Maamoul Mad with Dates

Ingredients

• Dough for the maamoul:
• 1½ kg fine semolina
• 500 g coarse semolina
• 750 g ghee (clarified butter)
• 1 teaspoon mahleb (mahlab)
• 1 cup rose water
• ½ cup orange blossom water
• 1 cup powdered (confectioners') sugar
• 1 cup powdered milk
• ½ teaspoon yeast dissolved in ¼ cup warm water
• Filling:
• Date paste
• A splash of orange blossom water
• A small piece of unsalted butter at room temperature
• For more of Rana's successful and delicious recipes, see Almond & Chocolate Sponge Cake

Method

1. We mix the dry ingredients then add the wet ingredients except rose water and orange blossom water... knead and rub the mixture together then let the dough rest overnight
2. The next day.. add the rose water and orange blossom water and knead until you have a soft dough...
3. Prepare the date filling.. knead all the filling ingredients well until smooth
4. Divide the dough into two equal parts
5. Place a sheet of parchment on a clean surface.. put one portion of dough on it, cover with another sheet of parchment, and roll the dough with a rolling pin to fit the baking pan..
6. Place the first layer of maamoul dough in the prepared baking pan
7. In the same way spread the date filling evenly over the dough and then cover with the second dough layer
8. Bake the layered date maamoul in the center of a preheated oven at 180°C until it is lightly browned..
9. Allow the pan to cool completely before cutting
10. Note: you can use the same dough and method to make layered maamoul with other fillings like ashta, walnuts, or pistachios