Main ingredients 🥩
kataifipistachio pastewhite chocolateheavy creammarshmallowbutter
Park Joon-woo's Dubai Chewy Cookies
A unique dessert featuring crispy kataifi wrapped in a sweet, chewy marshmallow dough, with a rich pistachio flavor inspired by Dubai-style chocolate.
🙋 Recommended for
- ⭐ Those who want to enjoy the crunchy texture of popular Dubai chocolate in a fresh, new way
- ⭐ Dessert enthusiasts who love both the chewiness of marshmallow and the nutty richness of pistachio
Ingredients needed 🛒2 servings
- kataifi 90g
- 100% pistachio paste as needed
- white chocolate as needed
- heavy cream as needed
- marshmallow as needed
- butter as needed
Recipe 🍳
- Melt butter in a pan and sauté the kataifi until golden brown. Let it cool.
- Mix white chocolate and heavy cream in a 3:1 ratio to create a ganache.
- Combine the melted white ganache and 100% pistachio paste in equal parts to make pistachio cream.
- Mix 90g of the sautéed kataifi with 150g of pistachio cream until well blended. Shape into balls and let them firm up.
- In a lightly heated pan, add butter and marshmallows. Stir gently until fully melted, creating a smooth, chewy dough.
- Let the marshmallow dough cool slightly, then flatten it out. Place the pre-set pistachio kataifi center inside, wrap it around, and shape into a round cookie.
- Sauté kataifi in butter, then mix white ganache with pistachio paste to form the cream.
- Combine sautéed kataifi with pistachio cream, shape into balls, and let firm up.
- Flatten cooled marshmallow dough, insert the pistachio center, and wrap to finish.
Cooking tips 💡
- Using 100% pistachio paste instead of pistachio spread balances perfectly with the sweetness of white chocolate.
- The marshmallow dough should be cooled just enough to handle comfortably—too hot and shaping becomes difficult.
- If kataifi is hard to find, substitute with crushed cereal or chocolate cookies for a similar crisp texture.
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