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Decadent Dubai Chocolate Bar Pistachio Knafeh Cups

Dubai chocolate bar pistachio knafeh cups - featured image
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A rich and comforting dessert featuring crispy kataifi strands wrapped around melted Dubai dark chocolate and topped with crunchy pistachios, blending Middle Eastern tradition with a modern chocolate twist.

Ingredients

Scale
  • 200 grams (7 oz) kataifi (shredded phyllo dough), thawed if frozen
  • 100 grams (7 tablespoons) unsalted butter, melted
  • 100 grams (3.5 oz) Dubai dark chocolate bar (60-70% cocoa), chopped
  • 80 grams (about ¾ cup) shelled pistachios, roughly chopped
  • 2 tablespoons (25 grams) granulated sugar
  • 1 teaspoon rose water or orange blossom water (optional)
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • Powdered sugar for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone baking cups.
  2. In a large mixing bowl, fluff the thawed kataifi strands gently with your fingers. Pour melted unsalted butter over the kataifi, then sprinkle in sugar, ground cinnamon, and a pinch of salt. Toss gently until every strand is coated.
  3. Divide the buttered kataifi evenly among the muffin cups. Press a small well into the center of each mound to create space for the chocolate chunks.
  4. Bake for 15-18 minutes or until the kataifi turns golden brown and crispy, watching carefully to avoid burning.
  5. While baking, melt the chopped Dubai chocolate bar in a heat-safe bowl over simmering water or using a double boiler, stirring gently until smooth and glossy.
  6. Once the kataifi cups are baked and slightly cooled (about 5 minutes), spoon the melted chocolate into the center wells of each cup.
  7. Top generously with chopped pistachios and, if desired, sprinkle a few drops of rose water or orange blossom water.
  8. Optionally dust the tops with powdered sugar for presentation.
  9. Let the cups cool completely for about 10 minutes to allow the chocolate to set slightly but remain gooey.
  10. Serve warm or at room temperature for the best texture contrast.

Notes

If kataifi browns too quickly, tent loosely with foil to prevent burning while allowing crisping. Melt chocolate gently over indirect heat to avoid graininess. Toast pistachios lightly for extra aroma. For dairy-free version, substitute butter with coconut oil and use dairy-free chocolate. Store leftovers in an airtight container at room temperature for up to 1 day; reheat briefly in a 300°F oven to refresh crispness. Do not freeze as texture will be compromised.

Nutrition

Keywords: knafeh, pistachio, chocolate, Dubai chocolate, Middle Eastern dessert, kataifi, easy dessert, homemade dessert, nutty dessert

Find it online: https://tessierecipes.com/decadent-dubai-chocolate-bar-pistachio-knafeh-cups-recipe-easy-and-homemade/