Directions

 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 30 minutes to 1 hour

Making stuffing
Use  Deseeded dates crush in chopper homemade date paste,add cinammon powder and nutmeg powder. The filling is ready! Divide the date paste into 2 portions.
Oil your hands and roll each portion into a log about the thickness of your finger

Walnut stuffing
In a bowl add walnut powder 1tsp Orange blossom and sugar powder as per yr taste. add water to make a dough.

Pistachio stuffing

In a bowl add pistachio 1tsp orange blossom water sugar powder as per your taste. Add water to make dough.

Shaping the Makrout

Make three portion of the dough, and shape it into a log.make same length of log of  three stuffing.
 Flatten the dough and insert the date paste log in the center 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. Repeat same procedure with remain two stuffing
 Use the tip of the knife to mark the top of each makrout

BAKING

Transfer the makrout on an oiled baking pan
2 – Bake in a preheated oven to 360 F / 180 C for 30-40 minutes or until the makrout have a beautiful deep golden brown colors
3 – As soon as your remove the makrout from the oven, drizzle some honey on top when they are still hot
4 – Let the makrout cool down for several hours before serving them