Ma’amoul is a middle eastern pastry eaten in all the different religions at different times.
For some it gets eaten right after Easter or Eid, for other on Rosh Hashanah or after Passover.
Ma’amoul is a sugar cookie stuffed with date paste or chopped walnuts or pistachios, and dusted with powdered sugar,
There are two teams when it comes to making the cookie. Team wheat flour or team semolina (or a combination of the two). The dough is then pressed into special molds (or simple shape into a ball and press with a fork), traditionally carved in wood. And the fillings are fragrant with rosewater or orange blossom.
I like to keep mine simple with all purpose flour, and orange zest into the date paste. For the dough to be soft I like to use powdered sugar.
Makes: 30 units Prep time: Cook time:
- 450 gr All-purpose flour
- 45 gr Powdered Sugar
- 175 gr Butter, unsalted
- 85 gr Oil, (I prefer Olive oil)
- 6-8 tbsp Milk
- 340 gr Dates, pitted (1 box)
- 1 Orange zest. 2-3 tbsp Water
- 2-3 tbsp Water
- Preheat oven to 350F, Prepare a pan with parchment paper.
- Filling: In a food processor combine the dates, orange zest and water. Process until it’s a paste and as you shape them into a teaspoon size balls place them in a plate.
- Dough: Mix the flour and powdered sugar. Melt the butter in the microwave in 30 seconds intervals. Combine the butter and oil. Add the flour and powdered sugar continue mixing until well integrated. I suggest that you mix using your hand as it is a very dry dough. Pour the milk and continue mixing.
- Shape each piece into a ball placing your thumb in the middle. Take a walnut size piece of dough (keep the rest of the dough covered or it will dry out). Flatten the dough ball , place the date ball inside and seal the dough around the stuffing making sure the filling is completely enclosed by the dough and shape it into a ball. Place them on a baking pan.
- Bake for 15-20 minutes, Well baked cookies will appear dry on the surface unlike the moist look of raw dough. Also, they will have a light tan. Sprinkle with powdered sugar.
***TIP: You can storage in an airtight container for two weeks. Make sure to not use too much filling, or the cookies will crack.