Pistachio Papi Dubai Stuffed Cookies

Difficulty Easy

These Dubai-style chocolate cookies are filled with Pistachio Papi and toasted katifi for a rich, pistachio-filled bake.

Ingredients

195g pistachio papi spread
100g katifi pastry
113g unsalted butter
25g cocoa powder
1 tbsp olive oil
100g granulated sugar
65g brown sugar
1 large egg
¾ teaspoon vanilla extract
188g plain flour
1 tbsp cornstarch
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
OPTIONAL: 70g melted chocolate; 2 Tbsp roasted salted pistachios

Method

1. Melt the butter.
2. Toast katifi until brown.
3. Mix toasted katifi with pistachio cream.
4. Scoop ~1 Tbsp balls and freeze.
5. Melt butter; add cocoa and oil; cool.
6. Add sugars, egg and vanilla; whisk.
7. Whisk flour, cornstarch, soda, powder and salt.
8. Combine the dry ingredients with the cocoa mixture.
9. Portion 100g dough balls and indent.
10. Stuff with frozen filling and seal.
11. Freeze for a minimum of 3 hours.
12. Bake at 175°C for 10–13 minutes.
13. Cool for ~10 minutes.
14. Optionally drizzle chocolate and add crushed pistachios.

Smooth vs Crunchy

Smooth Pistachio Papi gives an even filling; Crunchy Pistachio Papi adds texture. See how to use, all recipes, or the kunafa recipe.

FAQ

Smooth or Crunchy? Either works: Smooth is even; Crunchy adds texture.
Freeze time? A minimum of 3 hours.
Bake time? 175°C for 10–13 minutes, then cool ~10 minutes.