The Dubai Chewy Cookie
The Dubai Chewy Cookie
Ingredients
For the Pistachio-Kataifi Filling
- 4 ounces kataifi pastry, shredded
- 1/4 cup unsalted butter, melted
- 1 cup shelled pistachios
- 1/4 cup sweetened condensed milk
- 2 tablespoons granulated sugar
For the Chocolate Marshmallow Shell
- 10 ounces marshmallows, mini or regular
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk powder
- as needed vegetable oil, for hands
For Coating
- 1/4 cup unsweetened cocoa powder, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). In a medium bowl, combine the shredded kataifi pastry with the melted unsalted butter. Toss until the kataifi is evenly coated. Spread the buttered kataifi in a single layer on a baking sheet.
⏱️ 5 min•🌡️ 350
- 2
Bake the kataifi for 10-12 minutes, or until it is golden brown and crispy, tossing halfway through to ensure even browning. Remove from the oven and let cool completely.
⏱️ 12 min•🌡️ 350
- 3
While the kataifi cools, prepare the pistachio cream. In a food processor, combine the shelled pistachios, sweetened condensed milk, and granulated sugar. Process until a smooth, vibrant green cream is formed. You may need to scrape down the sides of the bowl occasionally.
⏱️ 8 min
- 4
Once the kataifi is cool, transfer it to a large bowl. Add the prepared pistachio cream and mix thoroughly with a spatula or your hands until the kataifi is well coated and integrated with the cream, forming a cohesive filling. Set aside.
⏱️ 5 min
- 5
In a large non-stick pan or a microwave-safe bowl, melt the marshmallows over low heat or in 30-second intervals in the microwave, stirring until smooth and stretchy. Be careful not to overcook them, as this can make them brittle.
⏱️ 5 min
- 6
Once the marshmallows are melted and soft, remove from heat (if using a pan). Sift in the 1/2 cup of unsweetened cocoa powder and the milk powder. Mix vigorously with a sturdy spatula until a uniform, dark brown, stretchy, and chewy dough is formed. This will require some effort.
⏱️ 10 min
- 7
Lightly coat your hands with vegetable oil to prevent sticking. Take a portion of the chocolate marshmallow dough (about 1 1/2 tablespoons) and flatten it in your palm into a disc.
⏱️ 5 min
- 8
Take about 1 tablespoon of the pistachio-kataifi filling and roll it into a small ball. Place this ball in the center of the flattened chocolate marshmallow dough.
⏱️ 5 min
- 9
Carefully wrap the chocolate marshmallow dough around the pistachio-kataifi filling, pinching the edges to seal completely. Shape it into a ball or an oval, ensuring the filling is fully enclosed. Repeat with the remaining dough and filling.
⏱️ 10 min
- 10
Place the remaining 1/4 cup of unsweetened cocoa powder in a shallow dish. Roll each assembled cookie in the cocoa powder until it is fully coated. Arrange the finished Dubai chewy cookies on a serving tray.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
The Dubai Chewy Cookie
For the Pistachio-Kataifi Filling
- 4 ounces kataifi pastry, shredded
- 1/4 cup unsalted butter, melted
- 1 cup shelled pistachios
- 1/4 cup sweetened condensed milk
- 2 tablespoons granulated sugar
For the Chocolate Marshmallow Shell
- 10 ounces marshmallows, mini or regular
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk powder
- as needed vegetable oil, for hands
For Coating
- 1/4 cup unsweetened cocoa powder, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). In a medium bowl, combine the shredded kataifi pastry with the melted unsalted butter. Toss until the kataifi is evenly coated. Spread the buttered kataifi in a single layer on a baking sheet.
⏱️ 5 min•🌡️ 350 - 2
Bake the kataifi for 10-12 minutes, or until it is golden brown and crispy, tossing halfway through to ensure even browning. Remove from the oven and let cool completely.
⏱️ 12 min•🌡️ 350 - 3
While the kataifi cools, prepare the pistachio cream. In a food processor, combine the shelled pistachios, sweetened condensed milk, and granulated sugar. Process until a smooth, vibrant green cream is formed. You may need to scrape down the sides of the bowl occasionally.
⏱️ 8 min - 4
Once the kataifi is cool, transfer it to a large bowl. Add the prepared pistachio cream and mix thoroughly with a spatula or your hands until the kataifi is well coated and integrated with the cream, forming a cohesive filling. Set aside.
⏱️ 5 min - 5
In a large non-stick pan or a microwave-safe bowl, melt the marshmallows over low heat or in 30-second intervals in the microwave, stirring until smooth and stretchy. Be careful not to overcook them, as this can make them brittle.
⏱️ 5 min - 6
Once the marshmallows are melted and soft, remove from heat (if using a pan). Sift in the 1/2 cup of unsweetened cocoa powder and the milk powder. Mix vigorously with a sturdy spatula until a uniform, dark brown, stretchy, and chewy dough is formed. This will require some effort.
⏱️ 10 min - 7
Lightly coat your hands with vegetable oil to prevent sticking. Take a portion of the chocolate marshmallow dough (about 1 1/2 tablespoons) and flatten it in your palm into a disc.
⏱️ 5 min - 8
Take about 1 tablespoon of the pistachio-kataifi filling and roll it into a small ball. Place this ball in the center of the flattened chocolate marshmallow dough.
⏱️ 5 min - 9
Carefully wrap the chocolate marshmallow dough around the pistachio-kataifi filling, pinching the edges to seal completely. Shape it into a ball or an oval, ensuring the filling is fully enclosed. Repeat with the remaining dough and filling.
⏱️ 10 min - 10
Place the remaining 1/4 cup of unsweetened cocoa powder in a shallow dish. Roll each assembled cookie in the cocoa powder until it is fully coated. Arrange the finished Dubai chewy cookies on a serving tray.
⏱️ 5 min