A kunafa chocolate pistachio dessert is what happens when a classic Middle Eastern pastry meets the Dubai style chocolate craze. You get a thin chocolate shell, then a crunchy filling of toasted kataifi, creamy pistachio and a little tahini.
This version makes small, individual cups, so they are easy to share, store and gift. They also need no oven and only a handful of ingredients. Here is the full recipe, with tips for keeping the filling crisp.
Why Kunafa and Chocolate Work So Well Together
Kunafa is built on kataifi, thin strands of pastry that turn golden and crunchy when toasted in butter. That crunch is the secret. Mixed with pistachio cream, it becomes a nutty, shatter crisp filling that contrasts with smooth chocolate.
Tahini adds a slightly savoury, sesame note that stops the filling from tasting only sweet. A pinch of salt lifts everything. If you want to try the original dessert first, see our easy kunafa recipe at home.
Kunafa Chocolate Pistachio Cups Recipe
Makes: 12 cups Prep: 30 minutes Toast: 10 minutes Chill: about 1 hour
Contains nuts (pistachio), sesame (tahini), dairy and gluten (kataifi). Check labels if you cook for people with allergies.
Ingredients
- 200 g (7 oz) kataifi pastry, thawed and chopped into small pieces
- 3 tablespoons (45 g) butter or ghee
- 200 g (about 3/4 cup) pistachio cream or pistachio spread
- 2 tablespoons tahini
- A pinch of sea salt
- 300 g (10 oz) milk chocolate, chopped
- 100 g (3.5 oz) dark chocolate, chopped
- 2 tablespoons finely chopped pistachios, for topping
Method
- Toast the kataifi. Melt the butter in a wide pan over medium heat. Add the chopped kataifi and stir for 8 to 10 minutes until deep golden and crisp. Tip onto a plate and cool completely.
- Make the filling. In a bowl, mix the cooled kataifi with the pistachio cream, tahini and salt. It should hold together when pressed.
- Melt the chocolate. Melt both chocolates together in 30 second bursts in the microwave, stirring each time, or over a bowl of barely simmering water.
- Make the shells. Spoon about 1 tablespoon of chocolate into each cavity of a 12 hole silicone mould or mini muffin tin lined with cases. Brush the chocolate up the sides. Chill for 10 minutes.
- Fill. Press a heaped tablespoon of the pistachio kunafa filling into each shell. Leave a small gap at the top.
- Seal. Spoon the remaining chocolate over the filling, tap the mould gently to level it and scatter pistachios on top.
- Chill for 45 to 60 minutes until fully set. Unmould and serve.
How to Keep the Filling Crunchy
- Toast until deep golden. Pale kataifi stays chewy. Keep stirring so it browns evenly.
- Cool it completely. Warm kataifi will melt the pistachio cream and the chocolate.
- Keep the filling dry. Do not add syrup or anything wet.
- Mix just before filling. The longer the pastry sits in the cream, the softer it gets.
- Seal the chocolate fully. A complete shell protects the crunch.
Chocolate Tips
Use chocolate you enjoy eating on its own, because the flavour comes through. You do not need to temper it for this recipe, but the cups will have a nicer snap and shine if you do. Melting gently in short bursts stops the chocolate seizing.
For a sweeter cup, use all milk chocolate. For a more adult flavour, use mostly dark chocolate. White chocolate works too, with a few chopped pistachios for colour.
Easy Variations
- Chocolate bark: spread the chocolate on a lined tray, top with the filling, add more chocolate and break into shards once set.
- Filled bar: press the filling into a bar mould for a Dubai style bar. See our Dubai chocolate bar recipe.
- Extra rich: stir a spoonful of melted white chocolate into the filling.
- Ramadan or party platter: make mini cups in petit four cases.
Storage and Gifting
Keep the cups in an airtight container in the fridge. They taste best within three to four days, while the filling is still crisp. Let them sit at room temperature for ten minutes before eating so the chocolate softens slightly.
They also make a lovely gift. Pack them in a small box with parchment between the layers, and label the nuts and sesame clearly.
Troubleshooting
- Filling is too crumbly: add another teaspoon of pistachio cream.
- Filling is too soft: add more toasted kataifi.
- Chocolate shell cracks: make the shell a little thicker and chill gently, not in the freezer.
- Chocolate looks dull: it may have been overheated. Melt slowly next time.
If you love desserts like this, you may also enjoy our high protein desserts and our yogurt tiramisu.
Choosing Your Pistachio Cream
Look for a spread with a high pistachio content and a short ingredient list. Some are very sweet and some are more nutty, so taste yours before you start. If it is very sweet, use more dark chocolate for the shells.
If the spread is very thick, warm the jar gently for a few seconds so it mixes smoothly with the kataifi. If it is very runny, add a little extra toasted kataifi so the filling still holds together.
How to Serve Kunafa Chocolate Cups
- Arrange them on a platter with mint tea or coffee.
- Use petit four cases for a party or dessert table.
- Add fresh fruit, such as raspberries, for a tart contrast.
- Pack them in a small box as a gift, with the allergens clearly labelled.
Further reading: Wikipedia: Knafeh | Tasting Table: everything to know about knafeh
Frequently Asked Questions
What is kunafa chocolate?
It is chocolate filled with crisp toasted kataifi pastry, usually mixed with pistachio cream and tahini. It is inspired by the traditional kunafa dessert and by the Dubai style chocolate trend.
What is kataifi?
Kataifi is shredded filo pastry, made of thin strands. You can find it frozen in Middle Eastern and Mediterranean shops.
Can I make it without pistachio cream?
Pistachio cream gives the classic flavour. You can use another nut spread, but the taste will change.
How long do kunafa chocolate cups last?
Keep them in the fridge in an airtight container. They are best within three to four days.
Is this the same as a Dubai chocolate bar?
It uses the same flavours, kataifi and pistachio, but here they are made into small cups instead of a bar.
