Pistachio Kunafa Stuffed Cookies Recipe

Delicious pistachio and chocolate cookies inspired by the viral Dubai Kunafa chocolate bar!

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Pistachio Kunafa Stuffed Cookies Recipe.pdf

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You will need;

Ingredients for cookies;                                            Ingredients for kunafa filling;                

215g plain flour                                                          50g kadayif pastry

100g brown cane sugar                                            75g pistachio cream

90g white granulated or caster sugar                    tsp of vegan butter

4g baking powder                                                     

2g baking soda                                                            Ingredients for decoration;

24g cocoa powder                                                     25g melted chocolate

90g vegan butter                                                        handful of chopped pistachios

40g cold water

60g dark chocolate chips

75g chopped pistachios

You will also need; a baking tray, a frying pan, baking paper, a mixing bowl, a microwavable bowl,  spoons, a sieve

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Method

1.     Prepare your kadayif pastry by melting a tsp of vegan butter in a frying pan

2.       Add the pastry and gently mix until all the pastry strands are lightly browned and crunchy

3.       Add to a bowl and mix with the pistachio cream to make your kunafa filling

4.       Place a piece of baking paper on a plate or small tray and spoon out 6 generous blobs of the kunafa mixture

5.       Place the plate in the freezer for at least 20 minutes until the kunafa has frozen

6.       While the filling is setting, make your cookie dough.  Pre heat your oven to 180°c

7.       Line your baking tray with baking paper, this will make sure your cookies do not stick, and set aside

8.       Add the vegan butter, brown sugar and granulated sugar to your                                    stand mixer or hand mix using a large spoon until smooth, light and fluffy

9.       Sieve the flour and cocoa powder into the bowl then add the baking powder and baking soda

10.       Add the cold water and mix again until you have a smooth, thick cookie dough

11.       Add the 60g of chocolate chips and 75g chopped pistachios and lightly mix again until all incorporated

12.       Split the dough into 6 balls.  Each ball of dough should weigh roughly 125g

13.       Get your frozen kunafa centres out of the freezer

14.       Use the palms of your hand to flatten each ball into a thick disk

15.       Place a frozen kunafa blob into the centre of each disk and squash the dough back into a ball

16.       Make sure that the cookie dough is covering all the chocolate spread centre, if not it may leak when baking

17.   Put the balls of dough onto the baking tray making sure they have plenty of space to spread out in the oven

18.   Bake for around 10-12 minutes

19.   Remove from the oven and bang the tray firmly on the worktop.  This helps release any trapped air bubbles and makes the cookies have a lovely chewy texture

20.   Leave the cookies on the tray to cool

21.   Once the cookies have cooled, melt your 25g of decorating chocolate gently in the microwave and use a teaspoon to drizzle over the top of each cookie

22.   Sprinkle your chopped pistachio decoration on top of each cookie

23.   Leave the cookies on the side so the chocolate topping can set

24.   Eat and enjoy!