The best delicious Ma'amool B'jowz – Sweet Walnut Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ma'amool B'jowz – Sweet Walnut Cakes recipe today!
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Stephen Ceideburg
750 g Semolina
1 c Sugar
500 g Butter
500 g Walnuts
1/2 c Sugar
1/4 c Cold water
1/2 ts Rosewater
Mix thoroughly in a large bowl 750 g semolina and 1 cup sugar. Melt 500 g
butter until bubbling, then blend it into the semolina-sugar mixture. Knead
well then set aside for at least one hour or up to 24.
Knead the mixture again then pour in enough boiling water to make a soft,
pliable dough (wear rubber gloves so you can handle the hot mixture).
Crush 500 g walnut pieces finely (this can be done in a food processor) and
add to 1/2 a cup of sugar. Mix 1/4 of a cup of cold water with half a
teaspoon of rosewater (any Lebanese or Asian food store) and mix the liquid
into the walnut-sugar mix- ture.
Mould the pastry into balls about 5 cm in diameter. Make a cavity in the
centre of each ball with your finger and fill with walnut mixture. Close
the pastry over the top of the filling and flatten the stuffed pastry ball
a little between your hands. Make a design on top with the tines of a fork
Place these cakes on an ungreased baking tray and cook at 230 C until
lightly browned, approximately 20 minutes. Store in an airtight container
and sift icing sugar generously over the top of each layer of cakes.
Yields
6 Servings
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