Name: Dubai Chocolate Filling Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Filling for multiple desserts
Cuisine: Middle Eastern
Ingredients: 100g kunafa pastry (kataifi), thawed; 30g unsalted butter, melted; 150g pistachio paste (unsweetened); 80g tahini; 50g powdered sugar (adjust to taste)

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Why You’ll Love This Recipe

The Dubai Chocolate Filling is a delightful blend of crispy, buttery kunafa pastry and smooth, nutty cream made with pistachio paste and tahini. The combination of textures—crunchy and creamy—creates a delicious contrast in every bite. Whether you use it as a filling for desserts or enjoy it on its own, it’s a rich and indulgent treat that’s sure to impress.

Ingredients

For the Kunafa Crunch:

100g kunafa pastry (kataifi), thawed
30g unsalted butter, melted

For the Cream Mixture:

150g pistachio paste (unsweetened)
80g tahini
50g powdered sugar (adjust to taste)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Kunafa Crunch:

Preheat the oven to 160°C (320°F).
Gently pull apart the kunafa strands into small pieces using your hands, separating them evenly.
Place the kunafa pieces in a mixing bowl. Pour the melted butter over the pieces and toss thoroughly to ensure every strand is well coated with butter.
Spread the buttered kunafa evenly on a parchment-lined baking tray.
Bake for 15–20 minutes, stirring every 5 minutes to promote even browning. The kunafa is ready when it turns golden brown and crispy.
Remove from the oven and allow it to cool completely.

Mix the Cream:

In a separate mixing bowl, combine the pistachio paste, tahini, and powdered sugar.
Stir with a spatula or whisk until the mixture becomes smooth and fully blended.

Combine the Mixtures:

Once the kunafa crunch has cooled, add it to the pistachio-tahini mixture.
Gently fold the mixture together until the kunafa is evenly distributed, creating a thick, creamy, and slightly crunchy filling.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Sweetness: Adjust the powdered sugar to taste based on your preference for sweetness.
Nutty Twist: You can add chopped roasted almonds or walnuts to the cream mixture for an extra layer of texture.
Dairy-Free: For a dairy-free version, substitute the butter with coconut oil or a dairy-free butter alternative.

Storage/Reheating

Storage: Store the Dubai chocolate filling in an airtight container in the refrigerator for up to 1 week.
Reheating: To bring it back to a creamy consistency, gently reheat the mixture in the microwave or over low heat on the stovetop, stirring occasionally.

FAQs

1. Can I use regular pastry instead of kunafa?

Kunafa pastry gives the best texture for this recipe, but you can substitute it with shredded phyllo dough if needed. Just make sure to butter and bake it in the same way.

2. Can I make the filling ahead of time?

Yes, you can prepare the filling in advance and store it in the refrigerator until you’re ready to use it.

3. What other desserts can I use this filling for?

This filling works beautifully in desserts like kunafa, pastries, tarts, or even as a filling for cakes or cookies.

4. How do I know when the kunafa is done baking?

The kunafa is ready when it has turned golden brown and crispy. Be sure to stir it every 5 minutes while baking to promote even browning.

5. Can I substitute pistachio paste with another nut paste?

Yes, you can substitute pistachio paste with other nut pastes like almond paste or hazelnut paste, but the flavor will vary.

6. Can I freeze the Dubai chocolate filling?

Yes, you can freeze the filling for up to 3 months. Let it thaw in the fridge overnight before using.

7. How do I make this filling smoother?

If you prefer a smoother filling, you can blend the pistachio paste with tahini and powdered sugar in a food processor for a creamier texture.

8. Can I add chocolate to this filling?

Yes, you can melt some dark chocolate and mix it into the filling for a chocolatey twist.

9. Is tahini necessary for this recipe?

Tahini adds a rich, nutty flavor that complements the pistachio paste, but if you don’t have it, you can substitute with almond butter or cashew butter.

10. Can I use sweetened pistachio paste?

If you use sweetened pistachio paste, you may want to reduce or omit the powdered sugar to balance the sweetness.

Conclusion

This Dubai Chocolate Filling is a luxurious and unique addition to your dessert repertoire. With its rich pistachio and tahini base, combined with the crispy kunafa crunch, it’s a treat that will leave your taste buds wanting more. Whether you’re using it in Middle Eastern desserts or as a filling for pastries, it’s sure to be a hit with family and friends!

Dubai Chocolate Filling Recipe

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A rich and decadent filling combining crispy kunafa pastry with a creamy pistachio and tahini mixture, perfect for Middle Eastern desserts or pastries.

Author: Amy
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Filling for multiple desserts
Category: Dessert
Method: Baking
Cuisine: Middle Eastern
Diet: Vegetarian

Ingredients

For the Kunafa Crunch:

100g kunafa pastry (kataifi), thawed

30g unsalted butter, melted

For the Cream Mixture:

150g pistachio paste (unsweetened)

80g tahini

50g powdered sugar (adjust to taste)

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Instructions

Preheat the oven to 160°C (320°F).
Gently pull apart the kunafa strands into small pieces using your hands. Place the kunafa pieces in a mixing bowl, pour the melted butter over them, and toss to coat thoroughly.
Spread the buttered kunafa evenly on a parchment-lined baking tray. Bake for 15–20 minutes, stirring every 5 minutes, until golden brown and crispy. Remove from the oven and allow it to cool completely.
In a separate mixing bowl, combine the pistachio paste, tahini, and powdered sugar. Stir until smooth and well blended.
Once the kunafa crunch has cooled, add it to the pistachio-tahini mixture and gently fold it together, ensuring the kunafa is evenly distributed to create a thick, creamy, and slightly crunchy filling.