Desserts
Date Maamoul Fingers
Date maamoul made in a new way as rolls or fingers! You'll really love this recipe — the ingredients are easy to find and the method is simple, though the dough needs several hours to rest.
Date maamoul fingers... a distinctive, very delicious homemade recipe
Ingredients
Start here, then move straight into the method.
- 1/2 cup milk
- 1 cup butter
- 1 cup all-purpose flour
- 2 cups semolina
- 1/4 cup sugar
- 2 tbsp orange blossom water
- 1 cup pitted dates
- powdered sugar (for dusting)
- For more desserts from Umm Taha see: Maamoul Tart
Method
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- - Begin by mixing the milk with the butter in a deep pan over medium heat
- Keep the mixture on the heat until it begins to boil
- Also mix the flour, semolina and sugar with a wooden spoon to prevent lumps
- Gradually add the milk-and-butter mixture to the flour mixture, stirring continuously with a wooden spoon
- Add the orange blossom water, then knead the ingredients with your fingertips until fully combined
- Transfer the dough to another clean, dry bowl, cover with plastic wrap and refrigerate for at least 8 hoursTimers: 480 min
- Roll out the dough between two sheets of baking paper into a rectangle about 1 cm thick
- Roll out the date filling to the same thickness separately, then place it on top of the dough and roll the dough into a log
- Cut the date-and-dough log into equal-length pieces using a sharp knife
- Preheat the oven to 170°C (338°F) and bake the maamoul fingers on the middle rack for 25 minutesTimers: 25 min
- Let the date fingers cool slightly, then dust lightly with powdered sugar
Recipe tags
DessertsLevantNut freeEgg freeBakedDessertLamb
Notes and serving ideas
- Maamoul Tart
