Ma’aroud (date roll) is a family member of the Ma’amoul— they are both dough and date combos. However, the ma’amoul is made as individual circle cookies, while the ma’aroud is a roll that is stuffed with dates and cut into cookies. My father inherited this recipe from his mother (who is currently 92 year old and still bakes them). He makes 8 rolls at a time and keeps the cookies in the refrigerator. They can also be stored in a sealed box in a room temperature up to two weeks. Use parve margarine to make parve cookies.
Ma’aroud (date rolls)
Servings
50 Servings
Ingredients
- 4½ cups white four
- 2 cups semolina flour
- 1 teaspoon baking powder
- 4 tablespoon sugar
- 200 gr soft vegan butter
- 1 cup canola oil
- 1½ cups lukewarm water
- 1 teaspoon rose water
- 1 kg soft dates pitted, or ground dates that are sold as a paste with no sugar added. (Soak dates for 30 minutes if they are too hard to use)
- 1 tablespoon canola oil
- ½ cup concord wine
- 2 teaspoon cinnamon
- Powdered sugar for decoration
Instructions
- Mix the dry ingredients. Add the margarine, oil, water, and rose water and use your hands to make a dough (you can use a mixer or a food processor as well). Add water as needed.
- If you use fresh dates and they are on the dry side, soak them with some hot water for 30 minutes, then drain them. Cut into small pieces and add the oil (no oil is needed if you use the paste). Mix the dates with concord wine and cinnamon. If the dates are still tough, microwave until soft.
- Divide the dough into 8 balls, roll each ball to a ½ cm thick rectangle. Spread the dates mixture over the dough and fold to make a roll. Place on a baking sheet and slice, about 2 cm thick.
- Bake at 350° F for 35 minutes until top is golden. Let cool, then separate the slices and spread powdered sugar for decoration.
FYI: 200 gr soft vegan butter = 1 cup replacing it with oil = 3/4 cup oil and then also you have 1 cup of Canola oil.