Ingredients

Chewy Strawberry Marshmallow Shell

• 300g Marshmallows
• 45g Unsalted butter
• 35g Milk powder
• 30g Strawberry powder

Pistachio-Kataifi Filling

• 150g Kataifi pastry, finely chopped
• 50g Unsalted butter (for toasting the kataifi)
• 110g White chocolate
• 200g Pistachio cream spread
• 30g Almonds, chopped
• 2g Salt

The Dusting Coat

• Strawberry powder (for rolling and dusting)

Step-by-Step Instructions

Step 1: Prepare the Pistachio Filling

Toast the Kataifi: Melt 50g of unsalted butter in a non-stick skillet over medium-low heat. Toss in the 150g of chopped kataifi pastry. Stir constantly until it turns a beautiful golden brown and sounds incredibly crispy. Move to a bowl to cool.

Melt the Chocolate: Melt the 110g of white chocolate gently using a double boiler or in short 15-second intervals in the microwave until silky smooth.

Mix the Filling: In a large bowl, combine your cooled crispy kataifi, melted white chocolate, 200g of pistachio cream, 30g of chopped almonds, and 2g of salt. Stir until thoroughly coated. If you love an extra-creamy texture, feel free to fold in an extra splash of pistachio cream.

Portion and Freeze: Roll the mixture into 10 to 12 compact balls. Place them on a tray lined with parchment paper and freeze for 10–15 minutes until firm.

Step 2: Make the Strawberry Marshmallow Shell

Melt the Base: Place a non-stick pan over low heat. Add 45g of unsalted butter and 300g of marshmallows. Stir constantly until completely melted, smooth, and liquid.

Incorporate the Powders: Turn off the heat immediately. Sift in 30g of strawberry powder and 35g of milk powder. Mix vigorously with a spatula until it transforms into a uniform, stretchy dough.

Cool Slightly: Transfer the warm dough onto a greased silicone baking mat or oiled parchment paper. Let it cool for 2–3 minutes until safe to handle.

Step 3: Assemble, Seal, and Dust

Wrap the Centers: Put on food-safe gloves and grease them lightly with a drop of neutral oil. Flatten a portion of the warm marshmallow dough into a small disc. Place a frozen pistachio-kataifi ball right in the center. Pull the edges up, pinching tightly to seal it closed. Roll it between your palms into a smooth sphere.

The Final Dusting: Roll the warm cookie into a shallow bowl of strawberry powder until evenly coated.

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