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
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