Ma'amoul Recipe

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Ma'amoul

Contributed by: Melinda

This is actually a middle eastern pastry, but they are the size and shape of a cookie. They are traditional on celebration days, but are so worth trying. They are not easy to make, but what a shame to have to practice such a delightful treat! :)

3 cups semolina flour (or half semolina and half unbleached white flour)
1 cup clarified butter
1/2 tsp salt
1 tsp yeast
1/4 cup milk
1 cup chopped walnuts, almonds or pistachios
1/2 cup fine sugar
1/4 tsp cinnamon
1 tsp rose water or orange blossom water (this can be added to the dough or the filling)

Preheat oven to 350º
Soften yeast in milk and add with butter to semolina
Set aside for 1 hour (can be refrigerated overnight at this point)
Combine nuts, sugar, cinnamon and rose water
Divide dough into 12 pieces, roll into balls and flatten into 1/4 inch thick rounds on a lined cookie sheet - silpad or parchment preferred
Place 1 tsp of filling into center of dough round
Fold up and seal dough well around filling (I typically hold the cookie in my hand and work it round in a circle until closed.)
Bake for at least 15 up to30 minutes, until very light golden brown.
Let cool slightly on pan, then turn over on pan and allow to cool to room temperature.
Dust with powdered sugar and serve
or store in a container in a cool place for up to one month and dust with powdered sugar before serving.

Questions about this recipe?