AuthorbaidoonePistachio maamoul is a Middle Eastern cookie served during many occasions including Eid, christmas and easter holidays.
Mix semolina, butter, ghee, nutmeg, mahlab and yeast.
Knead the ingredients well with your hands until all are infused together.
Cover the dough and set aside for about 5 hours.
To prepare the filling, mix the rose water and blossom water in a bowl with sweetened condensed milk and ground pistachios. Place the mixture in the refrigerator for an hour.
Add blossom water and rose water to the dough mixture and knead the ingredients with your hands until you have a soft dough.
Divide the dough into equal small balls roughly to the size of an apricot. Use your finger to make a hole in the center of each ball, then place a teaspoonful of filling inside each hole. Close carefully to form a ball.
Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough. Gently tap the mold on a counter top, converting it and the maamoul will come out.
Lightly grease a cookie sheet or line it with parchment paper.
Place maamoul on the cookie sheet and keep the maamoul about 1 inch apart.
Bake at 355 F (180 ° C) for about 15 minutes or until a golden color but not browned.
Remove from the oven and let it cool down.
Dust the maamoul with powdered sugar. Absolutely amazing. Serve.
Ingredients
Directions
Mix semolina, butter, ghee, nutmeg, mahlab and yeast.
Knead the ingredients well with your hands until all are infused together.
Cover the dough and set aside for about 5 hours.
To prepare the filling, mix the rose water and blossom water in a bowl with sweetened condensed milk and ground pistachios. Place the mixture in the refrigerator for an hour.
Add blossom water and rose water to the dough mixture and knead the ingredients with your hands until you have a soft dough.
Divide the dough into equal small balls roughly to the size of an apricot. Use your finger to make a hole in the center of each ball, then place a teaspoonful of filling inside each hole. Close carefully to form a ball.
Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough. Gently tap the mold on a counter top, converting it and the maamoul will come out.
Lightly grease a cookie sheet or line it with parchment paper.
Place maamoul on the cookie sheet and keep the maamoul about 1 inch apart.
Bake at 355 F (180 ° C) for about 15 minutes or until a golden color but not browned.
Remove from the oven and let it cool down.
Dust the maamoul with powdered sugar. Absolutely amazing. Serve.