Ma’amoul with Hershey’s Chocolate

Date Filling

Mix dates, oil, sesame seeds, and cinnamon or cardamom to a paste.

Shape into small balls the size of hazelnuts.

Nuts Filling

Mix walnuts or pistachios with sugar and rose water.

Ma’amoul

Place butter and milk in a saucepan over medium heat, bring to a boil.

Mix flour, semolina and sugar in a large bowl.

Pour hot milk mixture over flour mixture, stirring with a wooden spoon until cool.

Add orange blossom water and rub with your fingertips until fully incorporated.

Cover with kitchen towel and let set for at least 3 hours (or preferably overnight).

Preheat oven to 180°C (350°F).

Knead dough by hand for 5 minutes until soft and pliable.

Shape dough into walnut-size balls. Press thumb into balls to make cups.

Fill cups with dates or a generous teaspoon of nut filling.

Mold dough over filling, pressing seams to seal.

Shape into discs, press into decorated molds (see photo above), tapping them out onto a work surface.

Arrange on a baking sheet, Bake on middle rack of oven for 25 minutes, or until golden.

Cool completely.

Place Hershey’s dark chocolate chips in a double boiler till it melt, set aside and let cool.

Dip Ma’moul in melted chocolate, set on a rack with parchment paper underneath.

Sprinkle with powdered sugar (if desired), arrange on a serving plate.