Walnut Maamoul: A Home-Style Recipe
Cookies & baking · Makes 20 cookies · Published October 22, 2026
Walnut-filled maamoul pairs a tender shell with a lightly sweet nut center. Fine chopping, rather than blending, keeps the filling from becoming greasy.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 2 cups fine semolina
- 1 cup flour
- 200 g soft butter
- 1/4 cup powdered sugar
- 1/4–1/2 cup milk
- 1 tsp rosewater
- 180 g finely chopped walnuts
- 3 tbsp sugar
- 1/2 tsp cinnamon
- 1 tbsp water
Method
- Rub butter into semolina and flour, stir in powdered sugar and rest covered 2 hours. Mix walnuts, sugar, cinnamon and water.
- Add rosewater and enough milk to the rested dough to make a pliable shell. Divide dough into 20 portions.
- Heat oven to 350°F. Flatten each portion, add a teaspoon of filling, seal completely and mold gently. Arrange on a lined tray.
- Bake 18–23 minutes until bottoms are lightly golden. Cool fully, then dust lightly with powdered sugar if desired.
A better result
Overfilling makes the seams split. Keep the walnut mixture enclosed and avoid a thin spot on the base.
Serve it together
These cookies complement date maamoul and nuts. Choose a prepared assortment for gifting instead of making several fillings.
Prefer it ready to serve?
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