Dubai Cookie
Ingredients
Chocolate Fondant
- 160 g Peotraco Ready-to-Roll Fondant
- 16 g Peotraco Natural Cocoa Powder
- 4 g Milk Powder
- 10 g Unsalted Butter
- 20 g Peotraco Natural Cocoa Powder, for dusting
Pistachio Kataifi Filling
- 110 g Raw Kataifi
- 15 g Unsalted Butter
- 200 g Pistachio Cream
Instructions
Chocolate Fondant Procedure
- Prepare the fondant by slicing into small cubes.
- In a bowl, combine Peotraco Ready-to-Roll Fondant and unsalted butter. Option1: Microwave for 30-60 seconds on medium or until softened. Option2: Cook in a non-stick pan over low-medium heat until softened.
- Add the sifted milk powder, and Peotraco Natural Cocoa Powder. Mix well using a rubber spatula. Let cool slightly and knead until fully combined.
- Portion into 6 balls, and tightly seal with cling wrap until ready to use.
Chocolate Fondant Procedure
- In a medium pan, toast the kataifi and unsalted butter over medium heat until golden brown.
- Combine the pistachio cream, and cooled toasted kataifi in a bowl. Mix well until combined.
- Scoop the filling into 6 balls, and freeze for 5 minutes.
- Tightly squeeze the frozen balls, removing excess air, and freeze for 5-10 minutes or until set.
Assembly
- Using a rolling pin, flatten each chocolate fondant balls.
- Place a filling ball in the center and enclose it with the fondant, trimming excess and rolling into a smooth ball. Dust or roll each cookie into Peotraco Natural Cocoa Powder.
- Serve and enjoy.