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This show stopping fried pistachio calzone dessert is everything I want for an impressive dinner party finale. The combination of creamy pistachio filling tucked inside crisped dough and the flourish of kataifi and chocolate on top means every bite has a little surprise. If you love nutty sweets but crave something both playful and gourmet this is it.
Ingredients
- All purpose flour: gives structure to the dough look for a brand that feels fine and light in the bag for tender results
- Sugar: balances the salt and helps browning in the fry
- Salt: enhances all the flavor notes try fine sea salt for more even mixing
- Melted butter: creates tenderness and subtle richness
- Warm water: activates the gluten for elasticity in the dough
- Oil for frying: use a clean neutral oil such as sunflower or canola
- Pistachio paste: forms the indulgent heart choose one pure pistachio no added oils
- Powdered sugar: for sweetening the filling sift it for a smooth blend
- Cream (optional): makes the filling silkier and easier to spread
- Kataifi: toasted for a shatteringly crisp topping buy fresh if possible and keep it tightly wrapped
- Crushed roasted pistachios: for crunch and beautiful emerald color
- Hazelnut spread or sauce: a little gives depth never skip for nut lovers
- Melted dark chocolate: for drizzling use at least seventy percent cacao for bitterness
- Powdered sugar (optional): dust for a fancy look
Step by Step Instructions
- Prepare the Dough:
- Combine flour sugar salt and melted butter in a large mixing bowl then use your hands to mix until everything feels sandy and well incorporated. Slowly pour in the warm water using one hand to stir while the other gently kneads. Work for about seven minutes until the dough feels silky elastic and slightly tacky. Shape into a ball cover with a clean towel and let it rest for at least thirty minutes so it relaxes and rolls easily later.
- Make the Pistachio Filling:
- In a small bowl whip together pistachio paste powdered sugar and cream if using. Adjust sweetness to taste. The mixture should spread easily but hold its shape. Set aside and keep at room temperature so it is not too firm when filling the dough.
- Shape the Calzones:
- Once the dough has rested divide it into equal sized balls about the size of a golf ball. On a lightly floured surface roll each ball into a very thin round about ten centimeters across. Carefully spread a generous spoonful of pistachio filling on one half of each round leaving a small border at the edge. Fold the dough over to form a crescent and press the edges together then seal with the tines of a fork so filling stays put during frying.
- Fry to Perfection:
- Pour your oil into a deep heavy pan so it is at least five centimeters deep. Heat to around one hundred seventy to one hundred eighty degrees Celsius. Test with a scrap of dough if unsure it should sizzle and float. Fry the calzones a few at a time careful not to crowd them. Turn after one or two minutes once the bottom is a deep golden brown. When both sides are crisp transfer to paper towels to drain off oil.
- Serve with Style:
- Arrange the calzones to one side of your serving board. Artistically drizzle dark chocolate over the tops and add several thin stripes of hazelnut sauce for visual interest. Sprinkle plenty of toasted kataifi and extra pistachios around for texture. Leave part of the plate blank for a restaurant touch. Serve immediately while still warm optionally dusted with powdered sugar or alongside vanilla gelato.
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Storage Tips
If you have leftovers keep the unfried calzones in an airtight container in the fridge for up to twenty four hours then fry as needed. Fried calzones are best day of but can be gently reheated in a hot oven for five minutes. Store chocolate sauce and toppings separately.
Ingredient Substitutions
Nut allergy Use an almond or hazelnut paste instead of pistachio if tolerated or substitute high quality seed butter. For a shortcut fill with not too sweet chocolate hazelnut spread alone and skip the pistachios. You can use store bought pizza dough for the shell if rushed just keep it thin.
Serving Suggestions
Serve these on a dramatic black platter as pictured with extra toasted kataifi scattered for a wow effect. A dollop of cold vanilla gelato alongside creates perfect temperature contrast. Pair with a glass of strong Turkish coffee or Italian espresso.
Cultural Context
This hybrid dessert borrows from Italy’s beloved fried calzone and the kataifi pastry of the Levant for something unique. The pistachio filling nods to classic Sicilian and Turkish sweets while the chocolate and hazelnut echo gianduja and Mediterranean flavors. It is a celebration of how food travels and transforms.
Recipe FAQs
- → What makes this dessert unique?
The fusion of fried calzone dough, rich pistachio filling, toasted kataifi, and chocolate creates a diverse texture and flavor profile rarely found in traditional sweets.
- → Can I use sweetened pistachio paste?
Unsweetened paste is recommended for balance, but lightly sweetened paste works if preferred. Adjust powdered sugar to taste.
- → How do I achieve a crispy calzone crust?
Resting the dough and frying at the correct temperature (170–180°C) ensures a golden, crisp exterior while keeping the inside tender.
- → What is the best way to toast kataifi?
Lightly toast shredded kataifi in a dry pan or oven until golden and crunchy, watching closely to avoid burning.
- → How should this dessert be served?
Serve warm with a chocolate drizzle, kataifi, and pistachios. A scoop of vanilla gelato or powdered sugar are optional finishing touches.
- → Can this dish be made ahead?
Calzones are best enjoyed fresh, but dough and filling can be prepared in advance and assembled just before frying.