Dubai Chewy Cookie

Ingredients

• 500 g Salted Shelled Pistachios (roasted, then processed into paste)
• 2 Tbsp Olive Oil (helps achieve a smooth pistachio paste)
• 200 g Unsalted Butter (split: 100 g for kadayıf, 100 g for marshmallow melt)
• 500 g Kadayıf (Shredded Phyllo) (also called kaday, used as the cookie base)
• 200 g White Chocolate (melted and mixed into the filling)
• 100 g Pistachio Cream (store‑bought, adds moisture to filling)
• 200 g Marshmallows (regular mini or medium size)
• 30 g Milk Powder (sifted before adding to marshmallow mixture)
• 20 g Unsweetened Cocoa Powder (sifted, gives a subtle chocolate note)
• 1 roll Plastic Wrap (to cover cookies and prevent drying)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat before baking anything.

   Time: PT5M

   Temperature: 350°F

2. Roast Pistachios

   Spread the salted pistachios in a single layer on a baking sheet and roast for 8‑12 minutes, stirring once halfway through, until fragrant and lightly golden. Do not let them burn.

   Time: PT10M

   Temperature: 350°F

3. Cool Pistachios

   Remove the pistachios from the oven and let them cool completely on the sheet.

   Time: PT5M

4. Make Pistachio Paste

   Transfer the cooled pistachios to a food processor. Add 2 Tbsp olive oil and blend until a smooth, creamy paste forms (about 5 minutes). Scrape down the sides as needed.

   Time: PT5M

5. Prepare Kadayıf Base

   Place the shredded kadayıf on a clean baking sheet, drizzle with 100 g melted butter, and toss to coat evenly. Bake for 10‑20 minutes, stirring halfway, until the strands turn golden brown and become crunchy.

   Time: PT15M

   Temperature: 350°F

6. Cool Kadayıf

   Remove the baked kadayıf from the oven and let it cool slightly in the mixing bowl.

   Time: PT2M

7. Create Filling

   In the bowl with the warm kadayıf, add half of the pistachio paste (≈250 g) and the melted white chocolate. Mix until fully incorporated. Then fold in the remaining pistachio paste and the pistachio cream. The mixture should be thick but pliable.

   Time: PT5M

8. Form Balls

   Using an ice‑cream scoop (≈45 g per scoop), portion the filling into balls. Place the balls on a parchment‑lined tray and refrigerate for about 10 minutes until firm but not frozen.

   Time: PT5M

9. Melt Butter and Marshmallows

   In a saucepan over low heat, melt the remaining 100 g butter. Add the marshmallows and stir continuously until they are mostly melted but still retain a tiny bit of texture.

   Time: PT10M

10. Add Milk Powder and Cocoa

    Remove the pan from heat. Quickly whisk in the sifted milk powder and unsweetened cocoa powder until the mixture is smooth and glossy.

    Time: PT2M

11. Set Marshmallow Sheet

    Lightly oil a sheet of parchment paper, pour the marshmallow mixture onto it, and spread into an even thin layer (about ¼‑inch thick). Let it cool until it is warm to the touch but no longer sticks to your fingers (≈15 minutes).

    Time: PT15M

12. Cut Marshmallow Pieces

    Oil your gloves (or use a lightly oiled knife) and cut the marshmallow sheet into squares roughly the size of the chilled pistachio balls.

    Time: PT5M

13. Assemble Dumplings

    Place a chilled pistachio ball onto each marshmallow square, fold the edges to encase the filling, and press gently to seal. Return the assembled cookies to the refrigerator, covered with plastic wrap, until ready to serve (or store up to 1 day).

    Time: PT5M

14. Serve

    Remove the cookies from the fridge, let sit at room temperature for 5 minutes for the outer layer to soften slightly, then enjoy the contrast of crunchy exterior and chewy interior.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

28 g

Fat

15 g

Fiber

2 g