Layered ma'amoul with cream is one of the most requested Arabic dessert recipes

Ingredients:

1 1/2 cups fine semolina

1 cup sugar

1/2 cup all-purpose flour

1 1/2 tablespoons baking powder

1 teaspoon mahleb (mahlab)

1 cup milk, room temperature

1/2 cup melted butter

Cream (qareeshah + cooked cream):

Qareeshah (curd):

1 liter milk

1/4 cup vinegar

Cooked cream:

2 cups milk

1/2 cup cornstarch

1/2 can ready-made cream (qeemar)

A splash of rose water and orange blossom water

Preparation:

Mix the dough ingredients and start working with the dough immediately.
Divide the dough into two equal parts.
Press the first portion of the ma'amoul dough into a buttered baking pan. Spread the cream evenly, then spread the second portion of the dough over the cream.
Bake in a preheated oven at 180°C on the middle rack for about 45 minutes, until the edges are golden.
When it's done, pour cold syrup (at room temperature) over it while the pastry is still hot.
Let it cool completely before cutting and serving

How to make the cream:

Begin by making the qareeshah: put the milk in a pot over heat until it becomes hot.
Add the vinegar and wait for the curds to separate from the whey.
Let it boil for 2 minutes, then strain it well.
In another pot prepare the cooked cream: combine the milk with the cornstarch and the ready-made cream (qeemar). Stir well while cold, then place over the heat until the mixture thickens.
Add rose water and orange blossom water and stir.
Remove the cooked cream from the heat and let it cool slightly.
Mix the cooked cream with the qareeshah and use this mixture as the filling for the layered ma'amoul with cream.

How to make the layered ma'amoul with cream, from a friend and cook on Shou Tabkhin El Youm:

Rana Jarkas

Click Rana's name to visit her page on our site and discover her delicious recipes

For more Arabic sweets from Rana, see Almond Baklava

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How to Make Layered Ma'amoul with Cream Easily?

Prep checklist

Cooking notes