Moroccan Sesame Honey Rosette Cookies

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These Moroccan rosette-shaped fried cookies are crisp, sesame-coated, and soaked in spiced honey syrup. A signature sweet served during Ramadan and special celebrations, they offer delicate floral notes with a warm cinnamon finish. Rolling the dough thin and frying briefly keeps them shatteringly light.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 13 gFat
• 2 gSaturated Fat
• 40 gCarbs
• 2 gFiber
• 24 gSugar
• 5 gProtein
• 35 mgSodium
• 95 mgPotassium
• 75 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 8 mcgVitamin A

Ingredients

For the Dough

• 3 cups (375 g) all-purpose flour
• 1/2 cup (75 g) toasted sesame seeds, finely ground
• 1/2 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp anise seeds, lightly crushed
• 1 tsp instant yeast
• 1/2 tsp salt
• 1/4 cup (60 g) unsalted butter, softened
• 1 large egg
• 1/3 cup (80 ml) orange blossom water
• 1/4 cup (60 ml) warm milk
• Vegetable oil, for frying

For the Honey Syrup

• 1 1/2 cups (340 g) honey
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (120 ml) water
• 1 tbsp orange blossom water
• 1 tsp ground cinnamon
• 1 strip lemon peel

For the Coating

• 1/2 cup (75 g) toasted sesame seeds, whole
• 1/4 cup (30 g) blanched almonds, halved (optional, for centers)

Directions

1. Make the dough: In a large bowl, whisk together flour, ground sesame, turmeric, cinnamon, anise seeds, yeast, and salt. Rub in the softened butter until the mixture resembles coarse crumbs, then add the egg, orange blossom water, and warm milk. Knead for 8-10 minutes until smooth and pliable, cover, and let rest 20 minutes.
2. Prepare the syrup while the dough rests: Combine honey, sugar, water, lemon peel, and cinnamon in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, then simmer 8-10 minutes until slightly thickened. Stir in the orange blossom water off heat and keep warm.
3. Roll and shape: Divide rested dough into 12 equal balls. On a lightly floured surface, roll each ball into a very thin 5-inch round (almost translucent). Make five straight cuts from the edge toward the center, leaving the middle intact. Fold every other strip toward the center to form a flower/rosette, pinching the center gently to seal; press an almond half into the center if using.
4. Heat about 2 inches of oil in a deep pot to 340-350°F (170-175°C). Fry 2-3 rosettes at a time for 1-2 minutes per side until pale golden and crisp. Remove with a slotted spoon and drain briefly on paper towels.
5. Dip each warm rosette into the warm honey syrup for 30 seconds per side, then immediately press both sides into the whole toasted sesame seeds to coat thoroughly. Place on a wire rack set over a tray to let excess syrup drip.
6. Repeat frying, dipping, and coating with remaining dough. Serve warm or at room temperature. Syrup-soaked cookies keep in an airtight container at room temperature for up to 5 days.

Cook’s Notes

• Roll the dough paper-thin; thick dough will turn chewy rather than shatteringly crisp in the fryer.
• Keep the oil at 340-350°F; too hot and the cookies brown before crisping, too cool and they absorb excess oil.
• Always dip the cookies while they are still warm so the honey syrup penetrates and softens the layers just slightly.
• For a deeper color, leave the lemon peel in the syrup while it simmers, then remove before dipping.
• A pinch of saffron threads bloomed in the warm syrup adds traditional golden hue and subtle floral aroma.

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