Yoyo cookies with pistachio filling next to Yoyo cookies coated with ground coconut (photo: Walla! system, Ayala Jenny)
There are many versions of the famous Hiyo cookies from the Moorish kitchen (Moroccan, Tripolitanian, Algerian and Tunisian).
The best-known version is to make them in the form of cakes (like donuts or sponges) dipped in ground coconut.
In honor of this year's Hanukkah, I chose to make fried balls out of them and fill them with a rich and delicious pistachio filling that creates a festive and wonderful play of colors - die-hard pistachio lovers will celebrate.
A celebration and wealth of flavors.
Yo-yo cookies filled with pistachio (photo: Ayala Jenny)
Ingredients
For the yoyo cookie dough:
3 eggs
½ cup sugar
1 bag of vanilla sugar
350 grams of self-raising flour (or regular flour with a bag of baking powder)
Oil for frying at a height of 5 cm
For pistachio filling:
½ ground pistachios (or ground almonds)
¼ natural pistachios, chopped
3 tablespoons of sweetened pistachio puree (or naturally sweetened with a tablespoon of powdered sugar)
For the syrup:
3 cups of sugar
2 cups are sealed
½ squeezed lemon
For decoration:
Ground coconut
Chopped pistachios
For the conversion table click here >
Preparation
How do you make pistachio-filled Yo-Yo rolls?
1
Start making the syrup:
bring the water and sugar to a boil in a small pot and cook until the sugar melts and the liquid thickens a little.
Add the lemon juice and set aside.
2
How to make the dough:
Put all the dough ingredients together and knead for a short time just until you get a uniform dough.
It's okay if it's a little sticky.
Leave to rest for 20 minutes.
3
Meanwhile, prepare the stuffing:
mix all the ingredients together and make small balls of it with a diameter of about 1.5 cm. Set aside.
4 After the dough has rested, roll it into 2.5-3 cm balls. If the dough is still a little sticky, flour your hands.
5
Heat the oil and start filling and frying:
take a ball of dough and push the ball of pistachio filling into it.
Close the dough over it, roll it between the palms of your hands until it forms a nice ball and put it in the hot oil.
Fry until a nice brown color on all sides and remove with a slotted sieve/spoon on absorbent paper.
6 Put the hot balls in the syrup for half a minute immersion (if the balls are hot, the syrup should be cold and if the balls have already cooled, the syrup should be warmed up a little).
7 Prepare bowls with ground coconut and/or chopped pistachios and dip the fried yoyo in them with the syrup.
serving
8
A proposal for variety:
you can prepare half the quantity in the form of kakams (like Dontas) without filling and serve together.
Roll out half the amount of dough to a thickness of 1 cm. Cut circles with a glass or a small ring and with a tube or a smaller diameter round cut a hole in the middle. Fry, dip in syrup and coating.
More cookie recipes
Semela donuts filled with marzipan
Indian donuts
Sphinx by Yonit Zuckerman
Moroccan sponge
Rolled date cookies
Lemon pistachio cookies
Snowy butter and cinnamon cookies
Salty oriental cookies
Elephant ear cookies
Berry and white chocolate scones
Japanese yeast cake
Classic rose cookies
Oatmeal, chocolate and pecan cookies
Butter and citrus cookies
Food
Tags
cookies
Donuts
sponge
Hanukkah
Pistachio
