Description
Delicious cookies filled with pistachio kunafa and chocolate chunks, perfect for any occasion!
Ingredients
Scale
- 1 cup (90gm) kunafa pastry
- 1 Tbsp butter or ghee, for roasting kunafa dough
- 3/4 cup (200gm) pistachio spread
- 2 Tbsp Tahini (optional)
- 114gm unsalted butter
- 1 teaspoon espresso or instant coffee powder
- 1 cup brown sugar, packed
- 2 tsp vanilla extract
- 1 egg, room temperature
- 1/3 cup cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk or semi-sweet chocolate chunks
Instructions
- Shred the Kunafa pastry either in a food processor or using a pair of scissors into approximately 1-2cms in length. In a large frying pan, add in butter or ghee and once it is melted, add in the shredded kunafa. Keep stirring until it gets a beautifully roasted golden-brown colour. Remove from heat, let it cool and then transfer to a mixing bowl.
- Stir well using a large spoon or spatula and then refrigerate for 10 minutes for it to slightly solidify.
- Make the balls using hands or a small cookie scooper. Freeze the balls for at least 15 mins or until ready with the cookie dough.
- In a small heavy bottomed saucepan, add in your butter on medium heat. Stir constantly until the butter is melted, starts to foam and turns into a light golden brown colour. Immediately remove from heat and transfer to a mixing bowl.
- Mix in brown sugar, whisk until the sugar dissolves well into the butter, and add vanilla extract and egg. Whisk well for a minute or two.
- Using a spatula, fold the dry ingredients into the wet batter until no streaks of flour remain.
- Remove the Pistachio Kunafa balls from the freezer. Cover the balls with a layer of cookie dough, ensuring the filling is not visible and evenly covered. Continue until all balls are covered with cookie dough.
- Top with chocolate chunks. Let cookies cool properly for at least 20-25 mins before serving.
- For an enhanced look, drizzle melted pistachio spread on top, serve and enjoy!
Notes
- Cookies are soft when just out of the oven, so allow time to cool before serving.
- Optional Tahini can provide additional flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg