Desserts
ChefLoubna Fawaz
Butter Maamoul with Pistachio Filling
A quick, guaranteed homemade butter maamoul with pistachio filling. After kneading the dough, let it rest for just 30 minutes before shaping and baking.
Butter maamoul with pistachio filling — a quick, reliable homemade recipe
Ingredients
Start here, then move straight into the method.
- 250 g butter at room temperature
- 2 1/2 cups flour
- 1 cup fine semolina (for sweets)
- 1 teaspoon baking powder
- 1 tablespoon powdered milk
- 1/2 cup sugar
- 1/4 cup combined rose water and orange blossom water
- Small pinch of salt
- 1 teaspoon mahleb (optional)
- Pistachio filling
- Shelled pistachios, chopped or coarsely ground
- Powdered (icing) sugar
- 1 teaspoon ghee (samna)
- To make date-filled maamoul click: Date Maamoul
Method
Follow the cooking sequence without leaving the page.
- Mix all the dry ingredients, then add the butter and knead by hand until the flour and semolina fully absorb the butter.
- Add the rose water and orange blossom water and knead until you have a cohesive dough.
- Let the dough rest for half an hour, then begin shaping.
- Meanwhile, prepare the pistachio filling: mix the pistachios with powdered sugar and ghee until the filling holds together.
- Roll the dough into medium balls, make a cavity in each, fill it, seal, and press with a maamoul mold.
- Place a sheet of parchment paper on the bottom of a baking tray and arrange the maamoul on it.
- Bake the tray at 180°C until the cookies take on a light pink/golden hue.
- Let the butter maamoul with pistachio filling cool before serving.
- Dust the maamoul with powdered sugar when serving.
- Note: You can substitute pistachios with walnuts to make walnut maamoul
Recipe tags
DessertsLevantVegetarianGluten freeEgg freeBaked
Notes and serving ideas
- Date Maamoul
