Description
Deliciously crunchy kataifi balls filled with a creamy pistachio mixture and coated in rich chocolate.
Ingredients
Scale
- 5 ½ oz white chocolate (finely chopped)
- ¼ cup double cream
- 3 ½ oz unsalted ground pistachios
- pinch of salt
- 3 ½ oz kataifi pastry (chopped and separated)
- 1 tbsp butter
- 9 oz milk chocolate (finely chopped)
- ¾ cup all-purpose flour
- ⅔ cup Cornstarch
- 1 tsp sugar
- ½ tsp salt
- 1 tbsp vegetable oil
- 1 cup water
Instructions
- To make the kataifi pastry, in a mixing bowl, whisk together the flour, cornstarch, sugar, and salt until well combined.
- Add the vegetable oil and water, and whisk until the batter is completely smooth and lump-free.
- Let the batter rest for about 30 minutes.
- Heat a nonstick pan or griddle over medium-low heat. Do not grease the pan.
- Transfer the batter to a squeeze bottle or piping bag with a small round tip.
- Working quickly, pipe long thin strands of the batter in a circular motion over the hot surface.
- Allow them to cook for about 30–45 seconds, just until set and dry (they should remain pale, not browned).
- Carefully lift the kataifi strands with a spatula and transfer to a clean kitchen towel.
- Cover them with another towel to prevent drying out.
- Repeat with the remaining batter.
- Let the kataifi cool completely before using in recipes.
- To make the pistachio cream, place the white chocolate in a microwave-safe bowl along with the double cream.
- Microwave in short intervals, stirring in between, until the mixture is melted and smooth.
- In a mini food processor, blend the ground pistachios with a pinch of salt until a smooth paste forms.
- Add the pistachio paste to the melted white chocolate and cream, stirring until well combined.
- In a non-stick pan, melt the butter over low heat, add 3 ½ oz kataifi, and cook slowly, stirring often, until it turns golden and crispy.
- Remove from heat and mix the toasted kataifi into the pistachio and white chocolate mixture.
- Transfer the mixture to the fridge and chill for about an hour until firm.
- Once chilled, scoop out portions of the mixture and roll them into balls.
- Melt the milk chocolate in the microwave, stirring until smooth.
- Dip each ball into the melted chocolate, allow the excess to drip off, and garnish with coarsely chopped pistachios.
- Place on parchment paper and refrigerate until the chocolate coating sets.
- Serve chilled and enjoy!
Notes
- Kataifi pastry can be found in Middle Eastern grocery stores or online.
- Ensure to let the kataifi cool completely to prevent the filling from melting.
- Feel free to substitute the milk chocolate with dark chocolate if preferred.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 ball
- Calories: 220
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg