Galette Des Rois

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I’m a bit late to post this Galette Des Rois recipe since it is made on January 6 of each year to celebrate Epiphany. Since a lot of you saw my Instagram story sharing my version, I decided to post it anyway because it’s an incredibly delicious pastry to serve anytime.

I always say that nothing is too hard to make from scratch – and I definitely get teased about that – but this recipe is really easy. All you have to do is create an almond based frangipane filling and then spread it between two store-bought puff pastry sheets that you can cut into a circular or square shape. You can even skip the fancy scoring on top and opt for a simple crosshatch pattern. The scoring is important though to ensure that the puff rises evenly.

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A lot of recipes out there only use almond cream for the filling, but frangipane is traditionally used in most bakeries, which is basically pastry cream and almond cream mixed together with some add-ons like orange zest and rum. I prefer a frangipane filling because it is more creamy, rich, and addictive.

Have you made a Galette des Rois this year? Let me know in the comments below! And don’t forget to add a trinket or a whole almond in the filling – whoever gets it gets to be the queen or king of the day!
Yields one 8″ galette (20cm)

Crust
450g puff pastry (homemade or store-bought) cut into 8″ circles.
Note: If making a 9″ galette, you will need two store-bought puff pastry packages.

Pastry Cream
100ml milk
25g granulated sugar
1 egg yolk
4g cornstarch
10g unsalted butter, cubed at room temperature
1 tsp vanilla extract

Almond Cream (you will only use half this quantity later)
75g unsalted butter, room temperature
80g granulated sugar
1 medium egg
80g ground almonds
6g cornstarch
15ml rum
Orange zest (half a medium orange)

Egg Wash
1 egg yolk
Splash of water

Pastry Cream
1. In a small saucepan, combine the milk with half the sugar and put on medium heat to slowly bring it up to a simmer.
2. In a separate bowl, whisk together the egg yolk, the rest of the sugar and cornstarch. When the milk is hot (don’t let it boil), very slowly pour it over the egg mixture while whisking constantly and fast to prevent the yolk from curdling.
3. Working quickly, strain the milk-egg mixture through a fine-mesh sieve back into the saucepan and cook on medium heat whisking continuously.
4. Cook the pastry cream for 2 minutes until it thickens then remove from the heat, and add the butter cubes one at a time, whisking until fully incorporated, then the vanilla extract.
5. Transfer the pastry cream to a small bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Put aside or store in the fridge if making this a day in advance.

Almond Cream
In a small bowl, cream together the softened butter with the sugar (or use a stand mixer). Mix in consecutively the egg, almond flour, cornstarch and finally the rum.

Assembly
1. Preheat oven to 400°F (200°C) and place a half sheet pan in the oven.
2. Gently roll out the puff pastry to a 3mm-thick rectangle. Using an 8″ cake pan or a lid, cut two rounds of puff pastry with a sharp knife (the top should ideally be about 1cm bigger than the bottom). Pierce with a fork to let steam escape during baking and place them side by side on a lined baking sheet. Refrigerate until very cold or freeze for a few minutes.
3. To make the frangipane, mix the pastry cream with half of the almond cream (or all of it if making a larger galette) then set aside. Refrigerate the rest of the almond cream for other preparations.
4. Remove the dough from the refrigerator, place the bottom dough on the center of the lined baking sheet and pipe the frangipane cream in a spiral shape leaving a 1″ (3cm) edge. Place a nut, bean, or trinket on the edge of the filling.
5. Brush water around the exposed perimeter of the dough, making sure not to touch the edges as this will prevent it from puffing up, then place the second larger circle on top of the cream and press down to seal the edges very well, leaving finger marks.
6. Flip the galette so that the top becomes the bottom (optional for a smoother top) and decorate the side of the galette by making an inward mark with the back of a knife blade. Brush the first layer of egg wash and refrigerate again for at least an hour.
7. Take out the galette, brush a second layer of egg wash and draw a pattern with the tip of a sharp knife. Note: this step is important to ensure that the dough rises evenly; do not cut the puff pastry or it will crack after baking. Poke small holes in the decoration lines in the center and sides.
8. Bake at 400°F (200°C) for 15 minutes then at 350°F (200°C) for 35-40 minutes, until the galette becomes a deep golden brown color. Serve warm at room temperature.

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Olive Oil Cake with Persimmons

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For my birthday last year, my friend and I went to our favorite Italian restaurant in Brooklyn called Lillia. It was 11pm at night, we had ordered two Americanos and a slice of olive oil cake served with whipped cream and fresh persimmons. I still remember the taste of that wonderful cake because not only was it a fond memory, but I was also intrigued by the simplicity of the dessert. It wasn’t fancy at all and tasted like a homemade cake my mom would do – except it had an unexpected hint of olive oil and my favorite fall fruit of all time. I’ve made a couple versions of olive oil cakes since but none of them come close to this fantastic recipe.

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Recipe adapted from Bon Appetit
Makes one 9″ (23cm) cake

300ml (1¼ cup + 2 Tablespoons) extra-virgin olive oil, plus more for pan
250g (1 cup +2 Tablespoons) granulated sugar; plus more for pan and finishing touch
240g (2 cups) cake flour*
28g (⅓ cup) almond flour or fine-grind cornmeal (I used almond flour)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
60ml (¼ cup) amaretto, Grand Marnier, or other liqueur
1 tablespoon finely grated lemon zest
60ml (¼ cup) fresh lemon juice
1 teaspoon vanilla extract
4 small eggs, at room temperature

*Substitute cake flour by sifting together three times 238g (1+3/4 cups) all-purpose flour and 24g (1/4 cup) cornstarch.

Preheat oven to 400°F (204°C). Drizzle bottom and sides of pan with detachable bottom with oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil. Generously sprinkle pan with sugar and tilt to coat in an even layer; tap out excess (do not skip this step!). Whisk cake flour, almond flour, baking powder, baking soda, and salt in a medium bowl to combine and eliminate any lumps. Stir together liquor, lemon juice, and vanilla in a small bowl.

Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, lemon zest, and 1 cup plus 2 Tbsp. sugar in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer. With mixer still on high speed, gradually stream in 1¼ cups oil and beat until incorporated and mixture is even thicker. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with amaretto mixture in 2 additions, beginning and ending with dry ingredients. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl. Gently scrape batter into prepared pan, smooth top, and sprinkle with more sugar.

Place cake in oven and immediately reduce oven temperature to 350°F (176°C). Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.

Run a thin knife around edges of cake and remove ring from pan. Slide cake onto rack and let cool completely. For the best flavor and texture, wrap cake in plastic and let sit at room temperature at least a day before serving.

Cherry Pie spiced with Mahleb

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Baking pie from scratch will test your patience. The pie dough is refrigerated overnight, the cherries are halved, pitted and macerated with sugar, the assembled pie is chilled in the fridge then baked for over an hour for an ultra flaky and fantastically browned finished. And finally – just when you thought that you were going to serve it – you will have to let it sit on the counter for a few hours to set the cherry filling completely. I’m not scaring you away, the process is not as challenging as an elaborate pastry project, but it does require prepping ingredients in advance so it’s a good idea to read this recipe carefully before getting started!

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I used sweet dark cherries for this recipe and a hint of mahleb powder which is completely optional but I was looking for something unique to complement the cherry flavor. Other options include a splash of rum, lemon zest, a hint of cinnamon etc. Don’t be afraid to experiment with flavors!

Pie Dough: Recipe from Serious Eats
350g (2½ cups) all-purpose flour, cold
25g (2 Tbsp) granulated sugar
5g (1 tsp) kosher salt
280 grams (2½ sticks) unsalted butter, cut into 1/4-inch cubes
85ml (6 Tbsp) ice cold water

1. Make ice water by combining enough water with ice and have it ready.
2. Cut the butter sticks into cubes and chill if needed.
3. Combine flour, sugar and salt in the bowl of a food processor and pulse to combine (I usually put it in the fridge at this point to turn it cold).
4. Spread the butter cubes over the flour surface and pulse until the butter is the size of a large pea. Trickle ice water through the tube a tablespoon at a time while pulsing to evenly distribute the water in the mixture until the dough just starts to collect in clumps up the sides of the bowl (the dough will look sandy at this point but holds together when squeezed in the palm of your hands).
5. Tip the dough in a large bowl and get rid of any gooey clumps that usually collect around the blade. Take half of the mixture and wrap in plastic wrap then using a roll pin, roll the plastic packet into a circle about 6″-8″ wide, making sure to roll it very tightly especially around the edges. Repeat with the other half.
6. Chill overnight (8 hours or up to 3 days) or the freezer until later use.

Filling:
925g pitted cherries
100g granulated sugar
2 tsp lemon juice

1 vanilla bean, scrapped
1 tsp lemon zest
2 Tbsp cornstarch flour
1 Tbsp ground mahleb
2 Tbsp granulated sugar
Pinch of salt

Cubes of butter (Roughly ¼ in. or ½ cm)
Egg wash (beat 1 small egg with 1 tsp water and a pinch of salt)
Turbinado sugar for sprinkling

1. Mix the pitted cherries with the granulated sugar and lemon juice in a medium bowl. Cover and let sit overnight in the fridge.
2. The next day, drain the cherries from their juices and set aside. In a small bowl, mix the vanilla bean, lemon zest, cornstarch, ground mahleb, sugar and salt making sure that the vanilla bean paste is evenly distributed. Sprinkle mixture over the strained cherries and toss to combine.
3. Roll out the first disk on a lightly floured surface into a 14″ (35 cm) round for a 9″ (23 cm) pie pan. Wrap dough lightly around a rolling pin and transfer to the pie pan. Gently press dough into the bottom and sides of the pan. Trim the dough to allow a 1″ (2.5 cm) overhang. Pour the cherry filling into the pastry shell. Roll out the second pie crust to top the filling and create small slits to allow venting or create a decorative lattice top.
4. Brush the pie crust with the egg wash, dot with small cubes of butter through the lattice crust, sprinkle generously with turbinado sugar. Refrigerate the pie for at least 30 minutes.
5. Meanwhile, preheat the oven to 375ºF (190ºC) and place a large baking sheet in the middle rack. Place the pie on the baking sheet and bake for 80-90 minutes until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool completely at least a couple of hours on a wire rack before serving.

Tarte Aux Fraises

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My all time favorite classic french dessert made with a buttery, crumbly pâte sucrée then topped with a silky rich vanilla crème pâtissière and delicious strawberries!

Pâte Sucrée (recipe from Hint of Vanilla)
150g unsalted butter, room temperature
112g icing sugar
1g salt
50g eggs whisked (roughly 1 medium egg)
250g all-purpose flour
20g cornstarch

1. In a bowl of a stand mixer fitted with the paddle attachment, cream the butter for a few minutes until light and fluffy. Add the icing sugar and cream together. Scrape down the sides and bottom of the bowl then add the salt and egg. Mix until combined.
2. In a medium bowl, sift the flour and cornstarch. Slowly add to the butter mixture while paddle is turning until just incorporated.
3. Remove from the mixer, shape into a large flat circle, wrap in plastic wrap, and refrigerate for at least 2 hours (preferably overnight).
4. Take out the disk of dough and let it warm up slightly so it is easier to roll out. Lightly dust a work surface with flour (I like rolling it out on a large sheet of parchment paper for easier transfer). Using a rolling pin, roll out the dough to about 3mm and line your 9″/23cm tart tin, then cut the overhanging dough around the edges (If the dough is too soft to work with, pop it in the fridge to harden). Using a fork, prick the surface of the dough to prevent the surface from rising while baking and refrigerate it again until firm.
5. Preheat the oven to 350°F (180°C). Crumple up a piece of parchment paper and then smooth it back out again. Place it in your tart tin and fill it with rice or pie weights. Make sure to press it into the corners of the tart.
6. Blind bake the tart shell for 15 minutes, then remove from the oven, remove the weighed parchment, and bake for another 10 minutes until the pastry is an even golden color. Remove from the oven and let cool completely.

Crème Pâtissière
250ml milk
25g granulated sugar
25 granulated sugar
3 egg yolks
1/2 vanilla bean scraped and pod saved
17g corn starch
20g butter, cubed at room temperature

1. In a medium saucepan, combine the milk with the scraped vanilla bean seeds and the pod. At this point, you can cover and refrigerate the mixture overnight to intensify the vanilla flavor or proceed to the next step.
2. Whisk in half of the granulated sugar in the saucepan and put on a stovetop on medium heat to slowly bring it up to barely a simmer.
3. In a separate bowl, whisk together the egg yolks, sugar and corn starch. When the milk is hot (don’t let it boil), very slowly pour it over the egg mixture while whisking constantly and fast to prevent the yolks from curdling.
4. Working quickly, strain the milk-egg mixture through a fine mesh sieve back into the saucepan and cook on medium heat whisking continuously.
5. Cook the pastry cream for 2 minutes until it thickens then remove from the heat, and add the butter one at a time, whisking until fully incorporated.
6. Transfer the pastry cream to a glass container and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Store in the fridge to cool completely.

Assembly:
Take out the cooled pastry cream and give a quick stir to make it homogeneous and spreadable. Spread it on the pâte sucrée and top it off with thinly sliced strawberries or any summer fruit of your choice!

Bey To Bay: Toscakaka Cake

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It took me awhile to write this post. I don’t even know how to start describing my obsession with this incredibly delicious Swedish cake. It’s the type of cake that you want to bake over and over again, show off at gatherings, and eat at least two slices with a cup of coffee. It’s simply a wonderful recipe that you want to keep all to yourself and not share with anyone else.

But it would be selfish of me to find a cake recipe that brings so much joy and not share it on the blog (I didn’t develop the recipe after all!). I came across this Toscakaka cake several years ago here and I’ve been making it ever since. The contrast of the crunchy caramel almond layer with the thick buttery soft cake layer that instantly melts in your mouth is completely addictive. It’s a really big hit among my friends and family – so when my talented and coffee-obsessed best friend Jeremy came up with the idea to try a coffee and cake pairing post, this seemed like the perfect opportunity to combine our creativity.

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For the pairing, we wanted something light but lively to complement the buttery depth of the toscakaka. Jeremy’s work frequently takes him to the Hudson Valley, so he picked up a bag of Honduras Pacavita Reserve at The Pantry in Cold Spring, a small-batch shop that only recently started roasting but releases some of the best coffees around. Central American varietals are known for their balanced flavor profiles, and a light to medium roast unlocks all sorts of wild flavors that are also smooth and not overwhelming—just what we wanted.

Pourover is Jeremy’s method of choice for delicate coffees like this. His standard setup is a classic Chemex with a Stagg kettle by Fellow Products, brewing at 200 degrees. The paper filter smoothes out the edge and grittiness, bringing out all those subtle complexities of the coffee. The profile of the Pacavita couldn’t have blended more beautifully with the toscakaka. The herbal-lemon note sponged right into the cake’s moist body, layering on an entirely new effect, while the mild cocoa note married the crunchy almond topping seamlessly.

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Note: This is our first collaboration in our “Bey to Bay” series. More on that in our second post! Stay tuned 🙂

Recipe from Poires au Chocolat, paired with Organic Reserva Pacavita coffee from The Pantry

Cake:
70ml milk
1 tsp lemon juice

75g unsalted butter
3 large eggs, room temperature
150g caster sugar
1 tsp vanilla extract
150g all-purpose flour
1 tsp baking powder
1/8 tsp fine sea salt

Almond Topping:
150g flaked almonds
125g unsalted butter
125g packed light brown sugar
50ml whole milk
1/2 tsp sea salt
1/2 tsp espresso powder (optional, could replace with vanilla extract)*

1. Preheat oven to 320°F (160°C). Grease a deep 9″ round cake tin with a removable bottom with melted butter and line the bottom with parchment paper.
2. Toast the almond flakes on a baking sheet for 5-7 minutes until they’re a light golden brown, then set aside.
3. Melt the butter for the cake in a medium saucepan then pour into a bowl and leave to cool (keep the pan to use later). Stir the lemon juice into the milk and leave to sit (or use 75ml buttermilk).
4. Whip the eggs, sugar and vanilla together in a stand mixer on high for 4 minutes (be careful not over-whip) until the mixture is light in color and thick (when you remove the whisk, the trail should stay visible for at least 5 seconds).
5. Sift the flour, baking powder and salt together in a bowl. Add 1/3 of the flour mixture to the egg bowl then gently fold in with a big metal spoon or large spatula. Drizzle half of the milk over the top and fold in. Repeat with the next 1/3 of flour, the rest of the milk, then the rest of the flour. Finally drizzle half of the melted butter over the top, fold in, then repeat with the remaining butter. Be very gentle but thorough, scraping the bottom – it’s easy to get little pockets of flour but you need to conserve as much volume as you can. Carefully transfer to the tin by scraping it gently out from as little height as possible.
6. Bake for 25-30 minutes until set and golden. A toothpick should be able to be removed cleanly.
7. While it bakes, make the almond topping: Place the butter, sugar, milk, salt and espresso powder into the saucepan and stir as the butter melts. Keep heating for a few minutes – it should bubble and thicken slightly. Stir in the almonds and set aside. When the cake is ready, turn the oven up to 390°F (200°C), remove the cake to a rack and spoon the glaze over the top. Spread the almonds out into an even layer. Place back into the oven and bake for 8-10 minutes until the glaze is darkened and bubbling. Cool for a five minutes then slide a knife around the edge of the tin to loosen the sides and remove the cake to a rack.

It keeps well in an airtight container for two to three days.

Rhubarb Financier Tart with Rose Water

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This is what I consider a perfect spring time treat. The combination of the tart rhubarb, hint of rose, and lightly sweetened almond cake got me hooked the first time making this wonderful financier cake last spring. So when I first spotted rhubarb at the farmer’s market a few weeks ago, I immediately bought a pound to bake this again since I never got around posting the recipe last year.

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I absolutely love the bright colors of the rhubarb stalks that add a wonderful gradient of colors on the cake ranging from crimson red, pink, to light green. Serve the tart anytime of the day, as a breakfast treat, afternoon snack, or a light dessert with vanilla whipped cream.

Recipe adapted from Hint of Vanilla

Roasted Rhubarb
450g rhubarb, split lengthwise
20g granulated sugar

Financier Batter
250g unsalted butter
120g almond flour
120g all-purpose flour
280g icing sugar
288g egg whites
2 tsp rose water
Extra sugar for sprinkling before baking
Icing sugar for finishing

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper (one for roasting the rhubarb and another for the cake). Spray a 9-inch tart ring with non-stick spray.

Trim the rhubarb ends and cut into strips. Place on one of the baking sheets sprinkle the granulated sugar over. Roast the rhubarb until it is tender, but still has a bite and some structure to it – about 15 minutes. Remove from the oven and let cool completely.

For the financier, lower the oven temperature to 325°F (165°C).

To start, place the butter in a heavy-bottomed saucepan over medium heat. Let the butter cook until the liquid becomes a light brown color and the milk solids on the bottom of the pan are a dark brown. Remove from the heat and pour the brown butter in a clean bowl to cool slightly. This should yield about 206 g of brown butter. If you have more than that, reserve the excess for other uses.

Meanwhile, sift the almond flour, all-purpose flour, and icing sugar into the bowl of a stand mixer. Add the egg whites and rose water, then beat with paddle attachment just until everything is incorporated. Scrape the bottom and sides of the bowl to make sure there are no pockets of dry ingredients. Once the brown butter is no longer hot (warm is okay), slowly pour it into the almond and egg white mixture with the mixer on low speed.

Pour the financier batter into the tart ring. Arrange the rhubarb on the financier trimming the ends to fit the tart ring. Sprinkle the vanilla sugar over top the rhubarb. Bake until the batter is golden brown underneath the rhubarb and a toothpick inserted into the middle comes out with a few crumbs sticking to it – about 1 hour and 10 minutes. Remove from the oven and let cool completely.

To finish, dust the tart with sifted icing sugar and serve.

Ma’amoul Mad bil Tamer

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Ma’amoul mad literally means ma’amoul spread in Arabic. It’s a slightly tweaked version of the regular semolina date cookies I posted in January, where the date filling is spread between two pieces of dough and cut into squares or diamonds before baking. I changed the ratio of the fine to coarse semolina for the dough to hold its shape when sliced. You’ll also notice that I used clarified butter called samneh in Arabic instead of regular unsalted butter for a couple of reasons that I listed below.

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Unlike most types of oils and fats that are composed of 100% fat, butter is an emulsion of roughly 80% butterfat, 15% water and 5% milk proteins. Butter has a low smoking point when melted because the proteins burn quickly, and it’s also prone to turn rancid fast from the high water content (Source: Serious Eats). When butter is clarified (i.e. milk proteins removed and water evaporated to get pure butterfat) the resulting samneh has a high smoking point and a longer shelf life. That’s why it’s so commonly used in Arabic sweets.

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This version of ma’amoul is way faster and easier to make than the individual ones, and it tastes just as good with a crumbly semolina crust filled with melt-in-your-mouth date paste spiced with mahleb and scented with orange blossom and rose water. It goes without saying that the higher the quality the dates the better the end result.

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Clarified butter – Instructions from Serious Eats
You can clarify any quantity of butter for future use. For this recipe, I used 300g of unsalted butter (roughly 2.5 sticks). Store any leftovers in the fridge.

Cut the butter into pieces and melt in a heavy-duty saucepan over medium-high heat and bring to a boil (the milk protein will foam the surface). Once boiling, turn the heat to medium and let the butter simmer for roughly 10 minutes: first, the white foamy surface will break apart then the milk proteins will sink to the bottom and the boiling will begin to slowly cease.

Once the butter stops boiling, remove from the heat and pour through a cheesecloth-lined strainer or a coffee filter into a heatproof container to remove the browned milk solids. Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep for at least 6 months in the refrigerator.

Date Filling
600g high quality soft medjool dates, pitted, peeled and white interior skin removed
1 tsp rose water
1 tsp orange blossom water
½ tsp ground mahleb
50g (2 Tbsp) clarified butter samneh, room temperature

Semolina Dough
340g (2 cups) coarse semolina flour (Smeed)
160g (1 cup) fine semolina flour (Farkha)
30g (2 Tbsp) granulated sugar
½ tsp instant dry yeast
½ tsp ground mahleb
210g (1 cup) clarified butter samneh, room temperature
2 Tbsp rose water
2 Tbsp orange blossom water (1/4 cup and 1 tablespoon)
Icing sugar (optional)

Make the date filling:
Mix the cleaned dates, rose water, orange blossom water, ground mahleb and clarified butter with your hands until a homogeneous paste is formed. Cover date paste with plastic wrap and set aside until later use.

Make the semolina dough:
In a large bowl mix the coarse semolina and fine semolina, sugar, yeast, and ground mahleb. Add the clarified butter and rub mixture together with the palm of your hands until the mixture is grainy and the butter is fully absorbed in the flour (about 5 minutes). Cover in plastic wrap and let it sit on the kitchen counter overnight or at least 2 hours.

After resting the dough, add the rose and orange blossom water, mix again and cover with plastic wrap leaving it to rest for another hour.

Preheat oven to 360°F (180°C). Brush a 9″x13″ rectangular baking pan or glass pyrex dish with clarified butter. Divide the semolina dough in half and cover the other half to prevent it from drying out. Roll out the first dough to roughly 9″x13″ inch and transfer to the baking dish (I find it easier to roll it between two sheets of wax paper). Use a bench scraper to smooth the dough and make sure that it’s evenly leveled. Repeat the same process with the date paste and the second half of the semolina dough.

Using a sharp knife, carefully slice the unbaked ma’amoul into 1.5″ vertical strips, making sure to slice all the way to the bottom of the baking dish. Then, slice diagonally in a crossways pattern, to create diamond shapes (alternatively, cut crosswise to make rectangles). Bake for 35 minutes, or until the top is golden and the edges are a light brown.

Take out the pan from the oven and let cool completely (preferably overnight). Dust the pieces of ma’amoul with icing sugar only before serving. Store in an air tight container up to a month or freeze up to 3 months.