Apricot Walnut Mabrousheh Slice

Name: Apricot Walnut Mabrousheh Slice
Prep time: 15 min
Cook time: 35 min
Yield: 20-24 slices
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

A crumbly tray bake with apricot jam and walnuts. I learned this from a friend, and now I make it whenever I need something sweet and nostalgic.

PREP TIME

15 minutes

COOK TIME

35 minutes

SERVES

20-24 slices

About this recipe

This apricot walnut Mabrousheh slice is one of those nostalgic bakes I return to again and again. I first tried it at a friend’s house—her mum, who’s Palestinian, would always make it. Every time I visited, I secretly hoped she’d have a plate waiting on the coffee table. One day, my friend came over for brunch without them (yes, I was slightly disappointed!) so we ended up baking a tray together at my place. That’s when I realised just how simple it was to make.

Mabroushe is a traditional Palestinian slice made with a soft, crumbly dough that’s enriched with both butter and olive oil—two staples in Middle Eastern kitchens. The olive oil, especially, always reminds me of the ancient olive trees in Palestine, while the butter gives it that melt-in-your-mouth richness. The dough is lightly scented with orange blossom and layered with jam and nuts, then finished with a classic grated topping that bakes into golden, rustic crumbs.

I use apricot jam here because I love the way its brightness cuts through the richness of the dough— it brings just the right amount of sweetness without overpowering the cinnamon and walnuts. It’s the version my friend always made, and now it’s the one I make when I want something sweet, simple, and deeply comforting.

Ingredients

For the Dough

3 cups (380 grams) all-purpose flour
1 1⁄2 teaspoons baking powder
1 cup (225 grams) sugar
Pinch of salt
4 tablespoons (55 grams) butter, softened
3⁄4 cup (180 ml) olive oil
2 eggs
1 tablespoon orange blossom water
2 teaspoons orange zest

For the Filling

1 1⁄2-2cups apricot jam
1 cup (100 grams) walnuts, finely chopped
1⁄2 teaspoon ground cinnamon

Notes from Rouba

Don’t spread the jam too close to the edges unless you like chewy corners—I do!
This slice keeps well
I usually cut mine into larger squares, but smaller rectangles are great for sharing.
Chilling the dough helps it grate cleanly—don’t skip it.

Method

Step 1. Prepare the Dough

Preheat the oven to 180°C (350°F). Grease a 33 x 23 cm rectangular baking tray and set it aside. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter, olive oil, eggs, orange blossom water, and zest. Knead with your hands until a soft, cohesive dough forms. It shouldn’t be sticky. If it feels too dry, add a little more orange blossom water; if it’s too soft, sprinkle in some extra flour. Divide the dough in half and place one half in the fridge to chill while you prepare the base.

Step 2. Assemble the Base and Filling

Press one portion of the dough evenly into the prepared pan, smoothing it out with your palms.

Spread the apricot jam across the dough, but avoid going all the way to the edges if you want cleaner slices—though personally, I love the sticky corners. In a small bowl, combine the chopped walnuts with the cinnamon and scatter evenly over the jam.

Step 3. Grate the Topping

Take the chilled dough from the fridge. Using a medium-sized cheese grater, grate it over the top of the walnut layer. Aim to cover the entire surface so you get that signature crumb topping when baked.

Step 4. Bake and Cool

Bake for 20 to 25 minutes, or until the top is lightly golden and the jam is gently bubbling at the edges. Let the slice cool completely in the tray before cutting into bars or squares. Serve as is or with a warm cup of tea.

A FEW THINGS YOU’LL WANT TO KNOW

Can I use a different jam?

Yes, you can use any jam you like—strawberry, blueberry, plum, or even mixed berry all work beautifully. Apricot isn’t a must; it’s just the flavour I personally enjoy for its subtle sweetness. Fig and quince are lovely too, though they tend to be thicker—so just spread gently and don’t overdo it.

How long does it keep?

I keep mine for up to a week in an airtight container at room temperature. The texture actually gets even better after the first day.

Is orange blossom water necessary?

Yes—don’t skip it if you can help it. That gentle floral note brings the whole thing together. If you’re out, a little rose water works, or even some vanilla sugar or extra zest for aroma. But if you want that traditional Middle Eastern touch, orange blossom is the one.

Any tips when pressing the base layer into the pan?

Grease your tray well, and when you start pressing the dough in, don’t panic if it feels like it’s too little or too thin—it’s supposed to be that way. The base should be on the thinner side so it balances nicely with the jam and crumb topping once baked.

How should I cut it?

Let it cool completely before slicing. You can cut it into large squares for a more rustic look, or smaller rectangles if you're serving a crowd. I love the chewy corners, but if you want cleaner edges, avoid spreading the jam all the way to the sides.

What if I don’t have that size pan?
This recipe is designed for a 33 x 23 cm tray, which is pretty standard—chances are, you already have one. But if not, you can go slightly smaller for a slightly thicker base, which some people prefer. Just don’t go bigger, or the dough will be too thin and hard to spread. And remember, this dough isn’t meant to be thick—it’s all about balance between the base, jam, and topping. If it feels tricky to spread at first, trust the process—it works out beautifully once baked.

How long should I bake it for?
Bake it for 20 to 25 minutes if you want that soft, melt-in-your-mouth texture—it’s my personal favourite. But if you prefer a firmer, crunchier finish (especially around the edges), leave it in for closer to 25 to 30 minutes. Keep an eye on the colour—once the top is golden it’s ready.