Desserts
ChefLeila Hammoud
Layered Maamoul with Qishta (Cream)
Layered maamoul with qishṭa — a must-try Arabic dessert. Here is a clear method to make one of the tastiest sweets. Try it and tell us what you think. Enjoy!
Layered maamoul with qishṭa — one of the most delicious Arabic desserts.
Ingredients
Start here, then move straight into the method.
- 2 1/2 cups semolina
- 2 1/2 cups plain flour
- 1 1/4 cups melted butter or ghee
- 1/4 cup powdered milk
- 1/2 cup sugar
- 1/4 tablespoon instant yeast
- 1/4 tablespoon baking soda
- 1 teaspoon mahaleb (ground)
- About 1 cup lukewarm water for kneading
- Qishta (Cream)
- 4 cups milk
- 1/2 cup heavy cream (for desserts)
- 4 tablespoons cornstarch
- 3 tablespoons plain flour
- A splash of rose water and orange blossom water
- How to make the qishta
- In a saucepan over medium heat combine the milk, cream, sugar, cornstarch, and plain flour. Stir constantly.
- Bring to a boil and cook until the mixture thickens into a cream. Add the rose water and orange blossom water, stir, and remove from the heat.
- For more delicious desserts try this link: Date Molasses Cake
- For more Arabic sweets see Maamoul with Flour
Method
Follow the cooking sequence without leaving the page.
- Combine all the dry ingredients.
- Add the melted butter or ghee and rub it in with your fingertips until the semolina absorbs the fat.
- Cover the mixture and let it rest for 2–6 hours or overnight.Timers: 360 min
- After resting, add the lukewarm water gradually and bring the mixture together using a gathering/pressing motion rather than heavy kneading, until you get a somewhat soft dough.
- Prepare your baking pan: grease it with butter and cut two pieces of parchment to fit. Divide the dough into two equal parts. Roll out the first layer between the parchment sheets and press it into the pan.
- Spread the chilled prepared qishta over the first layer. To make it easier, put the qishta into a piping bag, snip the tip, and squeeze to distribute evenly.
- Roll out the second dough layer between parchment sheets and place it over the qishta layer.
- Use a fork to draw lines across the top of the pan.
- Bake the layered maamoul in a preheated oven at 200°C (approx. 400°F) for 35–40 minutes, depending on your oven.Timers: 40 min
- Allow it to cool completely before cutting and decorating as desired.
- Let the qishta cool to room temperature before using.
- Pour the qishta into a dish and cover it with plastic wrap directly on the surface to prevent a skin from forming or to stop it from drying out.
Recipe tags
DessertsLevantVegetarianGluten freeNut freeEgg freeBakedDessert
Notes and serving ideas
- Mini Athmaliyyeh
- Date Molasses Cake
- Maamoul with Flour
