Ingredients
Scale
For the dough:
- 3 ½ cups flour
- 10 ½ oz butter or margarine, at room temperature
- 2 tsp baking powder
- 2 tsp vanilla sugar
- ½ cup water, at room temperature
- zest of 1 lemon
For the filling:
- 1 ½ cup date spread
- 4 oz crumbled halva
- ¾ cup chopped roasted pecans
Instructions
- Preheat the oven to 340°F.
- In a large bowl, use your hands to mix all of the dough ingredients until fully combined. You can use a mixer with a hook attachment if you prefer. Cut in to two portions.
- On a lightly floured surface, roll one portion of the dough into a rectangle, ½-inch thick. Trim the edges to refine the rectangle.
- Spread half of the date mixture evenly onto the dough and sprinkle half of the halvah and pecans on top.
- Carefully roll the dough tightly, starting from the angel that is closer to you, and place the seam side down on the prepared baking sheet. Using your fingers pinch the ends of the log to seal. Repeat the same steps with the second half of the dough, and bake them in the preheated oven for 35 minutes.
- Remove from the oven and cool for about 10-15 minutes.
- Once the dough slightly cools, carefully slice the logs into 1-inch slices using a large knife. (Prevent the dough from crumbling by using a knife that’s not serrated.)
- Let the sliced ma’amoul cool completely, and sprinkle a generous amount of confectioner’s sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mizrahi