Fig and Pistachio Ma’amoul

A deliciously crisp semolina pastry encases a fig and pistachio filling

FOR THE FIG AND PISTACHIO FILLING

• 500g fresh figs, cut into 8ths
• 200g white granulated sugar
• 5 cardamom pods
• 2 cinnamon sticks
• 2 bay leaves
• 90g pistachio
• 1/8 tsp almond essence

METHOD

1. Make the jam: Place all the ingredients except the pistachio and almond essence in a medium size pot and bring to a boil, before reducing to a gentle simmer and cooking for 20 -30 minutes. The figs will go all jammy and the sugar would have dissolved and thickened at this time. It will be much thicker than a regular jam.
2. Let the Jam cool and puree: Once the jam has cooled, remove the aromatics and weigh out 150g of the jam. Use a stick blender to puree the jam. It turns into a beautiful pink colour.
3. Blitz the pistachios: Pulse the pistachios in a food processor until they are coarsely ground. Do not make this too fine.
4. Add in the ground pistachios and almond essence: Add the ground pistachios and almond essence to the figs.
5. Shape into balls: Shape the mixture into 15g balls and set aside to use later.

FOR THE SEMOLINA PASTRY

• 125g salted butter, melted
• 45ml milk, slightly warm
• 150g cake flour
• 20g cornflour
• 40g icing sugar
• 100g semolina
• pinch of baking powder (less than a quarter of a teaspoon)

METHOD

1. Combine all the dry ingredients: Mix all the ingredients except the milk and butter and whisk to combine.
2. Add in wet ingredients: Add in the melted butter and milk and mix to form a dough.
3. Let it rest: Let it rest in the fridge for an hour.
4. Preheat the oven: Preheat the oven to 180g celcius and line two baking sheets with baking paper.
5. Shape the ma’amoul: Divide the pastry into 30g balls and then flatten them to be about 8cm in diameter. Place the filling into the ball and pinch to enclose. Then add the ma’amoul into a mould and press out.
6. Bake: Bake for 20 -25 mintues, until golden brown. Let it cool, then dust with icing sugar.