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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Toast the kunafa pastry in the butter until golden and fragrant.
Mix the toasted kunafa with the pistachio paste, tahini, and melted white chocolate until well combined.
Roll the filling into balls and freeze for 30 minutes until firm.
Whisk the brown butter with the eggs, light brown sugar, dark brown sugar, and vanilla extract until smooth.
Fold in the plain flour, baking soda, and white chocolate to make the cookie dough.
Wrap the pistachio balls in the cookie dough, ensuring they are fully covered.
Bake the cookies for 18 minutes at 180 degrees Celsius until the edges are lightly golden.
Decorate with white chocolate and pistachios as desired.
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Ensure the kunafa pastry is toasted to a golden color for the best flavor.
Freezing the filling helps it hold its shape during baking.
Can I use regular butter instead of brown butter?
Yes, but brown butter adds a nutty flavor that complements the pistachio.
What is kunafa pastry?
Kunafa pastry is a Middle Eastern pastry made from thin noodle-like strands.
Can I substitute pistachio paste?
You can use almond or hazelnut paste, but the flavor will differ.
How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days.
Can I make the dough in advance?
Yes, the dough can be refrigerated for up to 2 days before baking.
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