Menena Maamoul - Stuffed Tartlets
- 3 1/3 Cups flour
- 2 Tbls. Sugar
- 8 oz. Unsalted butter
- 1 Tbls. Rose or orange blossom water
- 1 Tbls. Milk or as required
- Confectioners' sugar
- 1 1/2 Cups walnuts or pistachios finely chopped
- 4-6 Tbls. Sugar
- 1 tsp. Cinnamon if only using walnuts
- 2 Tbls. Rose or orange blossom water
For the dough, mix flour and sugar and rub in butter.
Add flower water of choice and just enough milk to bind dough into a soft malleable ball.
For nut filling, mix all the ingredients together. Take walnut sized lumps of dough. Make a hole in the center with your thumb and enlarge it by pinching sides as if shaping into a little pot, turning and pressing against your palm.
Walls should be quite thin. Fill hole with filling to 3/4 full and bring dough over the opening to close into a ball.
Flatten filled balls slightly and arrange on a baking sheet, smooths ide on top. Make a design by pinching all over the top with a dented pincer or by pricking with a fork.
Bake in preheated 325°F (160°C) oven for 20-30 minutes. Do not let them brown!
Pastries will be very soft and still pale but they will firm up when they cool. Sprinkle with confectioners' sugar.