Layered maamoul with qishṭa — one of the most delicious Arabic desserts.

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

4 cups milk

1/2 cup heavy cream (for desserts)

1/2 cup sugar

4 tablespoons cornstarch

3 tablespoons plain flour

A splash of rose water and orange blossom water

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.
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.
Allow it to cool completely before cutting and decorating as desired.

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.
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.
Let the qishta cool to room temperature before using.

This layered maamoul with qishta was shared by our cook and friend on Shou Tabkhin Al-Youm:

Click the name above to visit Laila's profile on our site.

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Layered Maamoul with Qishta (Cream)

Prep checklist