Maamoul with Cream Recipe

Maamoul with Cream: A Delicious Traditional Middle Eastern Dessert

Maamoul is one of the most beloved desserts in Middle Eastern cuisine. Originating from the Levantine region, this pastry is enjoyed during religious holidays, family gatherings, and special occasions. While maamoul is traditionally made with dates, nuts, or figs, a modern variation includes a rich cream filling, offering a different but equally delightful experience. Maamoul with cream, or “Maamoul bil Ashta,” has become a popular treat among those who seek a balance of flaky pastry and smooth, flavorful filling. This article explores the origins, ingredients, preparation, and variations of maamoul with cream, providing a complete guide for those looking to recreate this traditional dessert at home.

The Origins of Maamoul

Maamoul has a rich history that dates back thousands of years, possibly as far back as the time of the ancient Egyptians. Some sources suggest that maamoul was first made in the Middle East, where it was considered a luxurious treat fit for royalty. The pastry’s exact origin is still debated, but it is widely known in the countries of the Levant, including Lebanon, Syria, Jordan, Palestine, and Egypt.

Originally, maamoul was made with dates as a filling, which were easily accessible in the region. Over time, the pastry evolved to include other fillings such as nuts (often pistachios, walnuts, or almonds) and figs. The dough, traditionally made from semolina, flour, butter, and a little sugar, was shaped into small, round cookies, which were then decorated with intricate patterns using a special maamoul mold.

Maamoul’s popularity spread over time, becoming a central part of festive occasions, especially Eid celebrations, Easter, and weddings. Today, maamoul is made in various forms, with some even choosing a cream filling, making it more indulgent and appealing to a broader range of tastes.

Ingredients and Preparation of Maamoul with Cream

The process of making maamoul with cream involves several key steps. Below, we will break down the ingredients and preparation for both the dough and the cream filling.

Ingredients for the Dough:

• 2 cups of all-purpose flour
• 1 cup of semolina
• 1/2 cup of powdered sugar
• 1/2 cup of melted butter
• 1/2 cup of vegetable oil or ghee (clarified butter)
• 1 teaspoon of baking powder
• 1/4 teaspoon of vanilla extract
• A pinch of salt
• Water (as needed to form dough)

Ingredients for the Cream Filling:

• 2 cups of heavy cream
• 1/2 cup of powdered sugar
• 2 tablespoons of cornstarch
• 1 tablespoon of rose water or orange blossom water (optional)
• 1 teaspoon of vanilla extract

Preparation for the Dough:

1. Mixing the dry ingredients: In a large mixing bowl, combine the all-purpose flour, semolina, powdered sugar, and baking powder. Stir to mix them evenly.

2. Incorporating the fats: Add the melted butter and vegetable oil (or ghee) to the dry ingredients. Using your hands or a spatula, mix until the mixture becomes crumbly and resembles coarse sand.

3. Adding moisture: Slowly add water, a tablespoon at a time, to form a dough. Be careful not to add too much water at once, as you want the dough to be soft and pliable, but not sticky. You may need anywhere from 1/4 to 1/2 cup of water.

4. Resting the dough: Once the dough is smooth and well-combined, cover it with a damp cloth and let it rest for at least 30 minutes to allow the semolina to absorb the liquids and soften.

Preparing the Cream Filling:

1. Heating the cream: In a medium saucepan, heat the heavy cream over medium heat. Stir occasionally to prevent it from burning.

2. Thickening the cream: In a separate bowl, dissolve the cornstarch in a few tablespoons of cold water, and then add it to the hot cream. Continue stirring constantly until the cream thickens, which should take about 5-7 minutes.

3. Adding flavor: Once the cream has thickened to a pudding-like consistency, add the powdered sugar, vanilla extract, and rose water or orange blossom water (if using). Stir until the sugar dissolves and the cream is smooth.

4. Cooling the cream: Remove the cream from the heat and allow it to cool completely. It will continue to firm up as it cools.

Assembling Maamoul with Cream

Once the dough and cream filling are prepared, it’s time to assemble the maamoul. The process of shaping and filling the maamoul cookies requires a bit of care to ensure that the cream stays inside the pastry.

1. Preheat the oven: Set your oven to 350°F (175°C) to ensure it is hot and ready to bake the maamoul.

2. Shaping the dough: Take small pieces of dough (about the size of a walnut) and roll them into balls. Flatten each ball slightly using the palms of your hands.

3. Filling the dough: Using your thumb, create a small indentation in the center of each dough disk. Spoon a generous amount of cooled cream into the center of the indentation.

4. Sealing the cookies: Carefully fold the edges of the dough over the cream to seal it inside. Pinch the edges together, ensuring that the cream is completely enclosed by the dough.

5. Molding the maamoul: If you have a maamoul mold, dust it lightly with flour, then press each filled dough ball into the mold to create decorative patterns. If you do not have a mold, you can simply press the dough gently with a fork or your fingers to create a simple pattern on top.

6. Baking: Place the shaped maamoul onto a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the cookies are lightly golden on the edges. Be careful not to overbake them, as maamoul should remain soft and tender.

7. Cooling and serving: Once baked, remove the maamoul from the oven and allow it to cool completely. Dust with powdered sugar for an elegant finishing touch, and serve.

Variations of Maamoul with Cream

While maamoul with cream follows the basic recipe above, there are many variations and adaptations you can explore depending on personal preferences or regional influences.

1. Nutty maamoul with cream: Some variations of maamoul with cream incorporate a sprinkle of finely chopped pistachios or almonds on top of the cream before sealing the dough. This adds texture and flavor to the pastry.

2. Chocolate-filled maamoul: For chocolate lovers, a version of maamoul with a chocolate ganache filling can be made, adding a decadent twist to the traditional dessert.

3. Flavored creams: Instead of the basic vanilla-flavored cream, you can experiment with different cream infusions, such as hazelnut, strawberry, or even chocolate cream. These variations can add a unique flair to the classic maamoul recipe.

4. Vegan maamoul with cream: For those who prefer a plant-based alternative, the dough can be made with coconut oil or vegetable oil instead of butter, and the cream can be replaced with a dairy-free version using coconut milk or almond milk.

The Appeal of Maamoul with Cream

Maamoul with cream is a perfect blend of textures and flavors. The rich, buttery dough melts in your mouth, while the smooth, aromatic cream provides a refreshing contrast. The balance of sweetness and creaminess makes maamoul with cream an irresistible treat that can be enjoyed by people of all ages.

This dessert is also deeply rooted in cultural traditions, making it not only a delightful treat but a symbol of the warmth and hospitality that is a hallmark of Middle Eastern culture. Whether served during the joyous celebrations of Eid or enjoyed as a casual afternoon snack with tea or coffee, maamoul with cream holds a special place in the hearts of many.

Conclusion

Maamoul with cream is a luxurious, flavorful, and timeless dessert that brings together the best of traditional Middle Eastern baking with a creamy, indulgent filling. It’s a perfect treat for special occasions or when you simply want to experience the rich cultural heritage of the Middle East in the comfort of your own home. Whether you stick to the traditional recipe or get creative with variations, maamoul with cream is sure to impress and satisfy any sweet tooth.