FIG, DATE & WALNUT MA’AMOUL

Recipes Julie Clark / Photography Amber-Jayne Bain

	500g plain flour
	200g semolina
	1 teaspoon ground cardamom
	1 teaspoon ground allspice
	350g butter, chilled, diced
	3 tablespoons orange-flower water
	9 tablespoons milk
	300g chopped dried figs
	200g pitted fresh dates
	1 teaspoon ground cinnamon
	200g walnuts, lightly toasted, chopped

1.	To make the pastry, sift the flour and mix with the semolina, cardamom and allspice.
2.	Put into a food processor, add the butter and pulse until crumb-like.
3.	Add the orange- flower water and milk and mix to make a soft dough. Rest for 10 minutes.
4.	Put the figs, dates and cinnamon into a stainless- steel pot with ¾ cup water.
5.	Simmer gently until the water is absorbed.
6.	Allow to cool completely then add the walnuts.
7.	Roll the pastry into a log and divide into 24 equal pieces.
8.	Press each piece out in the palm of your hand and put in a teaspoon of the filling.
9.	Close the pastry around it flattening the bottom, then put onto a lined baking tray.
10.	Bake at 160°C fan for 15 minutes, rotating the baking sheet halfway through, until they have a faint golden hue.
11.	Do not overcook or they will be hard.