🕒 Prep Time: 40 minutes
🔥 Cook Time: 20 minutes
❄️ Chilling Time: 30 minutes
⏱️ Total Time: 1 hour 30 minutes
Ingredients
- 7 ounces (200 g) kataifi pastry (kunefe), chopped and fluffed
- ⅓ cup (75 g) butter
- 5.3 ounces (150 g) white chocolate
- 1.5 teaspoons neutral vegetable oil (optional, for smoothness)
- 5.3 ounces (150 g) natural pistachio butter
- 1 pinch of salt
- 14.1 ounces (400 g) dark chocolate (55–65% cocoa, melted & tempered)
- 3 tablespoons chopped pistachios (for garnish)
Step-by-Step Instructions
1. Prepare the Kataifi Pastry
In a large pot over medium heat, toast the chopped and fluffed kataifi pastry with the butter. Stir frequently until the strands are golden brown and crisp.
👉 Tip: Spread out the pastry after toasting to cool faster and retain crunch.
2. Make the Pistachio Cream Filling
Melt the white chocolate gently (microwave or double boiler). Stir in the pistachio butter and a pinch of salt.
Let the mixture cool to room temperature, then mix in the cooled kataifi for an irresistible crunch. 🥄
3. Shape & Freeze
Scoop and roll the pistachio mixture into small balls.
Freeze them for at least 30 minutes until firm and easy to handle. ❄️
4. Coat in Dark Chocolate
Dip each frozen ball into the melted, tempered dark chocolate. Tap off any excess.
Place on parchment paper and sprinkle with chopped pistachios before the chocolate sets. 🍫
Pro Tips
- Storage: Keep in an airtight container in the fridge for up to 1 week—or freeze for longer.
- Tempering Chocolate: For a glossy finish and perfect snap, don’t skip the tempering step!
- Swap It: No pistachio butter? Use almond or hazelnut butter for a twist.
Nutrition Info (Per Ball)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 ball | 298 | 4g | 18g | 22g | 2g | 13g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
