Serves 8 Persons
Preparation Time 50 Minutes
Cook Time 30 Minutes
With a hint of our chunky peanut butter, your maamoul sweets will taste differently! This recipe is worth trying!
To prepare the dough:
250g fine semolina
600g melted butter, let to cool
½ tsp yeast
2 tsp mahleb
1 ground mastic
¼ cup sugar
¼ cup rose water
¼ cup orange blossom water
Rose water as needed for kneading
To prepare the filling:
50g melted butter
500g date paste
1 cup American Garden chunky peanut butter
1- To prepare the dough, in a bowl mix both types of semolina with sugar, mahleb, mastic, rose water and orange blossom water.
2- Add the butter and knead using your hands until the mixture is crumbly. Cover and leave aside overnight to rest.
3- Add the yeast and knead the dough with rose water until dough is firm.
4- To prepare the filling: in a bowl, mix the date paste with butter and chunky peanut butter. Roll the mixture into small-sized balls.
5- Shape the dough into walnut-sized balls. Put a ball in the palm of your hand and make a hole into it, using your thumb. Fill the hole with a date mixture ball. Seal the dough and put it in the maamoul mold.
6- Repeat the same steps with the remaining dough balls then place the cookies on a non-stick baking tray.
7- Bake the maamoul cookies in a preheated 200°C panggangan for 20 minutes, making sure to shake the tray from time to time.