Decadent Dubai Chocolate Pistachio Kunafa
A rich and crispy Middle Eastern dessert featuring shredded phyllo dough layered with creamy ricotta, dark chocolate, and roasted pistachios, finished with a fragrant rose water syrup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Middle Eastern
Ingredients
Scale
- 1 package Kunafa dough (kataifi) – shredded phyllo dough
- 1 cup (225g) unsalted butter, melted
- 7 oz (200g) dark chocolate (70% cocoa), chopped or chips
- 1 cup (120g) shelled, roasted, roughly chopped pistachios
- 1 cup (250g) ricotta cheese
- 1 cup (200g) granulated sugar
- 1 cup (240ml) water
- 1 tablespoon rose water
- 1 teaspoon lemon juice
- ½ teaspoon ground cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Using your fingers or a fork, gently fluff and separate the shredded phyllo dough to avoid clumps. Place it in a large bowl.
- Pour the melted butter over the kunafa dough and mix well, coating every strand. Set aside.
- In a small saucepan, combine sugar and water. Bring to a boil, then reduce heat and simmer for 8-10 minutes until slightly thickened. Stir in rose water and lemon juice. Remove from heat and let cool.
- In a separate bowl, mix the ricotta cheese with half of the chopped pistachios. Set aside.
- Spread half of the buttered kunafa dough evenly in your baking pan, pressing down gently.
- Add the ricotta-pistachio mixture on top, spreading it evenly across the base.
- Sprinkle the chopped dark chocolate evenly over the ricotta layer. Then cover with the remaining kunafa dough, pressing lightly to seal.
- Bake for 30-35 minutes, or until the top is golden and crispy. Keep an eye to avoid over-browning.
- Remove from oven and immediately pour the cooled syrup evenly over the hot kunafa. The syrup will sizzle and soak in, infusing sweetness throughout.
- Sprinkle remaining pistachios and a pinch of ground cinnamon on top for garnish and extra flavor.
- Let the dessert rest for 10 minutes to absorb the syrup fully before slicing and serving.
Notes
Keep kunafa dough covered with a damp cloth to prevent drying. Pour syrup immediately after baking while kunafa is hot to avoid sogginess. Use a serrated knife dipped in warm water for clean cuts. For a dairy-free option, substitute ricotta with coconut cream or plant-based cream cheese. For gluten-free, use gluten-free shredded phyllo or shredded rice paper.
Nutrition
- Serving Size: 1 slice (approx. 1/8
- Calories: 375
- Sugar: 20
- Sodium: 80
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
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