Date and walnut filled pastries


These are traditional Arab pastries called Mamoul
. They make these to celebrate feasts like the end of the fasting month Ramadan  and other feasts. But they are made and sold all year long in middle Eastern confectionery shops. The pastry is made from semolina & flour and butter and it melts in the mouth. The pastries are filled with dates,walnut or pistachio filling and each filling has a certain mold and shape. I use hand made wooden molds friends of our brought me from Syria & Jordan. But they can be made into balls and slightly flattened.

  • For the pastry dough:
  • Sift 500g plain flour,
  • add 500g semolina,
  • pinch of salt ,
  • 250g sugar ,
  • rub in 500g margarine a
  • add enough orange flower water to bind the dough . It has to be a soft dough. Put in the fridge for a few hours I prefer to do it a day before .

For the date filling:
Melt 75g margerine,
then add 500g chopped pitted dates,
orange flower water,
1/2 teaspoon of each ground cardamon,
ground cloves,
cinnamon & ground anise seed.
Let it cook on low heat til dates are soft . Take off heat and let it cool. When cold moisten your hands with water then take a some dates the size of a cherry and roll forming into balls so they will be ready to use to fill the pastry.

Pastry dough as above for date mamoul.

For the walnut filling: chop 450g walnuts and add to it 100g icing sugar,
3 tablesppons coconuts,
1/2 teaspoon of each cinnamon,
cardamon and anise seed and some orange flower water and mix .

To make the pastries wooden molds called qaleb are used with different design corresponding to the different fillings so one knows what the filling is inside. if you do not have a mold its no problem just shape them into balls .

Take a piece of dough the size of a walnut and roll in your hands and open up into a cup shape and put a teaspoonful of the walnut mixture or a date ball. Pinch ends tight and roll in your hands to form a ball. put on a greased baking sheet and bake in a 160C oven ,check the underside when golden they are ready.

To serve dredge with icing sugar.

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