Dubai Chocolate Mochi

Snip the phyllo dough into short pieces with kitchen shears, melt the butter, drizzle it over the dough, toss to combine, and spread evenly on a baking sheet.

Bake in the oven at 175°C (350°F) for 7-8 minutes.

Give it a stir, then bake for another 7-8 minutes until golden brown, and let it cool completely.

Mix the toasted shredded dough together with pistachio butter, melted white chocolate, and a pinch of salt.

Stir well, shape the filling into balls, and let them set in the refrigerator for 1 hour.

For the wrapper, melt the butter in a pan, add the marshmallows, and melt them about 80% through along with the cocoa powder mixed with milk powder. Knead thoroughly.

Transfer the mixture onto a silicone baking mat to cool, portion it into 20g pieces, and wrap each piece around a chilled filling ball.