Makroud el Agouz (Tunisian Date-Horn Pastries) 🌰

Método

1. 1

   Rub semolina, couscous flour, salt and cinnamon together, then work in butter and oil until every grain is coated. Sprinkle orange-blossom water and warm water, knead just to a moist, sandy dough that holds when pressed. Rest 30 min under a damp cloth.

2. 2

   Roll date paste into a thick rope the length of your palm.

3. 3

   Take a lemon-sized piece of dough, press into a log on your palm, flatten with thumb into a trough, lay the date rope inside and close over it, rolling 25 cm long. Repeat — makroud are made in batches, they live in pairs.

4. 4

   Cut into diagonal diamonds about 4 cm wide, notching each with the back of a knife or a fork so the dates peek through like armour scales; set one almond in each.

5. 5

   Traditional deep-fry at medium-low (155C/310F) 5-7 min until hazel and crisp — slow is mandatory, or the dates scorch while the shell stays raw. Baked version: 180C 25-30 min, brush with butter at the halfway mark.

6. 6

   Drain, then drench in lukewarm orange-blossom honey, turning once. They must sit overnight in the honey to become the version every Tunisian grandmother will defend.