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Fig Maamoul
Print Recipe

Fig Maamoul Pressed Cookies Recipe

Maamoul is a pressed cookies recipe with dates eaten during Eid. Try our fig filled cookie recipe and learn how to bake fig maamoul.
Course: Dessert, Holidays
Cuisine: Mediterranean
Keyword: fig filled cookie recipe, fig maamoul, pressed cookies recipe
Servings: 16
Calories: 194kcal

Equipment

Ingredients

Cookie Dough

  • 1 1/2 cups fine semolina flour
  • 5 tablespoons melted unsalted butter (or ghee)
  • 1/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1/4 cup milk
  • 3/4 cup powdered sugar
  • 1/4 teaspoon baking powder
  • 1 teaspoon vanilla extract

Yeast Mixture

  • 2 teaspoons instant yeast
  • 1 teaspoon granulated sugar
  • 3 tablespoons warm water

Filling

  • 6 ounces Orchard Choice or Sun-Maid Mission Dried Figs
  • 2 ounces pistachios

Instructions

Make the Filling

  • In a food processor pulse the Mission Figs and pistachios into crumbs. Set aside.

Make the Dough

  • Put the semolina in a large mixing bowl. Pour in the melted butter and vegetable oil and mix well. Knead the dough until it comes together nicely into a shaggy dough. Cover with plastic wrap and let it sit for at least 4 hours.* Overnight is best.
    (*This step is crucial because it allows the semolina to absorb the moisture and increase in size.)
  • In a small bowl prepare the yeast mixture. Mix instant yeast, sugar, and warm water and let it rise for 5 minutes.
  • Add the remaining dried ingredients to the semolina mixture and mix well. You can use a stand mixer with paddle attachment at this point on low speed. Add wet ingredients and yeast mixture, mix again for a few minutes until it has formed into a smooth dough.  

Shape + Bake the Fig Maamoul

  • To shape the cookies with a maamoul mold, take one tablespoon of dough and roll it into a ball; slightly flatten it with your hands, then press it into the bottom and up the sides of the mold. Take one teaspoon of the fig filling and roll it into a ball; slightly flatten it and gently press it into the dough in the mold. Take a teaspoon of dough again and press the dough on the top. Don’t leave any gap on the dough. 
  • Turn your mold and tap it firmly onto parchment paper until the cookie falls out.
  • Place the cookies on a sheet pan with parchment paper. Bake in a preheated 450°F oven for 12-13 minutes or the edges are slightly brown. Remove from the oven and let it cool at room temperature. Dust with powdered sugar and pistachios. Enjoy! 

Notes

Recipe and photos by Esra Mese

Nutrition

Calories: 194kcal | Carbohydrates: 32g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 4mg | Potassium: 174mg | Fiber: 3g | Sugar: 11g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg