Fried Pistachio Calzone Kataifi (Printable Version)
Crispy calzone with pistachio filling, toasted kataifi, and rich chocolate for an unforgettable sweet finish.
# What You'll Need:
→ Dough
01 -
125 g all-purpose flour
02 -
13 g sugar
03 -
2.5 g salt
04 -
28 g melted butter
05 -
80 ml warm water, plus more as needed
06 -
Neutral oil, for deep frying
→ Pistachio Filling
07 -
70 g pistachio paste (unsweetened or lightly sweetened)
08 -
8–16 g powdered sugar, to taste
09 -
15 ml cream (optional, for texture)
→ Topping and Garnish
10 -
50 g kataifi (shredded phyllo), lightly toasted
11 -
18 g crushed roasted pistachios
12 -
28 g hazelnut spread or hazelnut sauce
13 -
40–60 g melted dark chocolate or chocolate sauce
14 -
Powdered sugar, for dusting (optional)
# Steps To Follow:
01 -
In a medium bowl, mix together the flour, sugar, salt, and melted butter. Add the warm water gradually while kneading until a smooth and elastic dough forms. Cover and let rest for 30 minutes.
02 -
In a separate bowl, combine pistachio paste and powdered sugar. Stir in cream if desired for a smoother consistency. Mix until fully blended and spreadable. Set aside at room temperature.
03 -
Divide the rested dough into 4 to 6 pieces. Roll each portion into a thin circle approximately 10 cm in diameter. Spread pistachio filling on one half of each circle, leaving a margin along the edge. Fold over to enclose the filling and seal edges firmly with a fork.
04 -
Heat oil in a deep pan to 170–180°C. Fry the prepared calzones in batches, turning to cook both sides, until golden brown (about 1–2 minutes per side). Transfer to paper towels to drain excess oil.
05 -
Arrange warm calzones on the left side of a matte black serving board. Generously drizzle with melted dark chocolate and streaks of hazelnut spread. Top with toasted kataifi and sprinkle with crushed pistachios. Garnish with whole decorative pistachios if desired. Optionally dust with powdered sugar or serve alongside vanilla gelato.
# Notes and Tips:
01 -
Opt for unsweetened pistachio paste to balance rich toppings.
02 -
Toast kataifi briefly in a dry pan or oven until golden and crisp.
03 -
Dark chocolate provides a refined taste and striking color contrast.