Apple Maamoul
Description
we are taking the maamoul to another level, apple and cinnamon is a flavor combination that I love and I bet you agree with me, the warming flavors of cinnamon perfectly compliment the crisp tartness of the apples, and adding walnuts provide the combo with a favored nutty bite, the result with the maamoul dough exceeded my expectations.
Equipment
- A wooden maamoul mold
- Oven sheet
Instructions
For the dough:
- 1 cup sunflower oil
- 1 cup ghee, room temperature
- 3/4 cup water
- 1 cup full cream powdered milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/4 cup orange blossom water
- 1 teaspoon mahlab, optional
- 3 cups farina, called in Arabic theen farkha
- 2 3/4 cups all-purpose flour, start with 2 1/2 cups and add as needed
- 1 leveled tablespoon baking powder
For the apple filling:
- 1 kgs/ 2 lb 4 oz apples, any yellow apple variety
- 1 1/4 cups granulated sugar
- 1 tablespoon cinnamon powder
- 1/4 teaspoon grated nutmeg
- 1 cup finely chopped walnuts
Directions:
- For the apple filling: Peel, core and shredd the apples. Transfer to a skillet, add the sugar, cinnamon powder and nutmeg and stir over medium heat for about 12 minutes, allowing the apples to cook and considerably dry out. Remove from heat and set aside to completely cool down, add the chopped walnuts and stir well together.
- To make the maamoul dough: In a large bowl, combine together the oil and ghee, powdered sugar, powdered milk, water, vanilla extract, orange blossom water, whisk well to homogenize until you obtain a creamy texture, add the mahlab, baking powder and farina, mix gently and add the all-purpose flour in a gradual fashion, gently mix everything together until you end up with a malleable and pliable dough. Cover and set aside for 1 hour.
- To shape the apple maamoul: Divide the dough into small balls roughly the size of an apricot, create a hole in the ball, using your finger and put a heaped teaspoon of the apple filling in each ball, seal the hole patching the dough together and roll it into a ball. Transfer the stuffed balls, one at a time, into the wooden mold, pressing it lightly in to level it up. Gently tap the mold on a countertop, converting it and the maamoul will come out. Transfer the apple maamoul to an oven sheet lined with aparchment paper.
- Transfer to a baking sheet lined with parchment paper,
- Preheat oven to 200°C/ 400 °F.
- Bake the apple maamoul sheet on the upper third rack, simply because we need to keep the beautiful patterns of maamoul, and beware the maamoul bakes quickly and needs slight browning, bake about 10 minutes, but keep a close eye on them to prevent them from burning due to the amount of heat at the top. You may need to bake the maamoul on the lower wrack for a few minutes if the back of the maamoul is still undercooked.
- Remove from the oven, leave them to cool down, dust with powdered sugar and serve with a cup of tea or coffee, how festive.
Video
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