Ma'moul (date pastries) North American Variation

I found these in an all purpose very general North American cookbook. I am only baking up what the instructions told me to do.
I know these aren't authentic and I know that I'm probably not saying the name right either. The recipe book spelled it Ma'moul and the online search I did spells it Ma'amoul or Mamul.
These taste to me like a date buttertart, or a date square meets buttertart.

From Wikipedia :
"Ma'amoul (Arabic: معمول‎) are small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings). They are popular in Palestine, Israel Lebanon, and other Levantine countries. Ma'amoul is also made in Hatay Province, a southern province of Turkey where many of the inhabitants are of Syrian descent.Ready made and locally freshly made ma'amul cookies are also very popular in the Gulf countries. They may be in the shape of balls or of domed or flattened cookies."

This was well received by my family as they both love dates, if I were to make them again I would make th pastry thinner.

Filling

1 lb (454g) chopped pitted dates
1/2 cup (125ml) water
1/4 cup (60ml) granulated white sugar
1 tsp (5ml) almond extract
2 tbsp (30ml) fresh grated orange peel
1/2 tsp (2.5ml) ground cinnamon

Pastry
1 cup (250ml) butter flavoured Crisco shortening (or plain white vegetable shortening)
1/4 cup (60ml) granulated white sugar
3 tbsp (45ml) milk
1 tbsp (15ml) Rosewater (available at Middle Eastern markets) or water
2 cups(2- 250ml measuring cups full) or all purpose flour
confectioner's sugar (powdered sugar, icing sugar) for dusting pastries.

1. For filling, combine dates, water, 1/4 cup granulated sugar and almond extract in small saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer for 4-5 minutes, stirring often, until mixture becomes thick a thick paste. Stir in orange peel and cinnamon. Remove from heat, cool

2 For pastry, combine 1 cup shortening and 1/4 cup granulated sugar in large bowl. Beat at medium speed with electric mixer until well blended. Beat in milk and rosewater. Beat in flour, 1/4 cup at a time until well blended. Knead dough in bowl until dough holds together an is easy to shape.
3. Pinch off walnut sized piece of dough, roll into ball. Pinch sides up to form pot shape. Fill center with level tablespoonful of date filling. Pinch dough closed; press to seal. Slightly flatten and smooth top. Place on ungreased baking sheets about 1 inch apart.
5. Bake at 300F (148C) for 16 to 20 minutes or until firm and set, do not allow pastries to brown. Cool on baking sheets for 3 minutes; transfer to cooling racks, sprinkle with confectioner's sugar while still warm.
Cool completely.
makes about 2 1/2 doz pastries

Category:

Howto & Style

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[joannemspence1963]

Check the bulk barn for rose water where the flavour oils are. If not, try Golda's Kitchen Online, or the Vanilla Food Company :)

[yoyomax12]

@joannemspence1963 I ended up finding it at the bulk barn, thanks!

[lemonrani]

These pastries are in my oven right now!!!! I can't wait to taste them!!!!!

[yoyomax12]

@lemonrani Hope they turned out okay!

[BieberHead4ever]

M3MOOL =D

[LatteSmocha]

i used to not like dates....until now thanks yoyomaxy12erooni!!!!! thats ur new nickname sorry

[LatteSmocha]

at first i thought the orange peel was squash...yes i come from america

[valerienguyen392]

very smart on how to u used da extra fillin

[valerienguyen392]

i could use lime peel rite

[valerienguyen392]

i could use lime peel rite

[valerienguyen392]

i could use lime peel rite

[Friederike42]

A guy from Lybia gave me these and they were sprinkled with sesame seed and moon shaped! They were delicious.