Savory Ma'amoul Cookies | Boursin Cheese

Savory Ma’amoul Cookies Recipe

Created by Pastry Chef Lena Sareini, Detroit
Pastry Chef Lena Sareini gets creative in the kitchen with this modern savory twist on a classic ma’amoul cookie recipe often served during her holiday celebrations at home with her family of foodies. Filled with Boursin® Cracked Black Pepper Cheese, this traditional Lebanese semolina shortbread cookie is a pastry sure to satisfy this holiday season.
  • Level easy

  • Prep time 2 HR

  • Cook time 25 MIN

  • Total time 2 HR 25 MIN


Your Turn To Create

  • Make the dough. Place semolina flour in the bowl of a mixer. Add the dry instant yeast, a pinch of salt, and combine for a few seconds until dry ingredients are evenly distributed. Melt the butter, skim off any fat solids that may rise to the top. Add the melted butter and oil to the dough and mix on low until the dough looks like sandy pebbles. Add the water and mix until the dough comes together and pulls away from the sides of the bowl. You may add more water if necessary.
  • Gather the dough, transfer to a bowl sprayed with non-stick spray, cover in saran wrap, and allow to rest in the refrigerator overnight.
  • Remove ma'amoul dough from the fridge and allow it to come to room temperature. If your dough is too stiff and not easily able to form into balls you may add a bit more water and knead to get it softer.
  • Take two tablespoons of the dough and roll into a ball. Form a hole in the ball using your fingers and fill each ball with 1 tablespoon of Boursin cheese. Pinch the dough ball shut and form into a mound. You may crimp or dock your cookie dough for a nice design. Set the ma’amoul on a tray lined with parchment paper.
  • Dip each cookie in honey loosened with some water and then dip each cookie in your desired topping. This could be sesame seeds, sumac, or za'atar. If you wish to use crushed pistachios, place them on after baking to keep their vibrate color intact.
  • Bake in a preheated 350F oven for about 20-25 minutes in the middle rack until cookies are a light golden brown.
  • Drizzle with honey immediately after removing from the oven and garnish with more sesame seeds, sumac, za'atar, or crushed pistachios.
  • Cool a bit and enjoy!


You can make the dough using only fine semolina. The coarse semolina provides a nice crunchy texture.
If you do not wish to make the dough a day ahead, you may let it sit out at room temperature for at least two hours. The extra day develops more flavor in the dough.

  • 2 boxes Boursin Cracked Black Pepper

  • 3/4 C Fine Semolina Flour

  • 3/4 C Coarse Semolina Flour (or cream of wheat)

  • 1/2 Tsp Dry Instant Yeast

  • 1 Stick Unsalted Butter

  • 1/2 Tbsp Neutral Oil

  • 1/4 C of water, use more if needed

  • Pinch Salt

  • Honey

  • AS NEEDED: Sesame Seeds, Sumac, Za’atar, Pistachios (for garnish)