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In a bowl, combine grain and fine semolina, ghee, sugar, mahlab and yeast. Mix the ingredients well then cover and set aside in room temperature for at least 4 hours.
Meanwhile, combine milk liquid, NESTLÉ Cream and sugar and bring to boil, then add the cubed bread pulps over and simmer over low heat for 3 minutes with constant stirring, until the mixture is very smooth and thick. Add blossom water, stir and set aside to cool.
Add rose water and blossom water to the dried maamoul dough mixture; knead by hands until the dough starts to hold slighty together.
Divide maamoul dough into small portions and press each portion over a bottom and sides of small tartlet and bake at a 250ºC preheated oven for 12-13 minutes or until yellow golden in color. Then set aside to cool.
Spoon some of the cooled cream mixture over each of the cooled maamoul tartlet. Top with fruits slices, toasted almonds and honey.
Per Portion of 300g
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