Ma’amoul with Dates ( Recipe by @pandan_gula_melaka) This recipe has been brought to you in collaboration with Pandan Gula Melaka.
1.Put the semolina, flour, sugar, salt and butter in a mixing bowl. Rub the mixture until resembles breadcrumbs. Add the orange blossom water, rose water and water. Bring the mixture together into a ball. Knead until smooth. You can also process the dough using food processor. Cover the dough with a damp cloth and leave to rest for 30 minutes
2.While the pastry dough rests make the filling. Place all the ingredients for the filling in a food processor bowl. Blitz until you get a coarse paste
3.Divide the dough and the filling into 25 equal portions each. Roll to form small balls. Take one dough ball and flatten it in the cup of your hand. Turning it around as you do so, use your thumb to press it flat and then lift the edges to shape a little 'pot'. Fill the pastry pot with the filling then pinch the dough over the filling so that the pot is sealed. Roll it into a ball again then place it into a ma'amul mould. Press down lightly to indent the pattern. Tap the mould to release the Maamoul dough and place it onto a baking tray lined with baking paper
4.Bake in the preheated oven at 190C (fan) for 12 minutes. Remove from the oven and transfer to a wire rack to cool completely. Sprinkle generously with icing sugar
(Adapted from Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012)