How to Make: Dubai Style Pistachio Oreo Truffles
I took the basic flavors of a Dubai Style Chocolate Bar and created an Oreo truffle version! They're absolutely scrumptious and fun to make! The filling of my Dubai Style Pistachio Oreo Truffles is made from homemade rich and buttery pistachio butter, light and crispy phyllo pastry shells and Golden Oreo Sandwich Cookies - that lend their familiar crunchy, creamy vanilla flavor!
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Servings: 45 Makes about 45 truffles
Equipment
- 1 Optional - Stand Mixer for Crushing Cookies and Mixing I use my KitchenAid 7qt. with flat beater. Can use smaller size mixers. May need to crush cookies in batches.
Ingredients
Dubai Style Pistacho Oreo Truffles:
- 1 cup pistachio butter* (plus extra as needed) see notes
- 1 package (1 lb. 2.12 oz.) Golden Oreos (regular, not double stuff) "Family Size" Package
- 1 15 count - package (1.9 oz) Mini Phyllo Pastry Shells* see notes
Chocolate for Dipping:
- 1 pound melting chocolate*
Garnish Ideas:
- white melting chocolate for drizzling
- finely ground pistachio "dust" for sprinkling
Instructions
Stand Mixer Mixing Method:
- (For 4.5 quart or smaller mixers, you may need to crush part of the cookies, then add some more. Each time you crush, you'll make some more room in the bowl.)
- If using a KitchenAid Stand Mixer, you'll want to use your flat beater. Add your whole cookies, phyllo shells and pistachio butter to the mixer.
- Mix on low to start crunching everything up. As it crunches, you can increase speed. Mix for several minutes until the cookie pieces are almost completely crushed. (Takes me 3-5 minutes depending what size mixer I am using.)
- The mixture will look moist, not wet - lumpy and crumbly. Test to see if you can scoop a portion, squeeze in your hand and roll into a ball. If it doesn't hold together, keep mixing. If it still won't hold together, add a little more pistachio butter, then mix it up some more.
No Stand Mixer Mixing Method:
- Place your cookies in a zip bag and crunch them up with something like a rolling pin. You want rough crumbs - some larger bits add nice crunch. Crunch up the phyllo shells the same way. (Personally, during my recipe testing I didn't like the texture of all finely ground crumbs as you would get with a food processor.)
- In a large bowl, add the pistachio butter, cookie and phyllo crumbs. Stir together until well combined.
- The mixture will look moist, not wet - lumpy and crumbly. Test to see if you can scoop a portion, squeeze in your hand and roll into a ball. If it doesn't hold together, keep mixing. If it still won't hold together, add a little more pistachio butter, then mix it up some more.
Scoop, Squeeze and Roll:
- Using a cookie scoop or measuring spoon. (I use a #70 or 1 tablespoon scoop and scoop rounded tablespoon portions.) Scoop portions of the "dough". Give each portion a good squeeze in your hand. This will help it hold together when you roll it into a ball. Repeat until all the balls are rolled.
- Place the balls on a baking sheet and refrigerate for 30 minutes or freeze for 15 minutes. Chilling them will help them to hold together when dipping in warm chocolate.
- You can alternatively prep them up to this point and refrigerate for a couple days for freeze for up to 3 months. Store in an airtight container.
Dip & Decorate:
- Melt the melting chocolate according to package directions. (usually microwave in 30 second increments or use a double boiler) For regular chocolate see notes below.
- Dip the chilled truffles in chocolate using a fork or chocolate dipping tool. Wipe excess off bottom and place on a parchment or silicone lined baking sheet.
- If sprinkling with crushed pistachio dust - sprinkle this on before the chocolate sets. If drizzling with white chocolate. Melt and add to zip bag or pastry bag. Snip corner or bottom of bag and drizzle.
- Let chocolate set and store in a cool place, in the refrigerator or for longer storage (up to 3 months) in the freezer.
Notes
Pistachio Butter:
I make my own pistachio butter for this recipe. Pistachio Butter Recipe. You can use store bought, but you have to make sure it's pistachio butter (Ingredients should be mainly pistachios, maybe a touch of salt and honey) and not the sweet pistachio cream which I think would make the balls too sweet. Pistachio Butter is more like peanut butter, whereas, Pistachio Cream is more like sweetened Nutella. Store bought Pistachio Butter may have a different texture than the version that I make. I tested a version of cookie balls with store bought pistachio butter and it didn't bind the cookie mixture enough. I had to add a couple more tablespoons of pistachio butter. So if using store-bought pistachio butter, have some extra cookies and pistachio butter on hand for adjustments.Melting Chocolate:
Melting chocolate is designed for smooth melting and you don't need to add any oil or shortening to it. If using regular chocolate or chocolate chips, I usually add a teaspoon of oil or shortening per cup of chocolate. Melt the chocolate gently in a double boiler or at 30 second intervals in the microwave, stirring in between.Mini Phyllo Pastry Shells:
Dubai chocolate bars get their texture from: Shredded phyllo dough which is called kataifi and sometimes also referred to as knafeh, kadavif or kunafa. I use the readily available Mini Phyllo Pastry Shells. They are made of crispy Phyllo Dough are a perfect was to add that crunch to your Dubai Style Pistachio Oreo Truffles! You can find them in the frozen dessert section of your grocery store where puff pastry and frozen pie crusts are sold. They usually come 15 to a package.Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 144kcal (7%) | Carbohydrates: 16g (5%) | Protein: 2g (4%) | Fat: 8g (12%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 45mg (2%) | Potassium: 51mg (1%) | Fiber: 1g (4%) | Sugar: 11g (12%) | Vitamin A: 0.1IU | Calcium: 22mg (2%) | Iron: 0.4mg (2%)
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