Dubai Pistachio Madeleines

Prep time: 20 mins Chill time: 60 mins Total time: 1 hour 10 mins

Ingredients

150 grams dark chocolate

1/2 tablespoon unsalted butter

1/2 tablespoon tahini

2 ounces pistachio paste

2 ounces kunafa pastry dough, chopped

1/2 tablespoon unsalted butter

red cookie icing (store bought)

Equipment

Measuring cups and spoons

Digital scale

Small heatproof sauce pan

Small bowl

Spatula

Pastry brush or small spoon

Madeleines mold tray

How To

In a small bowl, melt the chocolate and 1/2 tablespoons butter.

Drizzle the cookie icing over the madeleine molds. Chill in the freezer for 30 minutes.

Pour about 1 1/2 tablespoon of chocolate in each madeleine mold. Using a small spoon or pastry brush, spread the chocolate all over the mold. Chill in the freezer while you are making the kunafa mixture.

In a small heatproof saucepan, add the butter and Kunafa. Stirring constantly, cook the Kunafa until slightly browned. This will take a few minutes.

Remove from the stove top. Add the pistachio paste and tahini and stir in well.

Divide the pistachio mixture into the madeleine molds. Top with the remaining melted chocolate and spread it out to cover the pistachio filling entirely.

Chill in the freezer for 20-30 minutes until it sets.

Remove from the molds.