Ma'amoul (Miniature Date-Nut Pastries)
Updated August 23, 2022
- Total Time
- 1 hour 15 minutes
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Ingredients
THE FILLING
4 ounces dried pitted dates ( ½ cup), chopped
½ cup walnuts, coarsely chopped
¼ cup almonds or pistachios, coarsely chopped
¼ cup sugar
⅓ cup water
½ teaspoon ground cinnamon
THE DOUGH
4 cups all-purpose flour
1 teaspoon kosher salt
1 cup unsalted butter, melted and cooled, plus butter for greasing the baking sheet
2 tablespoons rose water
5 or 6 tablespoons whole milk
Confectioners' sugar, for garnish
Nutritional analysis per serving
18 grams carbs; 18 milligrams cholesterol; 159 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 1 gram fiber; 65 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the filling, combine the dates, nuts, sugar, water and cinnamon in a medium saucepan over low heat. Cook until the dates are soft and the water is absorbed, about 20 minutes. Let cool.
- Step 2
To make the dough, sift the flour into a bowl and mix in the salt. Gently stir in the butter. Add the rose water and enough milk to make the dough adhere without being crumbly, mixing just to combine.
- Step 3
Preheat the oven to 300 degrees. Separate the dough into walnut-size pieces, about 1 ¼ inch long by 1 inch wide. Take 1 piece and gently roll it into a ball between your palms. Then make an indentation with your thumb, pinching the sides up to make a large thimble shape. Repeat with the remaining dough.
- Step 4
Fill the hollows with a scant teaspoon of the filling. Press the dough back over the filling to make a ball. Flatten each ball slightly with the palm of your hand and place all of them on a greased baking sheet.
- Step 5
Decorate the top of each pastry with the tines of a fork -- straight lines are traditional. Bake for about 30 minutes; do not let the pastries brown. Let cool. Roll them in confectioners' sugar and store in an airtight tin.
Private Notes