Kunafa Stuffed Cookies with Crispy Phyllo Filling
A delightful fusion dessert featuring buttery cookies stuffed with a sweet, crispy kunafa-inspired filling made from shredded phyllo dough and pistachios. These cookies offer a unique texture contrast and Middle Eastern flair in every bite.
Ingredients
Ingredients
- 2 cups all-purpose flour plus more for dusting
- 1 cup butter unsalted, softened
- 1 cup shredded phyllo dough kataifi or kunafa dough, finely shredded
- 1 cup pistachios finely chopped, plus extra for garnish
- 1/2 cup powdered sugar plus extra for dusting
- 1/4 cup granulated sugar for filling
- 2 tbsp rose water optional, for authentic flavor
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 large egg for egg wash
Notes
Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 1 month and reheat in a 300°F oven for 5-10 minutes. Make-Ahead: Prepare the dough and filling up to 2 days in advance; assemble and bake just before serving. Variations: Substitute pistachios with walnuts or almonds, or add a pinch of cinnamon to the filling. Serving Suggestion: Pair with a cup of mint tea or coffee for an authentic experience.