Dulce de Leche Maamoul

Name: Dulce de Leche Maamoul
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (280 g) fine semolina; ¼ cup (30 g) all-purpose flour; 1 cup (240 g) unsalted butter, at room temperature; ½ cup (100 g) granulated sugar; 3 tablespoons (45 ml) whole milk; 2 tablespoons (30 ml) orange blossom water; ½ teaspoon (3 g) fine sea salt; ¾ cup (200 g) dulce de leche

From the MyKitchenBank Kitchen

Crisp, crumbly Middle Eastern butter cookies filled with sweet dulce de leche, infused with aromatic orange blossom water. This fusion brings together the delicate buttery texture of traditional maamoul with the rich caramel notes of Argentine dulce de leche. Perfect with coffee or tea, these hand-formed cookies are as beautiful as they are delicious.

Prep: 25 min
Cook: 18 min
Wait: 45 min
Total: 1 hr 28 min
Makes: 24 cookies

Save to My Kitchen Jump to recipe

Steps

Before you start

Soften unsalted butter to room temperature (about 70°F/21°C) if it's cold, at least 1 hour ahead
Line 2 large baking sheets with parchment paper
Have your dulce de leche at room temperature and ready to use
Read through the full recipe to understand the timing, especially the 10-minute dough rest before shaping

1
Mix Dry Ingredients
- In a medium bowl, whisk together the fine semolina, all-purpose flour, granulated sugar, and fine sea salt until well combined with no lumps remaining.
- Set aside.
+ Show details− Hide details
Ready when: Dry ingredients are evenly mixed with no visible lumps
2
Cream Butter and Mix Liquids
- In another medium bowl, beat the softened unsalted butter until light and creamy, about 1 to 2 minutes.
- Add the whole milk and orange blossom water, then beat until fully combined and smooth, about 1 minute more.
- The mixture should look pale and fluffy.
+ Show details− Hide details
Ready when: Butter is light, creamy, and liquids are fully incorporated
3
Combine Wet and Dry
- Pour the butter mixture into the semolina mixture.
- Using your hands or a wooden spoon, gently stir and toss until the mixture resembles coarse breadcrumbs and just barely holds together when squeezed.
- Do not overmix; you want a crumbly dough that holds together when pressed, not a smooth ball.
+ Show details− Hide details
Ready when: Dough resembles coarse breadcrumbs but holds together when squeezed
Tip: Stop mixing as soon as the dough comes together. Overmixing will develop gluten and make the cookies tough and chewy instead of tender and crumbly.
4
Rest Dough and PreheatOven 350°F / 175°C
- Let the dough rest at room temperature for 10 minutes.
- During this time, the semolina will absorb the moisture, and the dough will become easier to shape.
- While the dough rests, preheat your oven to 350°F (175°C) and ensure your 2 baking sheets are lined with parchment paper.
5
Shape and Fill Dough
- Break off a walnut-sized piece of dough (about 20g or roughly 1 tablespoon).
- Flatten it gently in the palm of your hand, then place about 1/2 teaspoon (roughly 10g) of dulce de leche in the center.
- Fold the edges up and gently seal the filling inside, then roll into a smooth ball or oval shape.
- If you have a decorated wooden maamoul mold, press the shaped dough inside and then gently tap it out onto the baking sheet.
- Otherwise, simply place shaped cookies seam-side down on the prepared baking sheets, spacing them about 1 inch apart.
- You should have about 24 cookies.
+ Show details− Hide details
Ready when: All dough is shaped, filled, and placed on baking sheets
Tip: If the dough cracks or crumbles while shaping, slightly warm your hands under warm water and dry them—the warmth will help the dough seal together. If it's still too crumbly, let it rest another 5 minutes before continuing.
6
Bake CookiesOven 350°F / 175°C
- Bake in the preheated 350°F (175°C) oven for 15 to 18 minutes.
- The cookies should be pale ivory to very light golden around the edges, with the bottoms just barely turning golden.
- Do not overbake—they should look almost underdone when you remove them, as they continue to firm up significantly as they cool.
+ Show details− Hide details
Ready when: Cookies are pale ivory to very light gold at edges; bottoms are just barely golden
Tip: Set a timer and check at 15 minutes. Overbaked maamoul becomes hard and brittle, losing the tender, delicate crumbly texture that makes them special. When in doubt, remove them slightly early.
7
Cool Cookies
- Let the cookies cool on the baking sheet for 5 minutes—they will be very fragile at first but will firm up.
- Carefully transfer them to a cooling rack to cool completely to room temperature, about 30 minutes.
- Store in an airtight container once fully cooled.
+ Show details− Hide details
Ready when: Cookies are completely cooled to room temperature and are firm to the touch
Tip: Handle the warm cookies gently as they're fragile. If any crack or break during transfer, don't worry—they're still delicious and will hold together once cooled. Enjoy them as a snack!

Good to know

Tips

Orange blossom water is essential to the authentic flavor of maamoul and cannot be easily replaced with vanilla. If you cannot find it locally, look in the Middle Eastern, Indian, or specialty food sections of your grocery store, or order online from a reliable source.
The key to tender, crumbly maamoul is not overbaking. These cookies should be pale ivory to light gold, never brown. They continue to firm up as they cool, so remove them from the oven when they still look slightly underdone.
If your dough seems too crumbly while shaping and won't hold together, try warming your hands under warm water and drying them—the slight warmth helps the dough seal. Alternatively, refrigerate the dough for 15 to 30 minutes before shaping for easier handling.
You can press the shaped dough into a traditional wooden maamoul mold (found in Middle Eastern markets or online) before placing on the baking sheet for a beautiful decorative pattern. Hand-shaping works perfectly fine too.

Make ahead

Dough can be prepared up to 24 hours in advance and refrigerated in an airtight container. When ready to bake, let it come to room temperature for about 10 minutes before shaping, then proceed with the recipe. Baked cookies can also be frozen for up to 2 months in an airtight container.

Storage & reheating

Store cooled maamoul in an airtight container at room temperature for up to 4 days. For longer storage, freeze in an airtight container for up to 2 months. To serve after freezing, let them thaw at room temperature for about 30 minutes, or warm gently in a 250°F (120°C) oven for 5 to 10 minutes.

Substitutions

dulce de leche → Date paste (200g). Use the same weight of date paste for a more traditional Middle Eastern maamoul. The flavor will be slightly less sweet and caramel-forward but equally delicious.
orange blossom water → Rose water (2 tablespoons / 30 ml). Use the same amount of rose water. Both are traditional Middle Eastern flavorings with similar floral notes, though rose water has a slightly more perfumed quality.
granulated sugar → Light brown sugar (100g). Replace granulated sugar with light brown sugar in the same amount. This adds a subtle caramel-molasses note that pairs beautifully with dulce de leche.
all-purpose flour → Additional fine semolina or whole wheat flour (30g). Replace the all-purpose flour with equal weight of fine semolina for a more authentic, purely semolina-based texture, or use whole wheat flour for a nuttier taste (the texture will be slightly denser).