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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.

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)

Instructions

  1. Preheat the oven to 160°C (320°F).
  2. 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.
  3. 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.
  4. In a separate mixing bowl, combine the pistachio paste, tahini, and powdered sugar. Stir until smooth and well blended.
  5. 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.

Notes

Adjust powdered sugar to taste for the desired sweetness.

Add chopped roasted almonds or walnuts for extra texture.

For a dairy-free version, substitute butter with coconut oil or dairy-free butter alternative.

If you want a smoother texture, blend the pistachio paste with tahini and powdered sugar in a food processor.

Store the filling in an airtight container in the refrigerator for up to 1 week.

Can be frozen for up to 3 months. Thaw in the fridge overnight before using.

Nutrition

Find it online: https://chocolatecoveredamy.com/dubai-chocolate-filling-recipe/