500 grams (1.1 pounds) Phyllo pastry (14 pages), defrosted in the refrigerator for at least 6 hours (my sheets’ size is 30X36 cm /12X14 inches)
100 grams (3.5 oz) melted butter + 100 grams (3.5 oz) sunflower oil (for brushing) (or, if you want to make it vegan – use only sunflower or coconut oil)
3 types of dried-fruit-paste fillings:
Note: YOU CAN FREEZE THE FILLINGS for later use (and you can prepare Ma’amoul cakes, with or without molds, and fill them with these fillings).
1) Date filling with wallnuts
400 grams pitted dates (14 oz), coarsely chopped
1 Tbs honey or Silan (date honey)
1 tsp cinnamon
Optional (only if you love Middle Easter flavor): 1 tsp mixture of ground cloves, nutmeg, cardamom and allspice)
1/2 cup freshly squeezed orange juice
100 grams coarsely chopped walnut
2) Dried Apricot, pistachios and ginger filling
400 grams dried ORGANIC apricot (14 oz), SOAKED in plenty of water for an hour or two and then drained (use the water in your smoothies or just drink as is because it’s good for digestion)
1-2 Tbs honey
2 Tbsp fresh ginger, grated
Optional (only if you love Middle Easter flavor): 1 tsp mixture of ground cloves,, cinnamon, nutmeg, cardamom and allspice
2-3 Tbsp ground almonds (or as needed for a thick paste)
100 grams toasted and coarsely chopped pistachios
3) Dried figs and almond filling:
400 grams dried (preferably ORGANIC figs) (14 oz), SOAKED in plenty of water for an hour or two and then drained (use the water in your smoothies or just drink as is because it’s good for digestion)
2 Tbs honey or Silan (date honey)
1 tsp cinnamon
1 Tbsp grated citrus peel
Optional (only if you love Middle Easter flavor): 1 tsp mixture of ground cloves, nutmeg, cardamom and allspice
100 grams coarsely chopped, toasted almonds (to be added manually in the end)
To make the fillings:
Place the dried, drained, fruits in a food processor.
Add the rest of the ingredients EXCEPT for the chopped nuts which will be added MANUALLY after the paste is done.
Place it in a bowl, add chopped walnuts, taste and add more a little bit more honey if like it sweeter, cover with plastic foil and refrigerate for several hours, preferably overnight.
Lay out one layer of Phyllo and cover the rest with a dry kitchen towel/cloth.
Phyllo pastry dries really fast so make sure you cover the sheets that aren’t in use.
Cut the Phyllo sheet lengthwise into 2 equal rectangles (15×36 cm/6×14 inches)
Brush the sheet with a mixture of melted butter and sunflower oil or if you want to make it vegan – use only sunflower or coconut oil.
Roll the filling/paste into an elongated “snake” (almost the length of the phyllo sheet’s width =15 cm/6inches) , about 1 cm thick.
Place the filling on one end of the dough (the end that’s closer to you) and roll the Phyllo pastry up around it like a cigar.
Place the rolled cigar on a pan lined with parchment paper, give it another brush with melted butter and bake in medium temperature for 25-30 minutes, till it’s golden- Brown.
Serve warm or cold, Drizzle Date or Carob honey (or regular honey).