PISTACHIO, WALNUT AND DATE PASTRIES (MAAMOUL)

The holidays just wouldn’t be the same without these delicate filled pastries on the table. They are made on special occasions like Eid Al-Fitr and Easter. It is one dough filled with three different fillings. It takes a little time to prepare these pastries but is well worth it. I usually bake a big batch, and freeze some in an airtight container. They keep well in the freezer. I have given instructions to decorate the pastries using decorative pinchers. After a couple of attempts you’ll get the hang of it. Alternatively, you can use special molds.

MAKES: approx. 100 pastries

INGREDIENTS:

PISTACHIO FILLING:

• 1 cup pistachios, chopped
• 5 tbsp sugar
• 1 tbsp rosewater
• 1 tbsp orange blossom water

WALNUT FILLING:

• 1 cup walnuts, chopped medium fine
• 5 tbsp sugar
• 2 tbsp orange blossom water
• zest of ½ orange
• 1 tsp cinnamon

DATE FILLING:

• 2 cups chopped pitted dates
• 1 tbsp ground nutmeg
• 1 tbsp melted butter
• 2 lb (6 cups) fine semolina
• 2 tbsp ground mahlab
• 3 cups clarified butter, melted
• 1 tsp instant dry yeast
• 1 tbsp sugar
• 2 cups full-fat milk, lukewarm
• icing sugar for dusting

INSTRUCTIONS:

1. Prepare each filling by mixing the ingredients in a bowl. For the date filling, knead the dates with the nutmeg and butter until soft. (You can warm the dates in the oven to make them easier to knead.) Break off a piece and roll into a log about 4 inches long. Bring the ends together to form a 1½-inch-diameter ring. Proceed until all are done and set aside.
2. In a large bowl put the semolina, mahlab and sugar and mix well. Pour in the melted butter and mix in with your fingertips, coating completely. Sprinkle on the yeast and sugar to incorporate. Gradually pour in the slightly warmed milk and mix until the mixture forms a dough. It should be soft and pliable, and not sticky. You may not end up using all of the milk.
3. For the nut-filled maamoul, take a piece of dough of about the size of a walnut and cup it in one hand. With your thumb poke the center of the dough to make a well. Using your thumb on the inside and your index finger on the outside, work the dough upwards to thin it out gradually into a shell. Place a teaspoonful of the nut filling in the well. Bring the edges together to cover the filling completely. Smooth out and turn over the filled pastry. With a pincher proceed to decorate the shell. Make your pistachio-filled ones oval and your walnut-filled ones round. Place on a baking sheet.
4. For the date-filled maamoul, take a walnut-sized piece of dough and flatten in the palm of your hand. Place a prepared date ring in the center and fold the edges over to enclose completely toward the center. Follow the shape of the date ring and pinch the center to make a hole in the middle. It will look like a filled donut. Turn the seam side down. Grab hold of the pastry in one hand and proceed to use the pincher to decorate .Place on a baking sheet.
5. Preheat oven to 375°F. Bake for about 15–20 minutes. The maamoul should only be slightly colored. Remove and cool completely before dusting with icing sugar. Store cooled pastries in an airtight container without the icing sugar.