GLUTEN-FREE DATE AND PISTACHIO MA’AMOUL
Having purchased a wooden ma’amoul mould with its lovely incised design I then had to set about using it! Where to start? There were a few missteps and mishaps but I finally landed on a recipe for this gluten-free version.
The pastries can be shaped in the traditional mould or by hand. Either way they’re quite lovely.
Caren
DATE AND PISTACHIO MA’AMOUL
Makes 12
Pastry
180 gm Revenge Gluten-Free Plain Flour
30 gm icing sugar, plus extra for dusting to serve
¼ teaspoon fine sea salt
100 gm unsalted butter, cubed
25 ml milk
15 ml olive oil
¼ teaspoon rosewater
Filling
130 gm pitted fresh dates, chopped
15 gm unsalted butter
3 tablespoons water
1 large pinch ground cardamom
½ teaspoon rosewater
45 gm raw pistachios, toasted then chopped
To make the pastry combine the flour, icing sugar and salt in a food processor. Add the butter and pulse until the mixture resembles crumbs then add the milk, oil and rosewater until just combined. Tip into a bowl and knead lightly. Place in the fridge for an hour or more.
For the filling, place the dates, butter, water and cardamom in a small saucepan and cook over low heat until the dates are soft and breaking apart. Add the rosewater and set aside to cool completely.
Preheat the oven to 170° fan forced. Line a large baking tray with baking paper.
If using a ma’amoul mould, have some gluten-free flour on hand for dusting.
Remove the pastry from the fridge and cut into 12 portions. Roll the portions into balls and set aside.
Take generous teaspoons of date mixture and roll them into marble sized balls. Set aside.
Take a ball of pastry and push your thumb deeply into the centre, then pinch all around the sides, pulling the pastry up with your thumb to create a cup as in the photo attached. Place a ball of date mixture in the cup and seal over the edges. Re-roll the filled pastry and place on the flour-dusted mould. Press it gently into the mould with the heel of your hand then tap out the ma’amoul onto the baking tray. Repeat. (You may have some date mixture left over which is fabulous mixed through some yoghurt or ice cream.)
If not using a mould, then simply place the filled balls directly onto the baking tray and flatten a little.
Bake for 20-25 minutes until just beginning to colour. Cool on the tray for a few minutes before transferring to a rack to cool completely. Dust with icing sugar to serve.
TIPS:
Ma’amaoul moulds can be found in Middle Eastern stores.
The pastry can also be used to make regular gluten-free shortbread.
REVENGE GLUTEN-FREE PLAIN FLOUR MIX
450 gm fine white rice flour
150 gm fine brown rice flour
160 gm tapioca flour
260 gm potato starch (not flour)
Mix up a batch and store in an air-tight container.