Maamoul Cookie Molds

Maamoul (Date Filled Cookies) The Mediterranean Dish

WEBDec 12, 2022 · To shape maamoul by hand: Dust your work surface with flour. Use your hand or a rolling pin dusted with flour to flatten the dough ball to about ¼-inch thick in an oblong shape, about 2 ½-inches long by 1 ½-inches wide. Shape a tablespoon of date paste into a log similar in shape but smaller than the flattened dough.

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Authentic maamoul recipe – Lebanese cookies Whynotdiy.me

WEBMar 15, 2022 · Place the ball in the maamoul mold, and press down gently to spread it across the surface of the mold. Turn the mold and tap its edge firmly on a wooden board or solid working surface until the maamoul falls out. Baking the maamoul: Preheat oven to 250°C. Over a baking tray, line a parchment paper. Place the molded maamoul in the tray.

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1. Using a hand-held or stand mixer, beat the butter until it is light, fluffy, and holding peaks like whipped cream, about 6 minutes. Enjoy the beauty. Add the vanilla, orange blossom water, and 3 tablespoons of the sugar and beat for another couple of minutes.
2. Sift in the flour and gently incorporate it into the butter with a wooden spoon. Add the milk, and then add more flour by the tablespoon until, as Sitto says, “the dough is ready to shape.” That means you should be able to make a ball that will flatten in your floured palm without melting into your hand or without cracking. Get your hands into the dough and knead it for a minute or two. Chill the dough for 30 minutes.
3. Make the filling by processing the nuts until they are nearly-finely ground. Don’t take them too far or they will become paste. The nuts can also be finely chopped by hand. In a small bowl, combine the nuts with 3 tablespoons of sugar and 1 teaspoon orange blossom water, using your fingers to evenly distribute everything.
4. Line two heavy baking sheets with parchment or Silpats. Pre-heat the oven to 325⁰F.

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