Dubai Stuffed Twists

Ingredients

• 1 kg package puff pastry
• Egg wash, to brush

Pistachio Cream

• 2 cups salted, roasted pistachios
• 1/2 cup icing sugar
• 6 tbsp oil
• 2 tsp vanilla

To Finish

• 1 cup chocolate chips (to melt and drizzle)
• 1 cup chopped kataifi, toasted in a dry pan until golden (or baked at 350 until golden)
• 1/2 cup chopped pistachios

Directions

• Make the pistachio cream: blend all pistachio cream ingredients in a high-powered blender until smooth, scraping down the sides a few times. Set aside.
• Roll out the puff pastry into a rectangle about 1/8 inch thick.
• Spread the pistachio cream over half the puff pastry (horizontally), then fold the other half over to cover it.
• Use a rolling pin to roll and even it out. Cut strips about 1/2 inch wide.
• Twist each strip and place on a parchment-lined baking sheet. Brush with egg wash.
• Bake at 350F for 30-40 minutes, until golden brown and crunchy (thinner or smaller pieces take less time, so check for color).
• Once cooled, melt the chocolate chips and drizzle over the twists. Sprinkle with toasted kataifi and chopped pistachios.
• Chill in the fridge for the chocolate to set, then serve.

From Salads & Sweets on Instagram. Technique inspired by @busyinbrooklyn.