Lebanese Maamoul Pastry with Date and Nut Filling

Name: Lebanese Maamoul Pastry with Date and Nut Filling
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 24 cookies
Cuisine: Dessert
Ingredients: All-purpose flour; Semolina; Unsalted butter; Sugar; Warm milk; Rose water; Orange blossom water; Pitted dates; Unsalted butter; Ground cinnamon; Orange blossom water; Walnuts; Sugar; Rose water

Traditional Lebanese sweet cookies filled with dates and nuts

Discover the charm of Maamoul, a beloved Lebanese pastry that's a hit during festive occasions and perfect with your afternoon tea. These buttery, rich cookies encase a deliciously sweet date and nut filling.

2 h 30 min
24 cookies
Intermediate

Ingredients

For the Dough

All-purpose flour

3 cups

Semolina

1 cup

Unsalted butter

1 cup, softened

Sugar

1/2 cup

Warm milk

1/4 cup

Rose water

1 tbsp

Orange blossom water

1 tbsp

For the Date Filling

Pitted dates

2 cups, finely chopped

Unsalted butter

2 tbsp

Ground cinnamon

1 tsp

Orange blossom water

1 tsp

For the Nut Filling

Walnuts

1 cup, finely chopped

Sugar

1/4 cup

Rose water

2 tbsp

Preparation

Preparing the Dough

Combine dry ingredients

In a large bowl, combine the flour, semolina, and sugar.

Add butter

Add the softened butter and mix until the mixture resembles coarse crumbs.

Form the dough

Gradually add in the milk, rose water, and orange blossom water, kneading gently to form a soft dough.

Rest the dough

Cover and let the dough rest for 2 hours.

Allow the dough to rest for the full time to ensure a soft, workable texture.

Preparing the Fillings

Make date filling

Melt butter in a pan over low heat, stir in dates, cinnamon, and orange blossom water. Cook until dates are soft and blended.

Make nut filling

Mix chopped walnuts with sugar and rose water until well combined.

Ensure the fillings and dough are cool to handle before shaping.

Cooking Process

Shaping the Cookies

Pinch a small piece of dough and flatten it in your palm. Place either date or nut filling in the center, fold over and seal edges.

Use food-grade gloves when handling the dates to avoid getting sticky hands.

Stamping the Cookies

Press each filled dough ball into a maamoul mold to shape and imprint. Gently tap out onto a baking sheet.

Baking the Cookies

Place filled cookies on a lined baking tray. Bake at 350°F (175°C) for 20-25 min until light golden.

Plating & Serving