Ingredients
Scale
- 7 ounces Kataifi pastry
- ⅓ cup unsalted butter
- 5.3 ounces white chocolate
- 5.3 ounces natural pistachio butter
- 1 pinch sea salt
- 1.5 teaspoons neutral vegetable oil (optional)
- 14.1 ounces dark chocolate (55-65% cocoa)
- 3 tablespoons chopped pistachios (for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Spread kataifi pastry on a baking sheet lined with parchment paper and drizzle melted butter over it. Bake for about 15 minutes until golden brown.
- In a bowl, mix melted white chocolate with pistachio butter and add a pinch of salt. Optionally, stir in vegetable oil for smoother consistency.
- Once the kataifi has cooled, break it into small pieces and wrap a small amount of pistachio filling with the kataifi strands to form balls.
- Melt dark chocolate using a double boiler or microwave until smooth, then dip each ball into the melted chocolate until fully coated.
- While the chocolate is still wet, sprinkle chopped pistachios on top for decoration and let them set at room temperature or refrigerate until firm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg