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Easter Walnut Cakes [Maamoul Bel Jowz]:
Submitted by: Aunty Rosa | Date Added: 3 Jul 2010
Listed in: Lebanese Desserts

. . . . .
yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 1 ½ lb (750g) semolina
• 1 cup sugar
• 1 lb (500g) butter
• boiling water

• 1 lb (500g) fresh walnut pieces
• ½ cup sugar
• ½ teaspoon rosewater
• ¼ cup cold water

• 2 cups icing sugar

• Place the semolina and sugar in a large bowl and mix together thoroughly.
• Melt the butter and bring it to the boil, then gradually blend it into the semolina and sugar mixture.
• Knead well, and then set aside in an airtight container for at least one hour or up to 24 hours.
• Knead the mixture again, pouring in enough boiling water to make a soft pliable dough.

• Crush the walnuts into very small pieces and mix in the sugar.
• Add the rosewater to the cold water and mix into the walnut and sugar mixture.

To assemble:
• Mould the pastry into small balls about 2 in (5cm) in diameter.
• Hollow out the centre of each ball with your index finger by pressing around the inside of the ball to make a shell about ¼ in (7mm) thick.
• Fill the hollow shell with the filling mixture and close the top of the shell by pressing the dough together.
• Flatten the shell into a pie shape by pressing lightly between the palms of hands.
• Make a design on top with the side and prongs of a fork.
• Place the cakes on a baking tray and cook in a very hot oven, 450oF (230oC) until lightly browned – approx 20 minutes.

• Sprinkle sifted icing sugar generously over the top of the cakes. Store in airtight containers. 
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)