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1. Prepare the Date Filling:
In a saucepan over low heat, combine the pitted dates, butter, cinnamon, and orange blossom water.
Cook while stirring until the dates soften and form a smooth paste. Remove from heat and let it cool.
Roll the date paste into small balls, about 1 teaspoon each, and set aside.
2. Make the Dough:
In a large mixing bowl, combine the semolina, flour, powdered sugar, baking powder, and salt.
Gradually add the melted butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.
Add vanilla extract, orange blossom water (if using), and enough milk to form a soft, pliable dough. Cover and let rest for 30 minutes.
3. Assemble the Maamoul:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Take a small portion of dough (about 1 tablespoon), roll it into a ball, and flatten it into a disc.
Place a date ball in the center of the disc and wrap the dough around it, sealing the edges. Roll gently into a smooth ball.
Use a Maamoul mold or decorate the cookies with a fork or pinch pattern for a traditional look.
4. Bake the Maamoul:
Arrange the cookies on the prepared baking sheet, leaving some space between each.
Bake for 15-20 minutes or until the bottoms are lightly golden. Avoid overbaking to keep them tender.
5. Finish and Serve:
Let the cookies cool completely on a wire rack.
Dust generously with powdered sugar before serving.
Serving Suggestions
Pair Maamoul with a cup of Arabic coffee or spiced tea for a delightful snack.
Store in an airtight container for up to a week or freeze for longer storage.
Tips for Perfect Maamoul
Soft Dough: If the dough feels dry, add a few drops of milk until pliable.
Filling Variety: Replace dates with pistachios, walnuts, or a combination for a flavorful twist.
Mold-Free Decoration: If you don’t have a Maamoul mold, pinch edges or use a fork to create designs.
Celebrate every occasion with these buttery, melt-in-your-mouth Maamoul with Dates. They’re as beautiful as they are delicious!
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