Maamoul is a Middle Eastern pastry that is beloved by both Christians and Muslims alike to celebrate Easter and the Islamic Eid. You need a special maamoul mould for this recipe, which can be found in Middle Eastern grocery stores and online.
2 people made this
Makes: 25 pieces
For the pastry
500g fine semolina
250g butter, melted
50 ml orange blossom water, heated
50ml rose water, heated
For the filling
250g dates, stones removed before weighing
2 tablespoons butter, softened
icing sugar for dusting
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Method Prep:2hr › Cook:25min › Extra time:1day › Ready in:1day2hr25min
Add the fine semolina to a large bowl. Add the butter and work it in with your hands. Add the orange blossom and rose water and work again with your hands. Wrap in cling wrap and let rest overnight.
The next day puree the dates. Add the butter and shape into small balls 2cm in diametre.
Divide the pastry mixture into pieces the size of an egg. Use 2/3 of a piece to press into the maamoul mold, add the filling and place the remaining 1/3 on top, flattening it to a disk that covers the entire filling. Unmould by gently tapping it on the kitchen counter. Place the pieces on a baking tray. Proceed the same way with the rest of the pieces.
Preheat the oven to 200 C / Gas 6. Bake until golden, about 25 minutes. Remove from the oven and dust with icing sugar while still hot.