Pistachio and Date Stuffed Semolina Cookies

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden semolina cookies filled with a sweet date and pistachio center, lightly scented with rose water for a delicate Middle Eastern dessert. This Middle Eastern-inspired recipe, ready in about 47 minutes, layers semolina flour, unsalted butter, melted, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 20, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 22 min Serves 20 Middle Eastern cuisine 110 cal/serving

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Ingredients

2 cups semolina flour
3/4 cup unsalted butter, melted
1/2 cup powdered sugar
1 tsp rose water
3/4 cup pitted dates, chopped
1/2 cup pistachios, chopped
1/2 tsp ground cinnamon
2 tbsp (if needed) water
optional powdered sugar, for dusting

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Instructions

Step 1: In a large bowl, combine 2 cups semolina flour, 1/2 cup powdered sugar, and 3/4 cup melted unsalted butter. Mix with your hands until the mixture resembles coarse crumbs and holds together when pressed. Add 1 tsp rose water and mix well. If dough feels dry, add up to 2 tbsp water gradually.
Step 2: In a separate bowl, mix 3/4 cup chopped pitted dates, 1/2 cup chopped pistachios, and 1/2 tsp ground cinnamon until evenly combined.
Step 3: Preheat oven to 350°F. Take a small piece of dough (about 1.5 tbsp), flatten it in your palm to a 2-inch circle, place 1 tsp date-pistachio filling in the center, then fold dough around filling and shape into an oval or round cookie. Repeat with remaining dough and filling.
Step 4: Place cookies on a parchment-lined baking sheet about 1 inch apart. Bake for 20-22 minutes until edges turn golden brown.
Step 5: Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack. Dust with powdered sugar if desired before serving.