Kataifi Dubai Chocolate with Pistachio
An indulgent dessert featuring crispy kataifi layers, creamy pistachio filling, and a sticky citrus syrup, perfect for impressing guests without complicated techniques.
Ingredients
For the dessert
- 200-300 g Chocolate of choice, melted Use good-quality dark or milk chocolate depending on desired sweetness.
- 1 jar (6.5 oz) Pistachio butter Provides creamy pistachio flavor; substitute with finely ground pistachios + neutral oil if needed.
- 2 tablespoons Butter, melted For brushing kataifi.
- 1 bag (500 g) Kataifi (shredded phyllo) Thaw if frozen and fluff gently.
- 1/2 cup Crushed pistachio For garnish.
For the syrup
- 1 1/2 cups Sugar
- 1 1/2 cups Water
- 1 tablespoon Lemon juice Balances sweetness and prevents crystallization.
Instructions
Preparation
- Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch baking pan.
- Make the syrup: combine sugar and water in a saucepan. Bring to a simmer, stir until dissolved, then simmer gently for 8-10 minutes until slightly thickened. Remove from heat and stir in lemon juice. Set aside to cool.
- Prepare the filling: melt the chocolate in a double boiler or microwave (20–30 seconds, stir, repeat). Stir in pistachio butter until smooth. If thick, add a teaspoon of neutral oil.
- Ready the kataifi: gently separate strands with fingers and toss with melted butter until evenly coated.
Assembly
- Press about half the buttered kataifi into the pan to form an even layer.
- Spread the chocolate–pistachio mixture evenly over the kataifi base.
- Cover with remaining kataifi, pressing gently to form an even top. Brush extra melted butter over the surface if dry.
Cooking
- Bake for 30–35 minutes, until kataifi is deep golden and crisp.
- Remove from oven and immediately pour cooled syrup evenly over the hot kataifi to maintain texture. Sprinkle crushed pistachios on top.
Chilling
- Let the tray cool to room temperature, then refrigerate for at least 1-2 hours before slicing.
- For clean slices, score with a sharp knife before chilling.
Notes
For a nut-free version, replace pistachio butter with sunflower seed butter and use toasted seeds for garnish. Store in an airtight container in the fridge for up to 4 days.