Date maamoul with peanut butter
With a hint of our chunky peanut butter, your maamoul sweets will taste differently! This recipe is worth trying!
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30m
8 
MEDIUM
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Ingredients
To prepare the dough:
1kg semolina
250g fine semolina
600g melted butter, let to cool
½ tsp yeast
2 tsp mahleb
1 ground mastic
¼ cup sugar
¼ cup rose water
¼ cup orange blossom water
Rose water as needed for kneading
To prepare the filling:
50g melted butter
500g date paste
1 cup American Garden chunky peanut butter
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Preparation
To prepare the dough, in a bowl mix both types of semolina with sugar, mahleb, mastic, rose water and orange blossom water.
Add the butter and knead using your hands until the mixture is crumbly. Cover and leave aside overnight to rest.
Add the yeast and knead the dough with rose water until dough is firm.
To prepare the filling: in a bowl, mix the date paste with butter and chunky peanut butter. Roll the mixture into small-sized balls.
Shape the dough into walnut-sized balls. Put a ball in the palm of your hand and make a hole into it, using your thumb. Fill the hole with a date mixture ball. Seal the dough and put it in the maamoul mold.
Repeat the same steps with the remaining dough balls then place the cookies on a non-stick baking tray.
Bake the maamoul cookies in a preheated 200°C oven for 20 minutes, making sure to shake the tray from time to time.
