Dubai Chocolate Pistachio Truffles

M

marilynfl

Moderator

So UK Good Housekeeping tested the current Instagram Fad of the Day: Dubai chocolate bar stuffed with a filling of ground pistachio and shredded Kataifi pastry. GH then came up with an easier option by making truffles instead of molded bars.​

  • 150 g (5 oz) white chocolate, finely chopped
  • 50 ml (1.7 oz) double cream (heavy cream)
  • 100 g (3.33 oz)unsalted pistachios, ground to a medium-fine texture
  • 100 g (3.33 oz) bitesize shredded wheat (we used Nestle)
  • large pinch flaked sea salt
  • 250 g (8.8 oz) milk chocolate, finely chopped

Directions​

  1. Put the white chocolate and cream into a medium heatproof bowl and melt over a pan of barely simmering water, stirring occasionally. Remove from heat and leave to cool, then stir in the shredded wheat, ground pistachio's and flaked sea salt. Cover and chill until firm, about 2hr.
  2. Line a large baking sheet with baking parchment. Using a teaspoon or melon baller, scoop out slightly heaped portions of the chocolate mixture and roll into balls. Arrange on the lined tray and chill again until firm, about 1hr.
  3. Melt milk chocolate in a medium heatproof bowl set over a pan of barely simmering water. Remove bowl from heat and stir until smooth. Leave to cool for 2min.
  4. Working one at a time, drop a truffle into the melted chocolate, quickly roll to coat and lift out with a fork. Return to lined tray. Repeat until all the truffles are coated, then chill again until firm, about 2hr. Serve.
 
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Interesting, thanks. I bought an expensive slab of Dubai chocolate when I was in New York, as a gift for DDs. It was good, but not special. I was thinking of buying it from Lotte Mart for Christmas presents, but this looks like a better idea. I do wonder about using shredded wheat instead of kataifi, it sounds a bit... ponderous?
 
I just saw these offered in Costco. Didn't purchase them but I wouldn't have had a clue without your post. Thank you!
 
lana-in-fl said:
Interesting, thanks. I bought an expensive slab of Dubai chocolate when I was in New York, as a gift for DDs. It was good, but not special. I was thinking of buying it from Lotte Mart for Christmas presents, but this looks like a better idea. I do wonder about using shredded wheat instead of kataifi, it sounds a bit... ponderous?
Click to expand...
Yes, I agree......it's not even close. Easier to find though.
 
Right after I see a recipe calling for this pastry I never heard of, you post about it!

I’m collecting recipes for trifles to include w the bowl I’m gifting grand niece. It sounds good, except finding the pastry.

antonioufillo.com.au

Ekmek Kataifi Trifle Recipe — Antoniou Fillo Pastry

Ekmek Kataifi is a traditional Greek recipe. Here is our spin on that classic. Kataifi Pastry is a string pastry also referred to as kunafa dough. Visit our website for this and other delicious Kataifi pastry dessert recipes and kunafa dough recipes. Traditional Greek dessert recipes. Christmas trif
antonioufillo.com.au antonioufillo.com.au
 
Is there an international grocery store in San Jose? It should be available either in Greek or Middle Eastern. I’d seen it at the Arabic grocery store in Daytona Beach.

Maria, that recipe also calls for an odd liqueur.
 
I used to make this quite regularly. I like it so much that I didn't wait only for a Turkish/Egyptian meal to add it to the menu. The mascarpone is my addition and I prefer it. Now, in this small city, there used to be a mid-eastern shop that sold it, but I cannot find out where it relocated.

Konafa

1. Make a syrup by boiling 1 c. sugar, ½ c. water, 1 t. lemon juice and 1 T. orange flower water.

2. Melt 1 c. butter.

3. Unroll the 1 lb. box of defrosted konafa or kataifa (depending on its origin) and pull it apart so that there are no heavy clumps. Place it into a large bowl and pour about half of the butter over it. Pull and tear the dough, mixing the butter in so that it is well incorporated. Continue doing this, gradually adding all the butter until the dough is soft all over and appears butter-coloured throughout. (Takes about 3 minutes)

4. Line an ovenproof dish (I use a large souffle bowl) with half the kataifa.

5. Add 1 beaten egg and 1½ t. vanilla to a 500 ml. tub of mascarpone. If you wish, add about 1 T. sugar. Pour the mascarpone over the dough. Cover the filling with remaining dough. If you have any remaining butter, pour it over the surface of the dough.

6. Bake at 350̊ for 40 minutes. Increase the oven temperature to 400-425̊ and continue to bake for another 15 minutes or until the surface is golden brown. Remove from oven and

7. Pour the syrup over the konafa. Sprinkle with chopped pistachio nuts and leave to cool before serving.


Comments: I prefer making this in a springform pan, but take care that the butter may leak. In this case I make layers rather than wrapping the bowl with the kataifa. This is my preferred method as it is less difficult to serve.
This can be frozen after baking and before adding the syrup. After thawing, just reheat briefly to recrisp the dough.

I love this stuff.

BTW, the orange flower water is essential.
 
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marilynfl said:
Is there an international grocery store in San Jose? It should be available either in Greek or Middle Eastern. I’d seen it at the Arabic grocery store in Daytona Beach.

Maria, that recipe also calls for an odd liqueur.
Click to expand...
I’d have to see what stores survived covid, but the odd liquor gave me pause as well. My close by store is oddly middle eastern, Eastern European, and Mexican combined store. You never know what you might find.
 
Marg CDN said:
I used to make this quite regularly. I like it so much that I didn't wait only for a Turkish/Egyptian meal to add it to the menu. The mascarpone is my addition and I prefer it. Now, in this small city, there used to be a mid-eastern shop that sold it, but I cannot find out where it relocated.

Konafa

1. Make a syrup by boiling 1 c. sugar, ½ c. water, 1 t. lemon juice and 1 T. orange flower water.

2. Melt 1 c. butter.

3. Unroll the 1 lb. box of defrosted konafa or kataifa (depending on its origin) and pull it apart so that there are no heavy clumps. Place it into a large bowl and pour about half of the butter over it. Pull and tear the dough, mixing the butter in so that it is well incorporated. Continue doing this, gradually adding all the butter until the dough is soft all over and appears butter-coloured throughout. (Takes about 3 minutes)

4. Line an ovenproof dish (I use a large souffle bowl) with half the kataifa.

5. Add 1 beaten egg and 1½ t. vanilla to a 500 ml. tub of mascarpone. If you wish, add about 1 T. sugar. Pour the mascarpone over the dough. Cover the filling with remaining dough. If you have any remaining butter, pour it over the surface of the dough.

6. Bake at 350̊ for 40 minutes. Increase the oven temperature to 400-425̊ and continue to bake for another 15 minutes or until the surface is golden brown. Remove from oven and

7. Pour the syrup over the konafa. Sprinkle with chopped pistachio nuts and leave to cool before serving.


Comments: I prefer making this in a springform pan, but take care that the butter may leak. In this case I make layers rather than wrapping the bowl with the kataifa. This is my preferred method as it is less difficult to serve.
This can be frozen after baking and before adding the syrup. After thawing, just reheat briefly to recrisp the dough.

I love this stuff.

BTW, the orange flower water is essential.
Click to expand...
YUM!
 
mariadnoca said:
Right after I see a recipe calling for this pastry I never heard of, you post about it!

I’m collecting recipes for trifles to include w the bowl I’m gifting grand niece. It sounds good, except finding the pastry.

antonioufillo.com.au

Ekmek Kataifi Trifle Recipe — Antoniou Fillo Pastry

Ekmek Kataifi is a traditional Greek recipe. Here is our spin on that classic. Kataifi Pastry is a string pastry also referred to as kunafa dough. Visit our website for this and other delicious Kataifi pastry dessert recipes and kunafa dough recipes. Traditional Greek dessert recipes. Christmas trif
antonioufillo.com.au antonioufillo.com.au
Click to expand...
Oh well crap. Mine is not nearly as pretty. And my cinnamons don't quill.
 
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