Esta es una exhibición prevé de cómo se va ver la receta de 'Ma'amoul' imprimido.

Receta Ma'amoul
by Global Cookbook

Ma'amoul
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1/4 c. orange blossom water
  • 2 c. all purpose flour
  • 1 c. semolina
  • 1 Tbsp. granulated sugar
  • 1/2 tsp salt
  • 1 c. butter, cubed
  • 1 1/2 c. pitted dates, minced
  • 2 Tbsp. icing sugar

Direcciones

  1. In small measure, stir orange blossom water with 1/3 c. water. Chill for 5 min.
  2. In large bowl, whisk together all-purpose flour, semolina, granulated sugar and salt. Using pastry blender or possibly 2 knives, cut in butter till mix resembles fine bread crumbs; drizzle orange blossom water over flour mix, stirring briskly with fork till dough holds together. Form into ball; press into disc. Wrap in plastic wrap and chill till hard, about 15 min. (Make-ahead: Chill for up to 3 days.)
  3. Meanwhile, in saucepan over medium-high heat, bring dates and 1 c. water to boil. Reduce heat and simmer till thickened and smooth, about 5 min. Let cold.
  4. Drop dough by 2 tbsp onto waxed paper-lined baking sheet to make 26 mounds. Roll each into ball. Place 1 ball in palm of hand; press thumb halfway into centre of ball, forming c. shape to hold filling. Spoon in 1 tsp filling; fold dough over filling and healthy pinch edges to seal. Repeat with remaining balls and filling. Place, pinched side down and about 1 inch apart, on parchment paper-lined or possibly greased rimless baking sheet. Chill till hard, about 15 min. (Make-ahead: Cover and chill for up to 2 days.)
  5. Bake in centre of 400 F oven till bottoms are golden, 20 to 25 min. Transfer to rack. Dust with icing sugar. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 4 days or possibly freeze for up to 2 weeks; after thawing, dust again with icing sugar.)