In Lebanon these semolina pastries are made for Easter but in fact you can enjoy them all year long. If you do not own a maamoul mould, you can shape them using your hands.
2 people made this
Makes: 80 pieces
For the pastry
500g fine semolina
50ml orange blossom water
50ml rose water
For the filling
1 tablespoon caster sugar
500g icing sugar
Method Prep:1hr › Cook:25min › Extra time:12hr › Ready in:13hr25min
Place the semolina in a bowl.
Melt the butter and add it to the semolina. Add together with the palms of your hands till well combined.
Heat orange flower and rose water and add it to the mixture. Mix well to combine. Cover tightly and let sit overnight.
The next day, coarsely chop the nuts. Add the sugar and mix well.
Preheat the oven to 200 C / Gas 6.
Take a piece of pastry the size of a small egg.
Place 2/3 of the pastry in a maamoul mould, add a litte filling and cover it with the remaining 1/3 of pastry. Gently unmould it and place it rounded side up on a baking tray lined with greaseproof paper.
Proceed the same way with the remaining pastry and filling.
Bake till lightly golden, about 25 minutes.
Remove from the oven and dust generously with icing sugar. Let cook on a wire rack.