All Purpose Flour, sifted
- 12g12g Butter, softened
- 6g6g Semolina
- 22g22g Walnut, finely chopped
- 10g10g Sugar White
- 1g1g Cinnamon Ground
- 6g6g Whole Milk
- 8g8g Honey, 1
- 3g3g Orange, zested
