A pastry/cookie recipe calls for all-purpose flour, but the traditional pastry is made with semolina flour. Can I substitute 1:1?
I would like to make maamouls, a Lebanese date-filled pastry. Most recipes call for semolina flour but the one I like best calls for all-purpose flour. I am wondering if I can use semolina flour in place of all-purpose in this recipe. Is the substitution 1:1 or should I change? What would the change be?