Indulge in the rich flavors of Cream-filled Maamoul, a delightful Middle Eastern treat that combines the delicate sweetness of semolina dough with a luscious cream filling. This recipe brings together the traditional elements of maamoul with a luxurious twist, making it perfect for special occasions or as a delightful indulgence any time of the day. Prepare yourself for a culinary journey that celebrates the essence of Middle Eastern cuisine. Let’s dive into the recipe and discover the blissful harmony of flavors and textures that Cream-filled Maamoul has to offer.
Dough Ingredients:
- 1 cup fine semolina
- 1 cup coarse semolina
- 2 cups all-purpose flour
- 1¼ cups powdered sugar
- ¼ cup butter
- ¾ cup canola oil
- ½ cup milk
- 1 cup orange blossom water
- ½ teaspoon baking soda
- ½ teaspoon mahlab (optional)
- Pinch of salt
Filling Ingredients:
- 3 cups milk
- 2 tablespoons semolina
- 1 teaspoon orange blossom water
- 3 cloves mastic
- 1 cup heavy cream
- 5 tablespoons sugar
- 1 teaspoon vanilla extract (optional)
Instructions:
- In a large bowl, mix together the fine semolina, coarse semolina, all-purpose flour, powdered sugar, baking soda, and salt.
- In a saucepan over low heat, melt the butter, then add the canola oil, milk, orange blossom water, and mahlab. Stir the ingredients well.
- Gradually add the liquid mixture to the semolina-flour-sugar mixture, kneading until you form a cohesive dough.
- In a separate saucepan, combine milk, semolina, orange blossom water, mastic, heavy cream, and sugar. Cook the mixture over low heat until it thickens. Add vanilla extract if using.
- Divide the dough into two equal parts. Roll out one half onto a buttered baking sheet, then spread the filling evenly over it.
- Roll out the second half of the dough on a buttered surface, then transfer it over the filling to cover it completely.
- Place the tray in a preheated oven at 200°C (400°F) and bake for 20-25 minutes or until golden brown.
- Allow the maamoul to cool slightly, then cut it into equal pieces. Optionally, garnish with pistachios before serving.
