Semolina Pastries with Apricot and Hazelnut filling
Apricot and Hazelnut Ma'amoul
1h 30 min
1 Kg Flour
1 Tsp Baking powder
1 Tbsp. Icing sugar
1 Tsp Salt
¼ Cup Milk
2 Tbsp. Canola oil
100 Gm Apricot jam
100 Gm Hazelnut Toasted and crushed
25 Gm Pistachio crushed
50 Gm Apricot jam
Preheat the oven to 180°C.
Mix flour in a large bowl with baking powder, icing sugar, and salt.
Spray with LURPAK Cooking Mist and mix well until completely coated.
Add oil and milk. Mix to combine.
Knead until you get a soft, thick dough. Cover the dough and let it rest for 2 hours.
Mix the apricot jam with hazelnuts in a bowl until evenly combined. Set it aside.
Roll the dough into small balls. Press and pat each ball to make a hole.
Fill with the apricot mixture and close the ball around the filling.
Flatten slightly then place in a ma'amoul wooden mold to form the decorative patterns on the top (you can also make the patterns using a fork).
Place the ma'amoul pieces on parchment paper in a baking sheet.
Bake in the preheated oven for 15 minutes or until golden.
Garnish with apricot jam and crushed pistachio. Serve warm.
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Middle East (العربية)
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