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Middle EasternMedium

Pistachio Mafroukeh Truffles

AT

By

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 27, 2026

Updated on April 21, 2026

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Pistachio Mafroukeh Truffles turn a Middle Eastern semolina and pistachio sweet with ashta cream into elegant bite-sized treats.

35 min
Capolavoro Score 4.8/5 · 62 votes
Pistachio Mafroukeh Truffles

Ingredients

Ingredients

  • rose amp orange blossom water sugar syrup
  • 1/2 cup Ground Pistachios
  • 1/4 tsp edible dried rose petals
  • 1 1/4 cup Sugar
  • 1/4 cup butter
  • 1/2 cup Semolina
  • 3 cup Water
  • 1 tbsp Orange
  • 1 tsp Water
  • 1 recipe easy homemade ashta cream

pistachios

  • 1 cup Pistachios, for the "cake" variation

Equipment

  • Food Processor
  • Baking Sheet
  • Silicone Mat
  • Piping Bag
  • Saucepan

Instructions

  1. 1

    Prepare the ashta cream as per the recipe instructions and cool it completely. Once cool, transfer it to a piping bag with the end snipped off to expose a 1cm opening.

  2. 2

    Line a baking sheet with parchment paper or a silicone mat. Pipe 1 teaspoon sized dollops of ashta all over the sheet. Lightly wet the tip of your finger with water, then press on the peaks to flatten so that they're more round.

  3. 3

    Cover lightly with plastic wrap and transfer to the freezer until fully frozen and solid; about 1 hour, no longer than 2 hours. Meanwhile, prepare the mafroukeh dough.

Minor adjustments have been made for ingredient measurements and duplicate entries.

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