Pistachio Sweet Bites Mafrouke

Name: Pistachio Sweet Bites Mafrouke
Prep time: 15 min
Cook time: 10 min
Yield: 24
Cuisine: Middle Eastern

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Desserts

Treat yourself to a dessert that combines the best of nutty and creamy flavours. My Pistachio and Ricotta bites offer a unique and delightful taste experience that is sure to satisfy your sweet tooth.

PREP TIME

15 minutes

COOK TIME

10 minutes

SERVES

About this recipe

Looking for a tasty dessert that highlights the rich, nutty flavour of pistachios? Well, you’re in luck because our Pistachio and Ricotta Cups are here to satisfy your sweet tooth! We start with the finest pistachio kernels, grind them into a fine texture, and add a touch of sweet attir syrup to create the base of each cup. Then, we shape the mixture into cup shapes and fill them with a decadent mixture of ricotta cheese, sugar, and rose water. The result? A unique and delightful flavour experience that perfectly combines the satisfying crunch of pistachios with the creamy sweetness of ricotta cheese.

These Pistachio and Ricotta Cups are perfect for any special occasion or as a special treat anytime. Plus, their delicate floral flavour and perfectly portioned size make them an ideal dessert option. So, if you’re looking for a dessert that will satisfy your sweet tooth with the best of nutty and creamy flavours, give our Pistachio and Ricotta Cups a try – you won’t regret it!

Ingredients

Main Ingredients

500 grams pistachio kernels
3-4 tablespoons attir (sugar syrup)
250 grams ricotta cheese, crumbled
2 tablespoons white sugar
1-2 tablespoons rose water
Dried rose petals, for garnish

Attir Sugar Syrup

1 cup of sugar
½ cup of water
2 teaspoons lemon juice
2 teaspoons rosewater

Notes from Rouba

When processing the pistachios, you may need to stop and scrape the sides of the food processor to ensure that they are evenly ground.
Wet your hands with water or oil before handling the sticky pistachio mixture to make it easier to shape into cups.
If the pistachio mixture is too sticky to handle, add more ground pistachios until it reaches a workable consistency.
To make it easier to remove the Pistachio and Ricotta Cups from the tray, chill them in the refrigerator for at least 30 minutes before serving.
Consider using edible dried roses or other decorative toppings to add a beautiful finishing touch to your Pistachio and Ricotta Cups.
Sugar syrup will thicken once completely cool so be careful not to overboil it.
The syrup can be made in advance and stored in a jar for up to 4 weeks.

Method

Step 1.

To make the sugar syrup, place all ingredients in a small saucepan over medium heat. Bring to a boil (this happens fairly fast), lower the heat, and continue to boil for approximately 5 minutes until the syrup slightly thickens. Remove from heat and cool completely.

Step 2.

In a food processor, pulse the pistachio kernels until they are somewhat fine. Transfer them to a mixing bowl.

Step 3.

Add the attir (sugar syrup) to the bowl and mix it with the pistachios until it forms a sticky mixture. Wet your hands with water to prevent sticking, and roll the pistachio mixture into small round portions.

Using your palms, open each portion slightly to form a cup shape. Place each cup into a mini cupcake tray that has been brushed with a little water.

Step 4.

In another mixing bowl, combine the crumbled ricotta cheese, white sugar, and rose water. Mix well.

Scoop the ricotta mixture into each of the pistachio cups. Place the tray in the refrigerator and allow the cups to set for about 30 minutes.

Once the cups have been set, remove them from the tray. It's best to remove them while they are chilled, as they will be easier to handle.

Garnish each cup with dried rose petals in the center.