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Maamoul with Date, Pistachio, and Walnut Fillings Recipe

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★★★★★

4.9 from 239 reviews

Maamoul is a traditional Middle Eastern semolina-based pastry filled with sweet nut or date fillings. This recipe combines toasted semolina, ghee, and fragrant spices, with options for date, pistachio, or walnut stuffing. Baked until golden and dusted with powdered sugar, Maamoul offers a delightful blend of textures and flavors, perfect for festive occasions or as a sweet treat with tea.

Ingredients

Scale

Dough Ingredients

  • 2 cups (350g) semolina
  • 1 cup (125g) all purpose flour
  • 1/2 Tablespoon ground mahleb
  • A dash of salt
  • 1 cup (250g) ghee
  • 1 Tablespoon dry milk
  • 1/4 teaspoon active dry yeast
  • 3 Tablespoons simple syrup
  • 1/4–1/3 cup warm milk

Filling Ingredients

  • Dates Filling: 1 cup (150g) dates, 1 teaspoon ghee
  • Pistachio Filling: 1 1/4 cup (150g) pistachios, 1/2 Tablespoon powdered sugar, 2 Tablespoons simple syrup, 1/2 teaspoon ghee, 1 Tablespoon cinnamon or rose water or orange blossom water, 1 Tablespoon roasted sesame seeds
  • Walnut Filling: 1 1/2 cup (150g) walnuts, 1/2 Tablespoon powdered sugar, 1/2 teaspoon cinnamon, 2 Tablespoons simple syrup, 1/2 teaspoon ghee

Instructions

  1. Prepare the ghee: Melt ghee in the microwave or on stovetop carefully without letting it boil. Set aside to cool slightly.
  2. Mix dry ingredients: In a large deep bowl, combine semolina, all-purpose flour, ground mahleb, and a dash of salt. Mix thoroughly to distribute ingredients evenly.
  3. Add melted ghee: Pour the cooled melted ghee into the dry ingredients and mix well. Use your palms to rub the semolina mixture for a couple of minutes to integrate the ghee thoroughly and develop texture.
  4. Refrigerate dough: Cover the bowl and refrigerate the dough overnight or up to 3 days. This resting helps the semolina absorb the ghee and soften.
  5. Bring dough to room temperature: Remove the dough from the refrigerator and allow it to warm up so it softens, as it may harden when chilled.
  6. Add additional wet ingredients: Stir in dry milk and active dry yeast thoroughly. Then mix in the simple syrup. Gradually add warm milk, little by little, until the dough becomes soft and rolls nicely into a ball.
  7. Rest the dough: Cover and let the dough rest for 1 hour at room temperature to activate the yeast and hydrate the dough.
  8. Divide dough balls: Portion the dough into 24 equal balls for shaping Maamoul.
  9. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking.
  10. Prepare fillings: In a food processor, evenly process each filling’s ingredients separately (dates, pistachios with spices, and walnuts with spices) until you reach the desired smooth or textured consistency.
  11. Divide fillings: Shape each filling mix into 24 small balls so that there is a filling portion for each dough ball.
  12. Shape Maamoul: Take one dough ball, press your thumb into the center creating a dent, and place one filling ball inside. Close the dough around the filling and roll into a smooth ball again.
  13. Mold or decorate: Press the filled dough ball into a Maamoul mold to imprint traditional designs or flatten slightly and mark with a fork in a decorative pattern.
  14. Bake the pastries: Place Maamoul on the middle rack of the oven and bake for 10 minutes. Then move the baking sheet to the upper rack and bake for an additional 7-10 minutes until the tops are lightly golden.
  15. Cool down: Let the Maamoul cool on the baking sheet for 3-4 minutes, then transfer them to a wire rack to cool completely.
  16. Serve: Dust the cooled Maamoul generously with powdered sugar before serving.

Notes

  • Note 1: Ground mahleb is a spice made from cherry pits, adding a distinct aroma and flavor traditional to Maamoul. It can be purchased online or at Middle Eastern stores.
  • Note 2: Ghee provides richness and helps in creating the flaky texture of the dough.
  • Note 3: Simple syrup is just equal parts sugar and water boiled together until sugar dissolves. It adds moisture and sweetness.
  • Note 4: Adjust filling texture in the food processor by pulsing lightly for chunkier texture or processing longer for a smoother paste.
  • Maamoul molds are traditional wooden molds that shape and imprint patterns; if unavailable, flatten and use a fork for decoration.
  • Resting the dough in the refrigerator allows the semolina to absorb the ghee fully, improving the final texture.
  • The use of yeast helps a slight rise, making the Maamoul tender.
  • Store Maamoul in an airtight container for up to a week or freeze for longer storage.

Keywords: Maamoul, Middle Eastern cookie, semolina pastry, nut filled pastry, date filled cookie, traditional Maamoul, festive dessert

Find it online: https://platedandproud.com/maamoul-with-date-pistachio-and-walnut-fillings-recipe/