Apple and Walnut Maamoul

These apple maamoul are just about the most adorable treats I’ve ever had and remarkably, they are a cross between maamoul and apple pie cookie, they’re a perfect treat when you want something out of the box.
Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/?p=16288

For the dough:
1 cup sunflower oil
1 cup ghee, room temperature
3/4 cup water
1 cup full cream powdered milk
1 teaspoon vanilla extract
1 cup powdered sugar
1/4 cup orange blossom water
1 teaspoon mahlab, optional
3 cups farina, called in Arabic theen farkha
2 3/4 cups all-purpose flour, start with 2 1/2 cups and add as needed
1 leveled tablespoon baking powder

For the apple filling:
1 kgs/ 2 lb 4 oz apples, any yellow apple variety
1 1/4 cups granulated sugar
1 tablespoon cinnamon powder
1/4 teaspoon grated nutmeg
1 cup finely chopped walnuts

Pistachio maamoul: https://youtu.be/pjjF5rzq0yU?si=a8N9ey8FioOzKY2I
Date Maamoul: https://youtu.be/yjY-iGef6Ts?si=BLVuvB57BDGKRRXM
Maamoul mad bil tamer: https://www.youtube.com/watch?v=wIlscqwoVyw

Hello lovelies. Hadia from Hajia’s Lebanese Cuisine here. Apple and walnut mamul. A perfect treat when you want something out of the box. To make the mamul dough, in a large bowl, combine together the oil, a ghee, powdered sugar, powdered milk, water, vanilla extract, orange blossom water, and whisk well to homogenize until you obtain a creamy texture. Add the fina, the very fine semolina we call it in Arabic and stir in the baking powder. Mix or whisk gently until everything is well combined together. Add the allpurpose flour in a gradual fashion. Gently mix everything together to end up with a malleable and pliable dough. Start with 2 and 1/2 cups of allpurpose flour. That might be enough. Yes, because some allpurpose flowers require more water than others due to the differences in protein content. You can notice that the dough is easy to work with and pliable. Cover with cling film and set aside for 1 hour. To make the apple filling, peel, core, and shred the apples. You’ll love these mamul. They’re a cross between mamul and an apple pie cookie. They are all about apples. If you love mamul and apples, you are in for a treat. And apple and cinnamon are a flavor combination that I love. And I bet you agree with me. The warming flavors of cinnamon perfectly complement the crisp tartness of apples. Add just a bit of lemon juice to the shredded apples. And finally, chop the walnuts. Preferably use light walnuts as they are usually milder in taste and have a subtle sweetness. Now, transfer the shredded apples to a skillet. Add the granulated sugar and cinnamon powder. You can add a pinch of nutmeg as well. Stir over medium heat for about 12 minutes, allowing the apples to cook and considerably dry out. And I think most apple types will work here in this recipe. You can change up the flavors a bit by combining sweet and tart apples. Now here when cooking the apple filling, make sure the liquid in the skillet has dried out before removing from heat. Add the chopped walnuts and stir well to homogenize. Our filling is ready and the dough is ready and it’s time to shape our apple mamul. Divide the dough into small bowls roughly the size of an apricot. Create a hole in the bowl using your finger and put a heap teaspoon of the apple filling in each bowl. Seal the hole patching the dough together and roll it into a bowl. Transfer the stuffed balls one at a time into a wooden mold pressing it lightly to level it up and gently tap the mold on a countertop converting it and the mamul will come out. Put the mamul on a baking sheet lined with parchment paper and repeat with the rest of the dough and filling. I’m so excited to share my apple mamul recipe with the world. And I think you’ll love the apple version of mamul. Now, crafting mamul shouldn’t be hard. They’re easy to make and will turn out perfect as long as you follow the instructions correctly. They’re perfect for fall gatherings or a comforting treat any time of the year. King mamul is a labor of love. On our blog, we have two classic popular recipes. One date mamul and another pistachio mamul that readers loved. I provide you with a link of both in the description box. Now it’s time to bake our mamul. Put the mamul sheet on the upper third rack simply because we need to keep the beautiful patterns of mamul. And beware the mamul bakes quickly and it needs just slight browning. Bake for about 13 minutes but keep a close eye on them to prevent them from burning due to the amount of heat at up. Remove from the oven. Leave them to cool down. and use a spatula or a pastry scraper to gently remove from the baking sheet. If eating immediately, generously dust with powdered sugar and serve. For freezing, do not dust with powdered sugar until you wish to serve them. Serve apple mamu with a cup of tea or coffee. The result of the mamul dough exceeded my expectations. They are adorable treats and are a cross between mamul and apple pie cookies and they’re a perfect thing when you want something out of the box. Ingredients are in the description box with a link to the printable recipe on the blog. Make sure to check out pistachio and date mamul on our website. Make this apple mamul and enjoy the sensory experience. I hope you enjoyed this episode. Give me a thumbs up and follow if you do. I would really appreciate your support. Make sure to check our website. We have loads of Lebanese, Middle Eastern, and Mediterranean recipes. Thank you so much for watching and see you in a coming video.