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Homemade Maamoul

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Homemade Maamoul

Homemade Maamoul
Yield24 maamoul
Prep45 minutes
Bake20 minutes
Chill30 minutes
LevelIntermediate
Nutrition facts ›
Texture goal
Tender, buttery pastry with a soft, sweet filling.

Maamoul are traditional Middle Eastern pastries filled with dates and nuts, offering a melt-in-your-mouth experience. These buttery, tender cookies are perfect for special occasions and holidays.

Why you'll want it now, Nostalgic and perfect for celebrations.

Why this recipe works

Using a combination of semolina and all-purpose flour gives the maamoul their signature tender texture, while the fragrant date filling adds a sweet, rich flavor. Chilling the dough ensures easy shaping and a perfect bake.

Equipment

  • Mixing bowls
  • Food processor
  • Rolling pin
  • Maamoul mold or cookie cutter
  • Baking sheet
  • Parchment paper

How to make it

  1. In a large bowl, combine semolina, all-purpose flour, powdered sugar, and salt.
  2. Add melted butter and vegetable oil, mixing until the mixture resembles wet sand.
  3. Stir in warm milk, rose water, and vanilla extract. Mix until a smooth dough forms. Cover and chill for 30 minutes.
  4. In a food processor, blend dates, butter, cinnamon, and nutmeg until smooth.
  5. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  6. Divide the dough into 24 equal pieces (about 30 g each).
  7. Flatten each piece into a disk and place a teaspoon of filling in the center.
  8. Fold the edges over the filling, forming a ball. Press into a maamoul mold or shape with a cookie cutter.
  9. Place on the prepared baking sheet. Repeat with remaining dough and filling.
  10. Bake for 18-20 minutes until lightly golden. Cool on a wire rack.
Enjoy these delightful homemade maamoul with a cup of tea or coffee, perfect for sharing with family and friends.

How you'll know it's ready

Maamoul are ready when they are lightly golden and firm to the touch. The bottoms should be just starting to brown.

Convection oven? (and if you don't have one)

If using a convection oven, lower the temperature to 325°F (160°C) and check a few minutes early, as the fan may bake faster. Standard ovens should follow the given temperature for best results.

Homemade Maamoul

Troubleshooting

  • If the dough is too dry, add a teaspoon of milk at a time until it holds together.
  • If the filling is too sticky, chill it slightly before shaping.
  • If the maamoul crack during baking, ensure the dough is well-chilled before shaping.
  • If the cookies are too hard, reduce baking time slightly.

Storage

Store maamoul in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

Make ahead

Prepare the dough and filling a day in advance and refrigerate. Shape and bake when ready.

Variations

Frequently asked questions

What is maamoul?
Maamoul are traditional Middle Eastern pastries filled with sweet dates or nuts, often enjoyed during religious holidays.
Can I use whole wheat flour instead of all-purpose flour?
You can substitute whole wheat flour, but it may alter the texture, making it denser.
How do I prevent maamoul from cracking?
Ensure the dough is well-chilled and handle it gently to avoid cracks.
Can I freeze maamoul?
Yes, maamoul can be frozen for up to 3 months. Thaw at room temperature before serving.

This homemade recipe is inspired by nostalgic snack-style desserts and is not affiliated with any brand.

Nutrition Facts

Per serving: 1 maamoul (45 g)
Calories140
Total Fat7 g
Saturated Fat3 g
Cholesterol10 mg
Sodium30 mg
Total Carbohydrate18 g
Dietary Fiber1 g
Total Sugars10 g
Protein2 g

Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.

Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.