Description
Indulge in a rich and luxurious Chocolate Pistachio Kunafa, a delightful twist on the classic Middle Eastern dessert. This recipe layers crispy, buttery kunafa dough with luscious semi-sweet chocolate cream and crunchy pistachios, resulting in a decadent treat that is perfect for impressing guests or enjoying a special occasion.
Ingredients
Scale
Kunafa Base
- 1 package Kunafa Dough (Kataifi), fresh or frozen and thawed
- 150 g Butter, melted (can substitute with coconut oil)
Chocolate Cream Filling
- 200 g Semi-sweet or Dark Chocolate, chopped (milk chocolate can be used for a sweeter option)
- 200 ml Heavy Cream (can substitute with coconut cream for a non-dairy option)
Toppings and Syrup
- 80 g Crushed Pistachios (can substitute with almonds or walnuts)
- 120 ml Sugar Syrup, homemade or store-bought
- 1 tsp Rose Water or Orange Blossom Water (optional; omit for a purer chocolate taste)
Instructions
- Prepare the Kunafa Dough: If using frozen kunafa dough, thaw completely. Gently separate the strands if they are clumped together. Place the kunafa dough in a large bowl and drizzle the melted butter (or coconut oil) over it, tossing gently with your fingers to coat all strands evenly and ensure a crispy texture after baking.
- Prepare the Chocolate Cream: In a heatproof bowl, place the chopped semi-sweet or dark chocolate. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer; do not boil. Pour the hot cream over the chocolate and let sit for 2 minutes to melt. Stir gently until smooth and glossy. Add rose water or orange blossom water if using, and mix to incorporate.
- Assemble the Kunafa: Preheat your oven to 180°C (350°F). Grease a 9×13 inch (23×33 cm) baking dish. Spread half of the buttered kunafa dough evenly in the bottom of the dish, pressing lightly. Pour the chocolate cream evenly over the kunafa base. Cover with the remaining kunafa dough, spreading it evenly to cover the chocolate layer completely.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes or until the top is golden and crispy. The kunafa should be bubbling slightly and smell fragrant.
- Add Sugar Syrup and Garnish: Remove the kunafa from the oven and immediately drizzle the sugar syrup evenly over the hot dessert to soak in. Sprinkle the crushed pistachios vigorously over the top. Let it cool for at least 10 minutes to set before cutting into slices.
- Serve: Serve warm or at room temperature. The chocolate filling should be gooey and rich, contrasted by the crispy kunafa and crunchy pistachios. Slice into 8 pieces and enjoy your indulgent dessert!
Notes
- For a dairy-free version, substitute butter with coconut oil and heavy cream with coconut cream.
- Use dark chocolate for a richer, less sweet flavor, or milk chocolate for a sweeter profile.
- The optional rose water or orange blossom water adds a fragrant Middle Eastern touch but can be omitted for a purely chocolate dessert.
- Ensure the kunafa is served warm for the best texture contrast between crispy dough and gooey chocolate filling.
- Store leftovers covered at room temperature for up to 2 days; reheat gently before serving.
