Chocolate & Almond Ma'amoul

Semolina Pastries with a Chocolate and Almond Filling
1h 30 min 7-9 servings
  • 250 Gm LURPAK Clarified Butter Softened
  • 1 Kg Semolina
  • 1 Tsp Instant yeast
  • 1 Tsp Mahlab Ground
  • 2 Tbsp. Blossom water
  • 2 Tbsp. Rose water
  • ½ Cup Sugar

Filling

  • 300 Gm Milk chocolate Chopped
  • 500 Gm Almond Toasted and crushed
  • 2 Cups Sugar
  • 1 Tsp Vanilla extract
Chocolate & Almond Ma'amoul

Preparation

  1. Mix the semolina in a big bowl with LURPAK Clarified Butter.
  2. Add sugar, mahlab, yeast, blossom water and rose water.
  3. Mix until you get a homogeneous soft dough. Let it rest for two hours.
  4. Preheat the oven to 180°C.
  5. In a heat-resisting bowl, mix almond with chocolate. Add sugar and vanilla. Mix to combine.
  6. Heat the mixture in a microwave for 2 minutes or until the chocolate is completely melted. Set it aside to cool.
  7. Divide the dough into small balls. Roll each ball then press and pat making an opening in the centre for filling.
  8. Fill the opening with a teaspoon of the chocolate mixture. Seal it firmly then place it in a ma’amoul mold to get the decoration.
  9. Place in a baking tray on cooking paper. Bake in the preheated oven for 15-20 minutes.
  10. Drizzle the melted chocolate on top of the ma’amoul pieces. Serve warm.

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