Best Maamoul Recipes

MAAMOUL (PISTACHIO, WALNUT AND DATE PASTRIES)

Steps:

• Prepare each filling by mixing the ingredients in a bowl. For the date filling, knead the dates with the nutmeg and butter until soft. (You can warm the dates in the oven to make them easier to knead.) Break off a piece and roll into a log about 4 inches long. Bring the ends together to form a 1½-inch-diameter ring. Proceed until all are done and set aside.
• In a large bowl, combine the semolina, mahlab, and sugar and mix well. Pour in the melted butter and mix in with your fingertips, coating completely. Sprinkle on the yeast and sugar to incorporate. Gradually pour in the slightly warmed milk and mix until the mixture forms a dough. It should be soft and pliable, and not sticky. You may not end up using all of the milk.
• For the nut-filled maamoul, take a piece of dough of about the size of a walnut and cup it in one hand. With your thumb poke the center of the dough to make a well. Using your thumb on the inside and your index finger on the outside, work the dough upwards to thin it out gradually into a shell. Place a teaspoonful of the nut filling in the well. Bring the edges together to cover the filling completely. Smooth out and turn over the filled pastry. With a pincher proceed to decorate the shell. Make your pistachio-filled ones oval and your walnut-filled ones round. Place on a baking sheet.
• For the date-filled maamoul, take a walnut-sized piece of dough and flatten in the palm of your hand. Place a prepared date ring in the center and fold the edges over to enclose completely toward the center. Follow the shape of the date ring and pinch the center to make a hole in the middle. It will look like a filled donut. Turn the seam side down. Grab hold of the pastry in one hand and proceed to use the pincher to decorate. Place on a baking sheet.
• Preheat oven to 375°F. Bake for about 15-20 minutes. The maamoul should only be slightly colored. Remove and cool completely before dusting with icing sugar. Store cooled pastries in an airtight container without the icing sugar.

MAAMOUL: STUFFED DATE-ORANGE COOKIES

Steps:

• Preheat the oven to 325 degrees F. To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes. Remove and set aside. Clean the processor bowl. Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix. Add the butter, oil, and milk pulsing until the dough just comes together. Take care not to overwork the dough; it will be slightly wet. Remove dough from the processor, and roll into 20 equally sized balls. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling. Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball. Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling. Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes. Dust generously with confectioners' sugar, cool and dust again. Other fillings we love: Apricot Golden Raisin Nut Filling: * 1/3 cup hazelnuts, toasted and chopped (other nuts can be substituted) * 1/3 cup golden raisins * 3 tablespoons apricot jam * Pinch fine salt Puree in a food processor until evenly combined. Quince-Walnut Filling: * 1/2 cup walnuts, toasted * 1/3 cup quince jam * Pinch fine salt Puree in a food processor until evenly combined.

MAAMOUL: STUFFED DATE-ORANGE COOKIES

Steps:

• Preheat the oven to 325 degrees F. To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes. Remove and set aside. Clean the processor bowl. Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix. Add the butter, oil, and milk pulsing until the dough just comes together. Take care not to overwork the dough; it will be slightly wet. Remove dough from the processor, and roll into 20 equally sized balls. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling. Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball. Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling. Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes. Dust generously with confectioners' sugar, cool and dust again.
• Puree in a food processor until evenly combined.
• Puree in a food processor until evenly combined. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.