Up To The Hype?

Ingredients

• 3 tablespoons Unsalted Butter (melted, for toasting shredded filo)
• 2 cups Shredded Filo (Katifi) (frozen, shredded pastry strands)
• 200 grams Sweetened Pistachio Cream (Italian pistachio spread, sweetened)
• 1 bag Mini Marshmallows (standard 10‑oz bag)
• 2 tablespoons Unsalted Butter (melted, for marshmallow coating)
• 2 tablespoons Milk Powder (non‑fat dry milk, adds body)
• 4 tablespoons Cocoa Powder (unsweetened, for flavor and dusting)
• 2 tablespoons Vegetable Oil (for greasing pan and hands)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the butter and filo.

   Time: PT5M

   Temperature: 400°F

2. Toast Shredded Filo

   Melt 3 tbsp butter in a bowl, toss the shredded katifi until coated, spread in a thin layer on a parchment‑lined baking sheet, and bake for 20 minutes, stirring once halfway, until golden and crisp.

   Time: PT20M

   Temperature: 400°F

3. Cool and Break

   Remove the toasted katifi from the oven, let cool for 10 minutes, then break into small pieces with your hands or a spoon.

   Time: PT10M

4. Combine with Pistachio Cream

   In a mixing bowl combine the 2 cups of toasted katifi with the 200 g sweet pistachio cream. Mix until the crumbs are evenly coated but still crumbly.

   Time: PT5M

5. Form and Freeze Filling Balls

   Scoop the mixture with an ice‑cream scoop (about 1.5 Tbsp per ball) onto a tray, shape into hemispheres, and place in the freezer for at least 20 minutes until firm.

   Time: PT25M

6. Melt Marshmallows

   In a saucepan over medium heat melt 2 tbsp butter, then add the mini marshmallows. Stir until roughly 60 % melted; the mixture should stay fluffy and not turn liquid.

   Time: PT5M

7. Add Flavorings

   Stir in 2 tbsp milk powder and 4 tbsp cocoa powder until fully incorporated, then remove from heat.

   Time: PT2M

8. Set Marshmallow Sheet

   Lightly oil a clean pan, pour the marshmallow mixture onto it, and spread into a thin sheet about ¼‑inch thick. Let cool for 10 minutes until pliable but not solid.

   Time: PT10M

9. Enrobe the Pistachio Balls

   Wear oiled gloves, dip each frozen pistachio ball into the marshmallow sheet, quickly shape the marshmallow around the ball, roll in cocoa powder, and place into a cupcake liner. Work fast before the marshmallow sets.

   Time: PT15M

10. Final Set and Serve

    Allow the finished cookies to rest for 5 minutes to let the coating firm, then serve immediately or store as directed.

    Time: PT5M

Nutrition Facts

Calories

390

Protein

6g

Carbohydrates

45g

Fat

20g

Fiber

2g