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Upgraded sponge or stuffed donuts? We call it "yo-yo cookies you can't stop eating" - voila! Food


A recipe for Moroccan yo-yo cookies - fried cookies filled with pistachios, something between sponges and donuts, which is certain that you can't stop eating them, enter >>

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)


  • 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 >


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.


  • 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


  • cookies

  • Donuts

  • sponge

  • Hanukkah

  • Pistachio

Source: walla

All life articles on 2022-12-14

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