Maamoul with Walnuts and Dates

Name: Maamoul with Walnuts and Dates
Ingredients: 700 grams fine semolina (about 4 1/2 cups); 300 grams semolina (about 1 3/4 cups); 400 grams clarified butter or ghee (about 1 3/4 cups); 1 cup sugar (200 grams); 1/2 cup powdered milk (about 50 grams); 1 cup mixed orange blossom and rose water (240 ml); Pinch mahlab spice; 1/2 teaspoon yeast; Filling:; 1.1 pounds pistachios (about 2 1/2 cups); 1 tablespoon clarified butter or ghee; 2 tablespoons powdered sugar; 1/2 small cup simple syrup (about 1/4 cup or 60 ml); 2 tablespoons rose water; Pinch fine semolina; 1 tablespoon powdered milk; Walnut filling:; 2 cups walnuts; 1/2 cup almonds; 1 tablespoon clarified butter or ghee; 1 tablespoon powdered milk; 1 tablespoon powdered sugar; 2 tablespoons simple syrup; Rose water; Date filling:; 1/2 package dates (about 7 ounces or 200 grams); 1 tablespoon clarified butter or ghee; 1 tablespoon powdered sugar; Pinch cardamom; 1 tablespoon rose water

حنان الشامي الحمصي @cook_4123546

لبنانية

Maamoul with Walnuts and Dates

حنان الشامي الحمصي @cook_4123546

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Ingredients

700 gramsfine semolina (about 4 1/2 cups)
300 gramssemolina (about 1 3/4 cups)
400 gramsclarified butter or ghee (about 1 3/4 cups)
1 cupsugar (200 grams)
1/2 cuppowdered milk (about 50 grams)
1 cupmixed orange blossom and rose water (240 ml)
Pinchmahlab spice
1/2 teaspoonyeast
Filling:
1.1 poundspistachios (about 2 1/2 cups)
1 tablespoonclarified butter or ghee
2 tablespoonspowdered sugar
1/2small cup simple syrup (about 1/4 cup or 60 ml)
2 tablespoonsrose water
Pinchfine semolina
1 tablespoonpowdered milk
Walnut filling:
2 cupswalnuts
1/2 cupalmonds
1 tablespoonclarified butter or ghee
1 tablespoonpowdered milk
1 tablespoonpowdered sugar
2 tablespoonssimple syrup
Rose water
Date filling:
1/2 packagedates (about 7 ounces or 200 grams)
1 tablespoonclarified butter or ghee
1 tablespoonpowdered sugar
Pinchcardamom
1 tablespoonrose water

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Steps

1

Rub the semolina, sugar, and powdered milk with the clarified butter or ghee until well combined. Let it rest overnight.
2

The next day, dissolve the yeast in the orange blossom and rose water at room temperature. Do not let the yeast activate before baking to keep the maamoul pattern intact. Gather the dough and start filling.
3

Mix the pistachios with the filling ingredients and shape into balls. Do the same for the date, walnut, and almond fillings.
4

Fill the dough pieces and shape them with a maamoul mold or by hand.
5

Bake the maamoul in a preheated oven at 350°F (180°C) until golden. I like them well browned, but you can bake them lighter if you prefer.