Maamoul Recipe (Semolina Stuffed Cookies)

5 from 4 votes

Maamoul Recipe (Semolina Stuffed Cookies)

Make the best Maamoul recipe with this easy guide! These melt-in-your-mouth Middle Eastern semolina cookies are stuffed with pistachios or date

Prep Time4

Course: Dessert

Cuisine: Middle eastern

Keyword: dates, pistachio

Servings: yields

Calories: 125kcal

Equipment

Ingredients

For the dough:

2 cups Semolina
1 cup All-purpose flour
¼ cup Cornstarch
⅔ cup Powdered sugar
1 teaspoon Baking powder
¼ teaspoon Salt
½ cup + 1 tablespoon Butter
¼ cup Oil
1 teaspoon Vanilla extract
1 teaspoon Rose water optional
¼ cup 60ml Milk

For the date filling:

7 oz Medjool dates
Cinnamon optional

For the pistachio filling:

7 oz Pistachios
¼ cup 50g Sugar
½ teaspoon Cinnamon optional
2 tablespoons Butter softened
1 teaspoon Rose water optional

US Customary - Metric

Instructions

Make the dough: in a large bowl or in a bowl of a stand mixer, mix semolina with melted butter and oil. Mix well, cover and refrigerate for at least 4 hours or overnight.
Take the dough out of the fridge. If the dough is too hard, allow to rest at room temperature for 30-60 minutes. Add flour, cornstarch, powdered sugar, salt and baking powder. Mix until combined.
Add milk, vanilla extract, rose water and mix until dough forms. Cover and let rest for 1 hour. Then, shape the dough into small balls and set aside.
Make the date filling: in a food processor place pitted dated and cinnamon. Process until smooth paste forms. Shape into small balls and set aside.
Make the pistachio filling: place pistachios, sugar and cinnamon into the food processor and pulse for 10-15 seconds, add butter and rose water, pulse for 10 seconds more. Shape the mixture into small balls.
How to assembly maamoul cookies: Press a ball of the dough into a flat shape, place the filling ball on the flattened dough, wrap the filling with the dough and roll into a smooth ball. If you making the chocolate maamoul, just place a 1-2 teaspoons of chocolate spread int the middle.
Press the filled dough into a maamoul mold, then release gently from the mold. If it's too sticky flour the mold before using.
Arrange all the cookies on a baking tray lined with parchment paper. Refrigerate for 30 minutes.
Preheat oven to 180C (350F).
Bake for 20 Minutes until the cookies are very slightly golden.
Dust generously with powdered sugar. Allow to cool before serving.

Video

Notes

For best results, refrigerate the dough: Let the dough rest for at least 4 hours or overnight to allow the semolina to absorb the butter and soften properly. This helps create a melt-in-your-mouth texture.

Choosing the right dates: Use soft Medjool dates for the filling. If your dates are dry, soak them in warm water for 10 minutes before blending them into a paste.

Semolina: For the best texture, use fine semolina (also known as semolina flour) instead of coarse semolina. Fine semolina creates a softer, more delicate cookie, while coarse semolina gives a slightly grainy texture. If you prefer a smoother dough, you can also mix both types of semolina for a balanced result.

Adjusting the sweetness: The dough is only lightly sweetened since the filling is naturally sweet. If you prefer sweeter cookies, add an extra tablespoon of powdered sugar to the dough.

Using a maamoul mold: If the dough sticks to the mold, dust the mold lightly with flour before pressing the dough inside. Tap the mold gently to release the cookies without breaking them.

Alternative fillings: While dates and pistachios are the most common fillings, you can also try walnuts, almonds, or even chocolate spread for a fun twist.

How to store maamoul: Store in an airtight container at room temperature for up to a week or freeze for up to 3 months. Reheat slightly before serving for a fresher taste.

Watch the video tutorial! For a better understanding of shaping and baking the maamoul, I recommend watching the video recipe linked in the post.

Check out the FAQs! Don’t forget to read the FAQs below the recipe card for tips on storage, filling ideas, and troubleshooting common issues.

Nutrition