I have made these and they are great. I got the recipe from a great baker and true friend. It helps to have the traditional mamoul molds.http://www.gourmetsl....com/mamoul.htm
I experimented with all sorts of filling and the sky is the limit. Pistachio was terrific as is the given date filling. This makes a lot more filling than you need so be creative. I also use the mahlab and it is traditional.
• Pastry crust:
• 1 cup unsalted butter, or margarine, room temperature
• 1 1/2 cups granulated sugar
• 1 1/2 tsp brandy (if desired)
• 1 1/2 tsp orange-blossom water ( or rosewater)
• 1 egg
• 1/2 tsp ground black cherry kernels (mahlab), if desired
• 3 cups all-purpose flour
• 1 cup fine-grade semolina(not durum flour)
• dash of salt (about 1/8 tsp)
• Powdered sugar for sprinkling
• Date Filling:
• 1/2 pound pitted dates
• 1 tablespoon butter or margarine, room temperature
• 1 teaspoon orange-blossom water (or rosewater)
• To prepare filling:
• Cut up dates. I cook down, with butter, the dates, they'll cook down, in a few minutes, on very low heat, and just mash them, until they are completely pureed. Do not overcook, this takes only about 10 minutes, or so...if overcooked, they'll turn into a toffee-like substance, due to all their sugar content.
• Additional fillings...nut, walnut or pistachio
• 1 1/2 cups either walnuts or pistachios
• 1/4 tsp cinnamon ( I also use cardamom here)
• 1/4 cup sugar
• 2 tablespoons either rosewater, or orange flower water
• Grind to a paste, in food processor
• For all of these, have the "balls" of filling ready to go, made up in advance of actually shaping the dough...greatly speeds up the process!
To prepare the pastry shells:
Preheat oven to 330F...butter or grease(parchment) baking sheets.
Combine butter or margarine and granulated sugar in a large bowl. Cream until light and fluffy. Stir in brandy and orange-blossom water. Beat in egg. Add cherry kernels, if desired (ground). Gradually add flour, semolina and salt until dough pulls away from side of bowl. Knead until smooth, about 5 minutes. Pinch off pieces of dough 1-1 1/2 inches in diameter. Shape into balls. Pat into 3-inch circles. Place one tablespoon date mixture in center of a circle. Pull edges of circle over filling and pinch together to enclose filling. Place cookie in decorative mold, or "tabi". Pat down gently in mold. Knock or "thwack" molded cookie out of mold dome-side up onto greased baking sheet. Repeat with remaining dough circles and filling. Bake about 17-18 minutes or until bottom of cookies are pale golden. Do not let cookies brown. Cool on a rack. Sprinkle with powdered sugar while still warm. Makes 16 to 20 cookies.
Edited by shacke, 04 September 2005 - 06:50 PM.
Dough can sense fear.