Pistachio Filled Chocolate Treats (Print Version)
# Ingredients:
→ Base Mix
01 -
200 g shredded kunefe dough
02 -
75 g melted butter
03 -
150 g white chocolate chunks
04 -
1.5 teaspoons flavorless cooking oil (sunflower or canola, if needed)
→ Flavor Additions & Exterior
05 -
150 g smooth pistachio paste or ground unsalted roasted pistachios
06 -
1 pinch of table salt
07 -
400 g semi-sweet chocolate (55-65% cacao), melted until smooth
08 -
3 tablespoons crushed pistachios, for topping
# Instructions:
01 -
Snip the kunefe dough into tiny bits (about 1 inch long) and separate all threads by fluffing them up with your fingers.
02 -
Put the butter and cut kunefe in a pot at medium heat. Brown everything while constantly moving it around until it turns golden and crunchy. Keep pulling apart the strands with two forks for extra crunch. Let it cool all the way.
03 -
Warm up white chocolate with oil (skip oil if you want) in a bowl using short 10-15 second microwave bursts or over steaming water. Stir in the pistachio paste and salt until everything's mixed well. Cool it down completely.
04 -
Dump the browned kunefe into your pistachio mixture and stir until everything's coated. If it seems too loose, stick it in the fridge until it firms up.
05 -
Take the mixture and make 16 little balls (about 30 grams each). Put them on a tray with parchment paper and freeze them solid.
06 -
Hold each frozen ball with two forks and dunk it in the melted chocolate, making sure it's totally covered. Tap off extra chocolate and place on wax paper.
07 -
Right away scatter chopped pistachios on top while the chocolate's still wet. Wait for them to harden completely before eating.
# Notes:
01 -
Make sure your kunefe strands are super crispy and golden before mixing them in - that's what gives these treats their amazing crunch.
02 -
You can keep these treats in a sealed container for about a week at room temp or up to 2 weeks in your fridge.