Ma Amoul Lebanese Date Stuffed Pastries Recipe

Indulge in the rich, aromatic flavors of Ma'amoul, a beloved Middle Eastern pastry, perfect for Easter celebrations or any special occasion. This recipe, inspired by "The Best of Lebanese and Middle Eastern Cooking," guides you through creating these melt-in-your-mouth date-filled cookies. The delicate shortbread crust, infused with fragrant orange blossom or rose water, cradles a sweet date filling. Serve warm with a cup of strong coffee for an unforgettable treat. Prepare to be transported to the heart of Lebanon with every bite!

Prep Time 50 mins
Cook Time 40 mins
Calories 193.9 kcal
Protein 5g
Rating 1.3 (4 Reviews)
Ma Amoul Lebanese Date Stuffed Pastries 20

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ma Amoul Lebanese Date Stuffed Pastries

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How to Make Ma Amoul Lebanese Date Stuffed Pastries

  1. Combine 1 cup pitted Medjool dates and 1/4 cup water in a small saucepan over low heat. Cook, stirring occasionally, until dates are softened (about 5-7 minutes). Remove from heat and let cool completely.
  2. Sift 2 1/2 cups all-purpose flour into a large bowl. Add 1 cup (2 sticks) chilled, diced unsalted butter. Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles coarse crumbs.
  3. In a small bowl, combine 2 teaspoons orange blossom water (or rose water) and 2 tablespoons of water.
  4. Gradually add the orange blossom/rose water mixture to the flour and butter mixture. Use a round-bladed knife or a fork to gently mix until the dough just comes together. Be careful not to overmix.
  5. Form the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for 30 minutes.
  6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  7. Take a spoonful (about 1 tablespoon) of dough and roll it into a small ball. Make a small indentation in the center using your thumb or finger. Spoon a small amount of the cooled date filling into the indentation.
  8. Gently pinch the edges of the dough together to seal the filling completely, forming a smooth ball. Repeat with the remaining dough and filling.
  9. Arrange the Ma'amoul on the prepared baking sheet, leaving a little space between each pastry.
  10. Bake for 20-25 minutes, or until the pastries are lightly golden brown. Loosely cover with foil halfway through baking to prevent over-browning.
  11. Remove from oven and let cool completely on a wire rack.
  12. Once completely cooled, roll the Ma'amoul in sifted powdered sugar.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

48g

Fat

24g

Carbs

9g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Pies And Tarts Libyan Desserts Fruit African Oven Easy Potluck Dinner Party Finger Food Picnic Vegetarian Moroccan Stove Top Egyptian Dietary Brown Bag Egg Free Free Of Something Pitted Fruit To Go Equipment Presentation Served Cold