Mafroukeh Truffles
These delightful pistachio-studded semolina truffles feature a creamy mascarpone center and a fragrant rose water flavor, making them perfect for festive gatherings or as a sweet finish to a family meal.
Ingredients
Truffle Base
- 1 cup semolina (fine or medium) Fine yields a smoother truffle.
- 2 tablespoons unsalted butter Melted for toasting semolina.
- 1/2 cup granulated sugar To sweeten the mixture.
- 1 teaspoon rose water Add to taste for fragrance.
- 1/2 cup pistachios, chopped Shelled and lightly toasted for flavor.
Filling
- 1 cup mascarpone cheese For the creamy center; cream cheese can be used as a firmer alternative.
Optional
- 1-2 tablespoons simple sugar syrup If you prefer a moister truffle.
Instructions
Preparation
- Melt the butter in a skillet over medium-low heat.
- Add the semolina and stir constantly until it turns a deep golden color and smells toasty (about 6-8 minutes).
- Sprinkle in the sugar and keep stirring until the sugar has dissolved and the mixture loosens slightly.
- Remove from heat and stir in rose water a teaspoon at a time, tasting as you go.
- Transfer the mixture to a bowl and let it cool to room temperature.
- If it feels dry, stir in 1-2 tablespoons of simple syrup or warm milk.
- Fold in the chopped pistachios once cool.
Shape Truffles
- Scoop small portions (about a tablespoon) of the mixture and flatten slightly.
- Place about 1 teaspoon of mascarpone in the center, then wrap the semolina mixture around it and roll into a smooth ball.
Chill and Serve
- Chill the truffles on a tray for at least 30 minutes before serving.
- Serve chilled on a small platter dusted with finely ground pistachios or powdered sugar.
Notes
Store truffles in an airtight container for up to 5 days. For a nut-free version, omit pistachios and mix in toasted coconut or sesame seeds. For an attractive presentation, place each truffle in a mini paper liner.