Rose Water and Date Ma'amoul

This take on a traditional Arabic recipe enjoys the fragrant aromas of rose water
Rose Water and Date Ma'amoul
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Rose Water and Date Ma'amoul
April 29, 2019
Preparation Time 30 minutes
Cooking Time 15 minutes
Serves Makes 16

PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


175g fine semolina
20g cake flour
20g spinneysFOOD Extra Fine Caster Sugar
90g salted butter, cubed
1 tbsp rose water
2 tbsp water

For the filling

200g walnuts
60g spinneysFOOD Medjool Dates, roughly chopped
15g spinneysFOOD Extra Fine Caster Sugar
10g spinneysFOOD Honey
½ tsp spinneysFOOD Fine Cinnamon
½ tbsp rose water


  • 1

    Preheat the oven to 180°C, gas mark 4

  • 2

    Line a standard baking sheet with baking paper and set aside

  • 3

    Mix the dry ingredients together then rub in the butter until the mixture resembles fine breadcrumbs. Add the rose water and water, and knead until the dough comes together. Wrap the dough and allow it to rest for 30 minutes

  • 4

    To make the filling, place the walnuts, dates and rest of the ingredients in the bowl of a food processor and pulse until the mixture comes together but is still rough – you may need to add a little more water depending on how dry your dates are

  • 5

    Roll tablespoons of the dough into balls then do the same with the filling using ½ tbsp measurements

  • 6

    To shape them, place the dough ball in the palm of your hand and flatten it into a disc. Place the filling ball in the centre of the disc and wrap the dough around it, making sure the filling is completely surrounded. Set aside, covered, while you complete the rest

  • 7

    Using a ma’amoul or mooncake mould (see Top Tip), press the filled balls into the moulds. Arrange them on the prepared baking sheet and bake for 15 minutes – they should be golden brown