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Ma'amoul date pie
This flaky and delicious treat may not be shaped like its namesake Middle Eastern cookie, but it takes substantially less work, without taking away any of the taste. And laced with the bite of cardamom and the warmth of cinnamon, dates truly bring a taste of the Levant into your kitchen.
Ingredients
- Dough:
- 2 cups sifted flour
- 10 grams baking powder or one heaping teaspoon
- ¼ cup warm water
- 100 grams or about a cup of vegan margarine (or butter)
- ¼ cup vegetable oil
- ¼ teaspoon vanilla extract or a few drops of rose water or orange water
- For the filling:
- 250 g dates preferably Mejdool, about one cup and a half
- 2 teaspoons almond milk
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- Optional: walnuts pecans, pistachios, and grated orange or lemon zest would all make good additions to this filling.
- For dusting:
- ½ cup powdered sugar
Instructions
- Preheat oven to 350F.
- Mix flour and baking powder in a large bowl.
- In a separate bowl, whisk the margarine (or butter), gradually adding the hot water until it melts and combines. Add the oil, vanilla extract and/or rose water and mix well.
- Create a dip in the flour and slowly pour in the butter mixture, stirring with a wooden spoon until combined. Knead into a soft dough, but avoid over-mixing.
- To prepare the filling, pit your dates (or if using pitted, ensure they are actually ALL pitted). Place the dates, ground cinnamon and cardamon in a food processor, and whirr until they are all mushy. Add the milk, and stir again until the mixture is smooth and combined.
- Divide your dough in half. Lightly grease a pie pan. Gently roll out half the dough, and line the bottom of your pan with it, cutting off the extra crust. Spread the date mixture on top of your dough, smoothing it as much as possible. Tear the remaining dough into crumbs, and spread them on top of the filling.
- Bake for about 25-30 minutes. Remove from oven and serve. If desired, immediately sprinkle the pie with half the powdered sugar, refrigerate for half an hour, and top with the remaining powdered sugar.