Dates and Pecans Cookies


Makes 24 to 30 cookies

Cooking time: 40 minutes + 25 minutes

Start to finish time: 90 minutes


150g Chopped pecan halves + 50 g for decoration

500g Pitted dates

1 Muscat nut grated

1 Tablespoon orange flower water (optional)

½ Teaspoon allspice

½ Teaspoon cinnamon

1 Egg yolk

40g Butter melted

6 Sheets of fillo dough for pastry

4 to 5 Tablespoons natural honey


Fill a steaming pot to the ¼ with water and bring it to a boil. Place the dates in the steaming tray, cover and cook for 40 minutes.

Transfer the dates to a large bowl. Using your hands only, work the dates into dough. You can also use a food processor, but the dates are so sticky, they may cause the blades to disconnect.

Add the chopped pecan halves, grated Muscat nut, orange flower water, allspice and cinnamon. Mix everything together by hand or using a spatula.

Set the oven to preheat to 350 degrees, on bake option.

Lay one sheet of fillo on your working surface. Brush it with melted butter. Refer to the attached pictures on how to shape and roll the dough in the fillo.

Brush the end of the fillo sheet with egg yolk to make it stick together.

Use a sharp knife to cut the dough roll into 1.5” to 2” pieces.

Hold each cookie in your hand and dip the ends in the egg yolk, then dip them again in the remaining chopped pecans, applying gentle pressure.

Place the cookies on a cookie sheet covered with parchment paper and brush them with melted butter.

Place the cookies in the oven, on the middle rack, and cook for 15 to 25 minutes, depending on the oven. As soon as the fillo dough is golden, take the cookies out of the oven and drizzle over them with natural honey.

These cookies can be stored in a container with a lid, in the refrigerator, for up to two weeks. You may heat them in the oven before serving.