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–+ servings
Total Time :1 hour
Servings: 8
  • Stand mixer
  • Mixing bowls
  • Large skillet
  • Baking sheet
  • Microwave-safe bowl

INGREDIENTS
 

  • ½ cup milk chocolate, melted
  • Reserved kadaif, toasted
  • Toasted pistachios, chopped

Dough:

  • ¼ cup/50 grams sugar
  • ¼ cup/50 grams light brown sugar
  • 5 ounces/140 grams unsalted butter, softened
  • 1 large egg
  • 1¾ cups/235 grams all-purpose flour
  • ⅓ cup/50 grams pistachios, roughly chopped
  • 2.5 ounces/70 grams milk chocolate, roughly chopped
  • ½ teaspoon baking soda
  • A pinch of salt

Filling:

  • 5.3 ounces/150 grams white chocolate, chopped
  • 1½ cups/150 grams kadaif, shredded phyllo dough
  • 3½ tablespoons/50 grams unsalted butter
  • ¼ cup/50 grams pistachio paste

INSTRUCTIONS

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. Beat in the egg until just combined. Add the flour, baking soda, salt, pistachios, and chopped milk chocolate. Mix until a soft dough forms. Chill the dough for at least 30 minutes.
  • In a large skillet, melt the butter over medium heat. Add the kadaif and cook, stirring constantly, until golden brown and crisp, about 5 to 7 minutes. Transfer to a bowl and reserve 3 tablespoons for garnish. Let the rest cool slightly.
  • Melt the white chocolate in a microwave-safe bowl using short pulses, stirring between each. Stir the melted chocolate and pistachio paste into the kadaif until fully combined. Spoon the mixture into silicone molds or shape into flattened discs using a spoon. Freeze until firm.
  • Heat the oven to 355°F (180°C).
  • Scoop 2-tablespoon portions of the chilled cookie dough and flatten slightly with your hands. Place a disc of frozen filling in the center of each and fold the dough around it to enclose. Arrange the cookies on a parchment-lined baking sheet, spacing them well apart.
  • Bake for 8 to 10 minutes, or until the edges are set but the centers remain soft. Let the cookies cool completely.
  • Dip each cooled cookie partially in melted milk chocolate. Sprinkle with the reserved toasted kadaif and chopped pistachios.