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Walnut Maamoul Pie

Almost 2 weeks ago I've participated in Elle & Vire - Lebanon Bake & Win Maamoul Competition!!

It was my 1st time attempt to prepare and bake a Maamoul dough and Elle & Vire - Lebanon made it so easy! First they delivered a very cute Easter Basket filled with all the necessary ingredients along to a recipe sheet which not only made the baking experience smooth and easy but also fun and successful!

Here's sharing with you my delightful baking afternoon.

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Recipe

For the dough:

  • 1 Kg coarse Semolina (smid)
  • ½ Kg fine semolina (ferkha)
  • 650 g Elle & Vire butter 
  •  200 g sugar 
  • 1 big spoon mahlab
  • ½ cup rose water (125 ml)
  • ½ cup orange blossom water (125 ml)
For the Filling:

  • ½ Kg nuts or almond powder
  • 200g sugar
  • 2 spoons rose water
  • 2 spoons orange blossom water

Directions

Cut the softened butter into cubes.
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Mix the Semolina, sugar, and softened butter. Knead the dough
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Shape the Dough in a round loaf, cover, and let it rest for around 6 hours!
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Mix the dough with Rose water, Orange Blossom water and Mahlab. Knead it again and again till you reach a soft texture, then make maamoul shapes!

This is the part I've noticed it will take me forever to shape each maamoul on its own and with 2 kids jumping in my face!!

So instead, I decided to make a Maamoul pie!

I divided the dough in 4 smaller balls and I rolled each each dough section in 2 different baking pans. 
(1 pie pan and another cake pan)

Make sure you Gently spread it out then press it down with your thumb or back of a spoon.

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Then spread it all out with the walnut paste (chop 1/2 k of walnut in a food processor then mix it with sugar, Rose and orange Blossom water - for a sweeter taste I added more Rose than Blossom water..)
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Finally, I partially covered the Pie pan with remaining Maamoul dough and spread the dough into spiral shapes!

Whereas I completely covered the cake pie and topped with with chopped walnut and brown sugar.
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Bake in a preheated oven (180 degrees) for around 20 minutes (or when the sides are crispy brown)


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Remove, set aside to cool down, and enjoy the marvelous aroma of the baked maamoul filling your house!

Don't forget to snap couple of pictures for your lovely creation!
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I topped Maamoul pie with powdered sugar and I modestly have to say both were just scrumptious!

Tips: Spread dough into a much thinner layer as mine turned out to be a bit thick!

Bon appetit :) 


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