#Step 1- Making the dough:

First, dilute the saffron threads in the orange blossom water so they release their entire flavor.

Place the semolina in a large plate and using the tips of your fingers, mix it with the softened butter until each grain of semolina is well coated.

Add a little bit of the saffron-orange blossom water to the semolina and mix well until you get a soft dough.

Cover and let the dough rest for 1 to 2 hours.

#Step 2- Making the date filling:

Steam 9 oz. (250g) of dates over simmering water for 20 to 30 minutes. Transfer the dates to a food processor (or mash in a bowl with a fork if you prefer) and blend in 1 tblsp of melted butter add 1/2 tsp cinnamon, crushed pistachio and almonds.

The paste will be sticky and hot, so leave it for 30 minutes or so to cool and firm up.

The filling is ready! Divide the date paste into 2 portions.

Some butter in your hands and roll each portion into a log about the thickness of your finger.

#Step 3 - Shaping the Makrout:

Take half of the dough, and shape it into a log as long as the date paste log.

Flatten the dough and insert the date paste log in the center.

Pinch the dough around the date paste, then roll the entire log a few times on your workstation to seal it completely.

Slice the log with diagonal cuts into bite size chunks or make a round shap.

Use the tip of the knife to mark the top of each makrout.

#Step 4 - Baking the makrout:

Transfer the makrout on an butterd baking tray.

Bake in a preheated oven to 360 F / 180 C for 25 - 30 minutes or until the makrout have a beautiful deep golden brown colors.

As soon as your remove the makrout from the oven, drizzle some honey on top when they are still hot.

Let the makrout cool down for several hours before serving them.