Tips and Tricks
- Apples: I think most apple varieties will work well in this recipe. You can also change up the flavor by combining sweet and tart apples.
- Apple filling: When cooking the apple filling, make sure all the liquid in the skillet has cooked off before removing it from the heat. The filling should be moist but not wet.
- Ghee: Make sure your ghee is at room temperature. Don’t be tempted to melt it, as this can affect the texture of the maamoul dough.
- Walnuts: Preferably, use light-colored walnuts, as they tend to have a mild, buttery flavor with a subtle sweetness.
- Flour: When making the dough, start with 2½ cups of all-purpose flour. That may be all you need. Keep in mind that some all-purpose flours require more water than others because of differences in protein content, so add the remaining flour gradually until you reach the right dough consistency.
- Baking position: Bake the apple maamoul on the upper-third rack of the oven. Yes, this means exposing them more directly to the heat, but it helps preserve those beautiful decorative maamoul patterns.
- Oven temperature: Bake the maamoul in a preheated oven at 200°C / 400°F. The higher temperature is important because it helps prevent the maamoul from becoming hard once they cool. As soon as the maamoul take on a light golden color, remove them from the oven. Be careful not to overbake them.
Apple Filling
Peel, core, and shred the apples. Transfer them to a skillet, add the sugar, cinnamon powder, and nutmeg, and cook over medium heat for about 12 minutes, stirring occasionally, until the apples are cooked and have considerably reduced and dried out.
Remove from the heat and set aside to cool completely. Add the chopped walnuts and stir well to combine.
Dough
In a large bowl, combine the oil, ghee, sugar, powdered milk, water, vanilla extract, and orange blossom water. Whisk well until the mixture is thoroughly combined and has a creamy texture.
Add the mahlab, baking powder, and farina, and mix gently. Gradually add the all-purpose flour, mixing gently until everything is incorporated and the dough becomes soft, malleable, and pliable.
Cover the dough and set it aside to rest for 1 hour.
To shape the apple maamoul:
Divide the dough into small balls, roughly the size of an apricot. Make a hole in each ball using your finger, then place a heaped teaspoon of the apple filling inside. Seal the opening by gently patching the dough together, then roll it into a smooth ball.
Transfer the stuffed balls, one at a time, into the wooden maamoul mold, pressing each one lightly to level the surface. Gently tap the mold against the countertop, then turn it over to release the maamoul.
Transfer the maamoul onto a baking sheet lined with parchment paper.
Bake the Apple Maamoul
Bake the apple maamoul on the upper-third rack to help preserve the beautiful maamoul patterns. Be careful, as maamoul bakes quickly and only needs slight browning. Bake for about 10 minutes, keeping a close eye on them to prevent burning due to the intense heat at the top.
If the bottoms are still undercooked, move the maamoul to the lower rack and bake for a few additional minutes, checking frequently.
Serve the Apple Maamoul
Remove the apple maamoul from the oven and leave them to cool completely. Dust with powdered sugar, if desired, and serve with a cup of tea or coffee. How festive!
Can You Freeze Apple Maamoul?
Absolutely! Transfer the maamoul to an airtight container before dusting with powdered sugar, and freeze for up to three months. Thaw at room temperature, then dust with powdered sugar just before serving.
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Apple Maamoul
Description
Equipment
- A wooden maamoul mold
- An oven sheet
Ingredients
For the dough:
- 1 cup sunflower oil
- 1 cup ghee at room temperature
- ¾ cup water
- 1 cup full-cream powdered milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- ¼ cup orange blossom water
- 1 teaspoon mahlab optional
- 3 cups farina called theen farkha in Arabic
- 2¾ cups all-purpose flour starting with 2½ cups and adding more as needed
- 1 level tablespoon baking powder
For the apple filling:
- 1 kg / 2 lb 4 oz apples any yellow variety
- 1¼ cups granulated sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon grated nutmeg
- 1 cup finely chopped walnuts
Instructions
Directions:
- For the apple filling: Peel, core, and shred the apples. Transfer them to a skillet, add the sugar, cinnamon powder, and nutmeg, and cook over medium heat for about 12 minutes, stirring occasionally, until the apples are cooked and have considerably dried out. Remove from the heat and set aside to cool completely. Add the chopped walnuts and stir well to combine.
- To make the maamoul dough: In a large bowl, combine the oil, ghee, powdered sugar, powdered milk, water, vanilla extract, and orange blossom water. Whisk well until fully incorporated and the mixture becomes creamy.Add the mahlab and baking powder, followed by the farina, and mix gently. Gradually add the all-purpose flour, gently mixing until everything is well combined and you have a soft, malleable, and pliable dough.Cover the dough and set it aside to rest for 1 hour.
To shape the apple maamoul
Divide the dough into small balls, roughly the size of an apricot. Using your finger, make a hole in the center of each ball and place a heaped teaspoon of apple filling inside. Seal the opening by gently pinching the dough together, then roll it into a smooth ball.Place the stuffed balls, one at a time, into the wooden maamoul mold. Press the dough gently into the mold to level the surface.Gently tap the mold against a countertop to release the maamoul. The maamoul should come out easily. Transfer each piece to a baking sheet lined with parchment paper.- Transfer to a baking sheet lined with parchment paper.
- Preheat the oven to 200°C/400°F.
- Bake the apple maamoul on the upper-third rack of the oven to help preserve the beautiful maamoul patterns. Keep in mind that maamoul bakes quickly and only needs slight browning. Bake for about 10 minutes, but keep a close eye on them to prevent burning from the stronger heat at the top of the oven.If the bottoms of the maamoul are still undercooked, you may need to move the tray to the lower rack and bake for a few additional minutes.
- Remove them from the oven, leave them to cool, dust with powdered sugar, and serve with a cup of tea or coffee. How festive!
Video
Notes
