[두쫀쿠]레전드 레시피 보장! 이걸로 마무리!

Hi, it’s Joconde! In today’s video I made the super-popular “Dubai-Style Chewy Cookies” at home. Inspired by “Dubai Chocolate,” this Korean-created treat wraps a pistachio kataifi filling inside cocoa marshmallow—chewy, sweet, nutty, and crisp. It’s so trendy that shops selling it have lines out the door. Friends kept asking when I’d make it too! Sourcing and prices were tough, though. I used pistachio kernels (unsalted). They used to be pricier than regular pistachios, but with recent price hikes they’re now similar, so kernels made sense—though my supplier has been quietly inching prices up 😅. If you can get fresh pistachios where you live, peel off the inner skin and use those. We’ll make pistachio paste from scratch, prep a crunchy kataifi filling, then wrap with cocoa marshmallow: cocoa aroma outside, toasty-crisp inside, with a bouncy chew. I also share a tip so the marshmallow won’t turn tough—check the video. Fun fact: the original Dubai chocolate filling includes tahini. Since tahini can be hard to find and adds cost, I boosted flavor with toasted sesame instead—it really lifts the pistachio-kataifi filling. Give it a try! I’m also hunting for fresh Egyptian “Al sharq” kataifi strands again but can’t find a retailer; please comment if you know a source or a good substitute. Ingredients Makes 20 cookies (14–15 g cocoa-marshmallow each; 26 g pistachio-kataifi filling each) ♥︎ Pistachio Paste Pistachio kernels, unsalted: 240 g Toasted sesame seeds: 14 g ♥︎ Pistachio Kataifi Filling Fresh kataifi pastry: 200 g Unsalted butter: 45 g All pistachio paste (≈250 g) White couverture chocolate (Callebaut): 93 g ♥︎ Chocolate/Cocoa Marshmallow Marshmallows: 200 g Unsalted butter: 48 g Cocoa powder (Valrhona): 24 g Skim milk powder: 20 g Glucose syrup: 6 g (no oligosyrup or honey) Water: 4 g ♥︎ Dusting Cocoa powder (Valrhona), as needed 🎵Music provided by BGM President — Track: Brunch (see video link)