Maamoul Recipe | Semolina Stuffed Cookies

Name: Maamoul Recipe | Semolina Stuffed Cookies
Total time: 25 min
Yield: 25 servings
Cuisine: Middle Eastern
Ingredients: 2 cups Semolina; 1 cup All-purpose flour; 0.25 cup Cornstarch; 0.67 cup Powdered sugar; 1 teaspoon Baking powder; 0.25 teaspoon Salt; 130 g Butter; 60 ml Oil; 1 teaspoon Vanilla extract; 1 teaspoon Rose water; 60 ml Milk; 200 g Medjool dates; 1 teaspoon Cinnamon; 200 g Pistachios; 50 g Sugar; 0.5 teaspoon Cinnamon; 30 g Butter; 1 teaspoon Rose water

25m

Serves 25

youtube.com

Maamoul Recipe | Semolina Stuffed Cookies

youtube.com

25m

Serves 25

Directions

1Make the dough: in a large bowl or in a bowl of a stand mixer, mix semolina with melted butter and oil. Mix well, cover and refrigerate for at least 4 hours or overnight.
2Take the dough out of the fridge. If the dough is too hard, allow to rest at room temperature for 30-60 minutes. Add flour, cornstarch, powdered sugar, salt and baking powder. Mix until combined.
3Add milk, vanilla extract, rose water and mix until dough forms. Cover and let rest for 1 hour. Then, shape the dough into small balls and set aside.
4Make the date filling: in a food processor place pitted dated and cinnamon. Process until smooth paste forms. Shape into small balls and set aside.
5Make the pistachio filling: place pistachios, sugar and cinnamon into the food processor and pulse for 10-15 seconds, add butter and rose water, pulse for 10 seconds more. Shape the mixture into small balls.
6How to assembly maamoul cookies: Press a ball of the dough into a flat shape, place the filling ball on the flattened dough, wrap the filling with the dough and roll into a smooth ball.
7Press the filled dough into a maamoul mold, then release gently from the mold. If it's too sticky flour the mold before using.
8Arrange all the cookies on a baking tray lined with parchment paper. Refrigerate for 30 minutes.
9Preheat oven to 180C (350F).
10Bake for 20 Minutes until the cookies are very slightly golden.
11Dust generously with powdered sugar. Allow to cool before serving.

Ingredients

2 cups Semolina
1 cup All-purpose flour
0.25 cup Cornstarch
0.67 cup Powdered sugar
1 teaspoon Baking powder
0.25 teaspoon Salt
130 g Butter
60 ml Oil
1 teaspoon Vanilla extract
1 teaspoon Rose water
60 ml Milk
200 g Medjool dates
1 teaspoon Cinnamon
200 g Pistachios
50 g Sugar
0.5 teaspoon Cinnamon
30 g Butter
1 teaspoon Rose water

Equipment

food processormaamoul moldwhisklarge bowlbaking trayparchment paper

Maamoul Recipe | Semolina Stuffed Cookies

25m

Serves 25

youtube.com

Maamoul Recipe | Semolina Stuffed Cookies

youtube.com

25m

Serves 25

Directions

1Make the dough: in a large bowl or in a bowl of a stand mixer, mix semolina with melted butter and oil. Mix well, cover and refrigerate for at least 4 hours or overnight.
2Take the dough out of the fridge. If the dough is too hard, allow to rest at room temperature for 30-60 minutes. Add flour, cornstarch, powdered sugar, salt and baking powder. Mix until combined.
3Add milk, vanilla extract, rose water and mix until dough forms. Cover and let rest for 1 hour. Then, shape the dough into small balls and set aside.
4Make the date filling: in a food processor place pitted dated and cinnamon. Process until smooth paste forms. Shape into small balls and set aside.
5Make the pistachio filling: place pistachios, sugar and cinnamon into the food processor and pulse for 10-15 seconds, add butter and rose water, pulse for 10 seconds more. Shape the mixture into small balls.
6How to assembly maamoul cookies: Press a ball of the dough into a flat shape, place the filling ball on the flattened dough, wrap the filling with the dough and roll into a smooth ball.
7Press the filled dough into a maamoul mold, then release gently from the mold. If it's too sticky flour the mold before using.
8Arrange all the cookies on a baking tray lined with parchment paper. Refrigerate for 30 minutes.
9Preheat oven to 180C (350F).
10Bake for 20 Minutes until the cookies are very slightly golden.
11Dust generously with powdered sugar. Allow to cool before serving.