Ramadan Pistachio‑Chocolate Dessert Assortment

Ingredients

• 200 g Katayef dough (cut into small pieces) (ready‑to‑use or homemade)
• 30 g Unsalted butter (to brown the katayef dough)
• 200 g White chocolate (cut into pieces for bain‑marie)
• 50 g Pistachio powder (unsalted)
• 100 ml Sweetened condensed milk (canned)
• few drops Green food coloring (optional) (to intensify pistachio colour)
• 1 tsp Pistachio extract (optional) (to boost flavor)
• 200 g 70% cocoa dark chocolate (for coating and decoration)
• 500 ml Frying oil (peanut or sunflower) (for cooking the samosas)
• 2 tbsp All‑purpose flour (for flour‑water glue)
• 2 tbsp Water (for the glue)
• 200 g Cream cheese (type Philadelphia) (for the mini cheesecake)
• 100 ml Heavy whipping cream (for cheesecake and tiramisu)
• 2 sheets Sheet gelatin (chantifixe) (to stabilise the cheesecake)
• 50 g Powdered sugar
• 200 g Fresh strawberries (cut into small dice)
• 12 Medjool dates (pitted and lightly crushed)
• 250 g Mascarpone
• 12 Ladyfingers (for the tiramisu)
• 100 ml Cold milk (to soak the ladyfingers)
• 50 ml Liquid honey (preferably acacia honey) (to drizzle the katayef cake)
• 100 g White chocolate for decoration (melted and coloured green)
• 30 g Crushed pistachios (for garnish and decoration)
• 1 tsp Table oil (for green chocolate) (optional, makes chocolate more fluid)

Instructions

1. Prepare the golden katayef dough

   Heat a non‑stick pan over medium heat, add the butter then the pieces of katayef dough. Cook while stirring until they are nicely golden and crispy, about 8 minutes. Transfer to paper towels to cool.

   Time: PT10M

   Temperature: medium

2. Prepare the pistachio cream

   Melt the white chocolate in a bain‑marie. Off the heat, stir in the pistachio powder, sweetened condensed milk, green food coloring and pistachio extract if using. Mix until a homogeneous paste forms.

   Time: PT8M

3. Assemble the mini‑chocolates

   Pour a first layer of melted dark chocolate into each cavity of the silicone mold. Add a spoonful of pistachio cream, then cover with a new layer of dark chocolate. Smooth the surface with a spatula. Place in the refrigerator for 2‑3 hours until set.

   Time: PT15M

4. Prepare the flour‑water glue

   Mix 2 tablespoons of flour with 2 tablespoons of water until a smooth paste forms. Set aside to seal the samosas.

   Time: PT3M

5. Shape and fry the pistachio samosas

   Place a small amount of pistachio cream on a piece of katayef dough, fold into a triangle and seal the edges with the flour‑water glue. Repeat until the dough is exhausted. Heat the oil to 170 °C and fry the samosas until golden, about 3 minutes. Drain on paper towels.

   Time: PT12M

   Temperature: 170°C

6. Coat the samosas with chocolate

   Dip the fried samosas into the melted dark chocolate, let excess drip off, then place on parchment paper. Refrigerate 1 hour for the chocolate to set.

   Time: PT8M

7. Prepare the mini‑cheesecake filling

   Soften the gelatin in cold water then dissolve it in 2 tablespoons of hot water. Whisk the cream cheese, powdered sugar, heavy cream, dissolved gelatin and pistachio cream until a smooth, airy texture is achieved.

   Time: PT10M

8. Assemble the mini‑cheesecake

   Distribute the golden katayef dough into the silicone molds, pressing lightly. Pour the cheesecake mixture on top, smooth. Refrigerate at least 4 hours, ideally overnight.

   Time: PT5M

9. Prepare the strawberry‑pistachio verrines

   In the bottom of each verrine, place a spoon of pistachio cream, add a layer of diced strawberries, then drizzle with melted dark chocolate. Refrigerate 30 minutes before serving.

   Time: PT7M

10. Stuff the Medjool dates

    Open each date, remove the pit and fill with a small spoon of pistachio cream. Close, then coat with melted dark chocolate using a fork. Place on parchment paper and let harden for 2 hours in the fridge.

    Time: PT10M

11. Prepare the pistachio tiramisu

    Beat the mascarpone with the heavy cream, powdered sugar and pistachio cream until light. Quickly dip the ladyfingers in the cold milk and layer them in a dish. Cover with the mascarpone cream, repeat a second layer. Refrigerate minimum 4 hours.

    Time: PT12M

12. Bake the honey katayef cake

    Mix the leftover katayef dough with melted butter and sugar until homogeneous. Spread into a central‑hole cake pan, press down. Bake at 180 °C for 25‑30 minutes. Upon removal, immediately drizzle with warm honey, then let cool.

    Time: PT35M

    Temperature: 180°C

13. Decorate the cake and mini‑cakes

    Melt the white chocolate, add a little table oil and green food coloring. Fill a piping bag. Decorate the katayef cake and the mini cheesecakes with green white‑chocolate lines and melted dark chocolate. Sprinkle with crushed pistachios.

    Time: PT10M

14. Cleaning and storage

    Wash all pots, molds, utensils and surfaces. Wipe down countertops. Store the desserts in the refrigerator (cheesecake, tiramisu, mini‑chocolates) or at room temperature (samosas, dates) as needed.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g