Description
Delicious chocolate-covered kataifi balls filled with pistachio butter and white chocolate.
Ingredients
Scale
- 200 g Kataifi Pastry
- 75 g Butter
- 150 g White Chocolate
- 150 g Natural Pistachio Butter
- 1 pinch Salt
- 1 teaspoons Neutral Vegetable Oil
- 400 g Dark Chocolate
- 3 tablespoons Chopped Pistachios
Instructions
- Preheat your oven to 350°F (175°C) to prepare for baking the kataifi.
- Gently separate the kataifi strands, coat with melted butter, and spread on a baking sheet to bake for 12-15 minutes until golden brown.
- Melt the white chocolate in a microwave-safe bowl, stir until smooth, then mix in pistachio butter and salt.
- Finely chop the cooled kataifi and fold it into the pistachio filling mixture.
- Form walnut-sized balls with the mixture and refrigerate for at least 30 minutes.
- Melt dark chocolate until silky smooth using a double boiler or microwave.
- Dip each ball into melted dark chocolate, let excess drip off, and sprinkle with chopped pistachios.
- Let the chocolate-coated balls sit at room temperature for about 15 minutes or refrigerate until firm.
Notes
- Can substitute kataifi pastry with finely chopped toasted phyllo pastry.
- Use unsalted butter for better flavor control.
- For a richer taste, use more dark chocolate instead of white chocolate.
- Choose high-quality pistachios without additives.
- Sea salt is recommended for flavor.
- Neutral vegetable oil is optional for desired consistency.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 ball
- Calories: 250
- Sugar: 20
- Sodium: 50
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 15