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Jewish Recipes --> Recipes --> Purim

Maamoul II
Recipe Ingredients:

Dough:

  • 3-1/3 cups flour
  • 2 tbsp. sugar
  • 8 oz. unsalted butter
  • 1 tbsp. rose or orange blossom water
  • 1 tbsp. milk or as required (may substitute water or non-dairy creamer)
  • Confectioners' sugar to sprinkle on

Nut Filling:

  • 1-1/2 cups walnuts or pistachios, finely chopped
  • 4 to 6 tbsp. sugar
  • 1 tsp. cinnamon (only for the walnut filling)
  • 2 tbsp. rose or orange blossom water

Date Filling:

  • 10 oz. pitted dates (preferable a soft variety)
  • 4 to 6 tbsp. water or as required
For the dough, rub butter in to flour and sugar. Use either a food processor or a pastry cutter. Add in flower water and just enough milk (water) to bind the dough into a soft, malleable ball.

For the nut filling, mix the ingredients together.

For the date filling, blend the dates in the food processor with just enough water to make a soft paste. If you can find date spread that can be used as the filling.

Take walnut-sized lumps of dough. Make a hole in the center with your thumb, and enlarge it by pinching the sides as if shaping a little pot, turning and pressing against your palm. The walls should be quite thin, any breaks are easily patched.

Fill the hole with one of the fillings to three quarters full, and bring the dough up over the opening to close into a ball. Flatten the filled balls slightly and arrange on a baking sheet with the smooth side up.

Make a design by pinching all over the top with dented pincers or by pricking with a fork. This design on the top is ESSENTIAL to trap the sugar. If you don't use it, the cookies will not be sweet enough.

Bake in a preheated 325F (160C) oven for 20 to 30 minutes - no longer! DO NOT LET THEM BROWN! The pastries will be very soft and still pale when they come out of the oven, but they will firm when they cool. Do not try to move them until they do.

Sprinkle with lots of confectioners' sugar.

Posted by Raya Tarab, Z'L

Dairy or Parve -- Purim -- Cookies -- Desserts

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods