Layered Date Ma'amoul Pastry
Ingredients
Filling
- 400 grams date paste
- 1 teaspoon ground cardamom
- 1 teaspoon cinnamon
Dough
- 1/2 cup softened butter
- 1/2 cup powdered sugar
- 2 large eggs
- 1/2 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 2 cups flour
Top layer
- 2 tablespoons date syrup
- 2 tablespoons sesame seeds
Preparation
In a mixer bowl, place the butter and sugar, attach the beater, and mix at medium speed until the ingredients are combined.
Add the eggs and vanilla, and mix until the eggs are fully incorporated.
Add the flour and cardamom, and mix for a few minutes until a smooth and homogeneous dough forms.
Place the dough in a bowl, cover with plastic wrap, and refrigerate for 15 minutes.
Preheat the oven to 180°C and prepare shallow baking trays.
For the filling, in a deep bowl, place the date paste, cinnamon, and cardamom, and rub with your fingertips until well mixed.
Place a piece of parchment paper on the table, put the dough on it, cover with another piece of parchment paper, and roll out the dough using a rolling pin until thin.
Place a piece of parchment paper on the table, grease it lightly with oil, put the date mixture on it, cover with another oiled parchment paper, and roll out the date mixture until thin.
Using a round cookie cutter about 1 inch in size, cut the dough into circles.
Using the same cutter, cut the date mixture into circles.
Take a dough circle and brush it lightly with date syrup using your fingertip.
Place a date circle, brush it lightly with date syrup, then place another dough circle on top of the date, and press lightly to hold together.
Brush the top of the ma'amoul with date syrup, sprinkle with sesame seeds, and place the ma'amoul on the baking trays with space between pieces.
Bake in the preheated oven for 8-10 minutes until golden brown.
Let the ma'amoul cool completely in the trays.
Serve on a plate.
