With the upcoming Eid Al-Adha preperations well underway, it seemed like a good idea to share this phenomenal nutella maamoul recipe. The dough is simply amazing. Traditionally, maamoul is stuffed with date paste. I decided to play around and fill these maamoul cookies with nutella chocolate spread. The actual dough comprises of only four ingredients, and for certain can encompass any filling under the sun.
To make stuffing manageable, dollops of nutella are frozen solid before covering them with the dough and shaping them with the mold. If you do not have a maamoul mold, you can simply roll them into spheres and bake them off. Note that by the time they are done baking the top will remain white and uncolored, while the base will take a touch of golden brown.
Ingredients: makes about 10
1 cup flour
¼ cup powder sugar
100g butter, soft
3 kiri squares, room temp
100g nutella
Method:
On a baking tray lined with a sheet of wax paper, drop the nutella by teaspoonfuls and flatten slightly to form ten discs. Freeze until solid.
In a food processor, blitz the flour, powdered sugar, butter, and cream cheese until a soft-but firm dough is formed. Divide the dough into 10 balls. Working one ball at a time, cover the frozen nutella disc with the dough. Press into a maamoul mold to shape and put design-up on a baking sheet.
Bake the formed maamoul in a preheated 350F oven for about 12 minutes. The top should remain white and unbrowned, but the bottom will have a touch of golden brown.
Consume warm or fully cooled.
صحة و عافية
1 comment:
delicious cookies
Post a Comment