Perfect Turkish Apricot and Walnut Cookies (Ma’amoul)
Delicate Turkish cookies with a tender buttery dough and a moist, fragrant apricot and walnut filling, perfect for cozy gatherings and teatime.
- Prep Time: 25 minutes
- Cook Time: 15-18 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: Turkish
Ingredients
Scale
- 3 cups (360g) all-purpose flour, sifted
- 1 cup (227g) unsalted butter, softened
- ½ cup (60g) powdered sugar, finely sifted
- ¼ cup (60ml) milk, room temperature (or almond milk for dairy-free)
- 1 tsp (3g) instant yeast
- 1 tbsp rose water (optional)
- ¼ tsp salt
- 1 cup (150g) dried apricots, finely chopped
- ¾ cup (75g) walnuts, toasted and chopped (soaked 10 minutes in warm water, then drained)
- 2 tbsp (25g) granulated sugar
- ½ tsp ground cinnamon
- 1 tsp fresh lemon zest
Instructions
- Soak chopped walnuts in warm water for 10 minutes to soften. Drain well.
- Combine soaked walnuts, chopped dried apricots, sugar, cinnamon, and lemon zest in a bowl. Mix until sticky and holds shape. Set aside.
- In a large bowl, cream softened butter with powdered sugar until light and fluffy (3-5 minutes).
- Slowly add milk and rose water, mixing gently.
- In a separate bowl, whisk together sifted flour, instant yeast, and salt.
- Gradually add dry ingredients to wet, mixing until a soft, pliable dough forms. Add more milk if too dry.
- Cover dough with a clean towel and rest at room temperature for 30 minutes.
- Divide dough into golf-ball-sized portions. Flatten each into a 3-inch disc.
- Place a tablespoon of filling in the center, fold edges over to encase filling completely.
- Use ma’amoul molds or a cookie stamp to shape and pattern the cookies, or crimp edges with a fork or fingers.
- Preheat oven to 350°F (175°C). Arrange cookies on parchment-lined baking sheet, spacing 2 inches apart.
- Bake for 15–18 minutes until edges are just turning golden but cookies remain pale.
- Remove and cool completely on a wire rack before storing.
Notes
Soaking walnuts softens their texture and blends better with apricots. Don’t overbake; cookies should be pale with barely golden edges. Let cookies cool completely before storing to maintain texture. Filling can be made ahead and refrigerated. Rose water is optional and can be substituted or omitted. If no mold is available, shape by hand and crimp edges with a fork.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 7
- Carbohydrates: 14
- Protein: 2
Keywords: Turkish cookies, ma'amoul, apricot walnut cookies, traditional Turkish dessert, easy cookie recipe, nut-filled cookies, apricot cookies