Pistachio and Date Stuffed Semolina Cookies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 desserts 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Place cookies on a parchment-lined baking sheet about 1 inch apart. Bake for 20-22 minutes until edges turn golden brown.
  5. 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.

Frequently asked questions

How long does Pistachio and Date Stuffed Semolina Cookies take to make?

Total time is about 47 minutes (25 min prep + 22 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pistachio and Date Stuffed Semolina Cookies?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pistachio and Date Stuffed Semolina Cookies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pistachio and Date Stuffed Semolina Cookies for a different number of people?

The recipe is written for 20 servings. Multiply each ingredient by (your serving target / 20). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pistachio and Date Stuffed Semolina Cookies?

Middle Eastern desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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