Milk
550g of semolina flour (reserve 50g for the end)
200g of unsalted butter
1/2 cup of refined sugar
1 teaspoon of ground mahlab (Arab spice)
1 teaspoon of biological yeast powder
1 teaspoon of orange blossom water
2 tablespoons of milk
Filling
200g of tamarines, without seeds and pits
50g of chopped nuts
2 tablespoons of melted butter
2 tablespoons of refined sugar
1 teaspoon of ground mahlab (Arab spice) from the confectioner
Milk
550g of semolina flour (reserve 50g for the end)
200g of unsalted butter
1/2 cup of refined sugar
1 teaspoon of ground mahlab (Arab spice)
1 teaspoon of biological yeast powder
1 teaspoon of orange blossom water
2 tablespoons of milk
Filling
200g of tamarines, without seeds and pits
50g of chopped nuts
2 tablespoons of melted butter
2 tablespoons of refined sugar
1 teaspoon of ground mahlab (Arab spice) from the confectioner
In a bowl (preferably not aluminum to prevent the dough from turning dark), combine all the ingredients for the dough, except the milk, and mix
Finally, add the milk and continue kneading until it becomes homogeneous
Leave to rest in the refrigerator for at least 15 minutes
Then, form small balls with the dough and try to open them with your index finger
Next, apply the filling (make sure all the ingredients are well mixed) and close
Gently roll them in the remaining semolina flour (50g) and place, one by one, in a wooden mold specifically for sweets
Firmly press down and then tap to release them
Place in a baking dish and bake in a preheated oven at 300°C for 10 minutes or until golden brown
Remove from the oven and sprinkle with confectioner's sugar
