Maamoul Recipe | Semolina Stuffed Cookies

25 mins
Serves 25
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Directions

  1. 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.
  2. 2Make 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.
  3. 3Make 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.
  4. 4Take 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.
  5. 5Take 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.
  6. 6Take 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.
  7. 7Add 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.
  8. 8Add 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.
  9. 9Add 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.
  10. 10Make the date filling: in a food processor place pitted dated and cinnamon. Process until smooth paste forms. Shape into small balls and set aside.
  11. 11Make the date filling: in a food processor place pitted dated and cinnamon. Process until smooth paste forms. Shape into small balls and set aside.
  12. 12Make the date filling: in a food processor place pitted dated and cinnamon. Process until smooth paste forms. Shape into small balls and set aside.
  13. 13Make 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.
  14. 14Make 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.
  15. 15Make 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.
  16. 16How 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.
  17. 17How 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.
  18. 18How 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.
  19. 19Press the filled dough into a maamoul mold, then release gently from the mold. If it's too sticky flour the mold before using.
  20. 20Press the filled dough into a maamoul mold, then release gently from the mold. If it's too sticky flour the mold before using.
  21. 21Press the filled dough into a maamoul mold, then release gently from the mold. If it's too sticky flour the mold before using.
  22. 22Arrange all the cookies on a baking tray lined with parchment paper. Refrigerate for 30 minutes.
  23. 23Arrange all the cookies on a baking tray lined with parchment paper. Refrigerate for 30 minutes.
  24. 24Arrange all the cookies on a baking tray lined with parchment paper. Refrigerate for 30 minutes.
  25. 25Preheat oven to 180C (350F).
  26. 26Preheat oven to 180C (350F).
  27. 27Preheat oven to 180C (350F).
  28. 28Bake for 20 Minutes until the cookies are very slightly golden.
  29. 29Bake for 20 Minutes until the cookies are very slightly golden.
  30. 30Bake for 20 Minutes until the cookies are very slightly golden.
  31. 31Dust generously with powdered sugar. Allow to cool before serving.
  32. 32Dust generously with powdered sugar. Allow to cool before serving.
  33. 33Dust generously with powdered sugar. Allow to cool before serving.

Ingredients

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

Equipment

food processormaamoul moldwhisklarge bowlbaking trayparchment paper