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Dubai Chocolate Pistachio Kunefe

Section: Festive Flavors Year Round

Dive into a delicious fusion of Dubai-inspired flavors with chocolate balls filled with rich pistachio cream and crispy kunefe pastry. These bite-sized desserts offer a luscious dark chocolate casing over a smooth, nutty filling enhanced by toasted kataifi. With a no-bake approach and vibrant pistachio garnish, each ball delivers layers of texture and depth. Whether shared at holiday gatherings or enjoyed as a luxurious snack, the combination of silky chocolate, golden kunefe, and fragrant nuts promises to delight both the senses and sweet cravings. Perfect for making ahead and serving chilled for any festive table.

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Contributed by Harper
Last updated on Mon, 23 Jun 2025 13:17:35 GMT
A bowl of chocolate balls with pistachio filling. Save
A bowl of chocolate balls with pistachio filling. | flavorrhaven.com

Dubai Chocolate Balls with Pistachio Kunefe Filling deliver a magical combination of crunchy kunefe pastry, homemade pistachio cream, and two types of chocolate. These bites are inspired by the viral Dubai chocolate bar but add a luxurious Middle Eastern twist with fresh ingredients and a creamy center. Every time I make them, they disappear faster than I can set them out, making them perfect for the holidays or whenever you need a showstopper treat.

Every batch I make brings memories of family gatherings alive. Rolling the pistachio cream centers with my kids has turned into one of our favorite December traditions and they beg to decorate each ball with extra pistachios.

Ingredients

  • Kataifi pastry or kunefe: Shredded phyllo dough that crisps up and gives signature crunch Choose fresh or frozen and thaw fully before use
  • Butter: Adds richness and helps the pastry brown Pick a high quality unsalted butter for best flavor
  • White chocolate: Melts into the base of the pistachio cream Look for good quality bars rather than chips for smooth texture
  • Neutral vegetable oil: Optional but makes the filling extra creamy Avocado or corn oil works well
  • Natural pistachio butter or roasted unsalted pistachios: Pistachios are the star for color and earthy taste Make your own butter from fresh pistachios if possible for the brightest flavor
  • Salt: Balances sweetness and highlights pistachio notes Fine sea salt is best
  • Dark chocolate: High-quality 55 to 65 percent cocoa for luscious outer shell Tempered ensures a crisp glossy finish
  • Chopped pistachios: Adds crunch and color as a garnish Always toast pistachios for maximum aroma

Step-by-Step Instructions

Prepare the Kataifi:
Chop kataifi pastry into short pieces and fluff to loosen all the threads with your hands You are looking for even separation so each bite is crisp and light
Toast the Kataifi:
Melt butter in a pot over medium heat and add kataifi Stir constantly and toast until golden and very crisp Use two forks to keep breaking up the pastry as it browns Allow it to cool completely so it stays crunchy in the filling
Make the Pistachio Cream Center:
Melt white chocolate gently in a heatproof bowl using the microwave in short bursts or a double boiler If using vegetable oil add it now Stir in pistachio butter and a pinch of salt Mix very well and let this mixture cool It will thicken as it stands
Combine Kataifi and Pistachio Mixture:
Add cooled toasted kataifi to the pistachio cream and stir until evenly distributed If the mixture is runny chill it for a few minutes before shaping
Shape the Balls:
Scoop out portions about thirty grams each Roll gently into balls Place on a parchment-lined tray and freeze until firm This step makes dipping easier
Dip in Chocolate:
Melt and temper the dark chocolate for the best gloss and texture Dip each frozen ball into the chocolate using two forks to completely coat Shake off excess chocolate and set on wax paper Repeat with all balls
Decorate and Set:
While the coating is still wet sprinkle with plenty of chopped pistachios Let everything set at room temperature until firm before transferring to a plate
A chocolate ball with a pistachio filling.
A chocolate ball with a pistachio filling. | Flavorrhaven.com

Getting the perfect blend of pistachio cream and kunefe crunch is my favorite part Kid memories surface every time I grind fresh pistachios and the aroma fills the kitchen You really cannot beat that scent mingling with melted chocolate

Storage Tips

Store chocolate balls in an airtight container in the fridge for up to five days They are best enjoyed at room temperature so let them sit out for ten minutes before serving For longer storage freeze the undipped balls and dip them in chocolate before serving

Ingredient Substitutions

If you cannot find kataifi pastry use shredded phyllo sheets as the closest substitute For nut allergies try almond butter or sunflower seed butter in place of pistachio The chocolate coating works with both white or milk chocolate for a different spin

Serving Suggestions

Bring these chocolate balls to festive gatherings or serve as part of a dessert platter They look beautiful paired with Turkish tea or rich hot cocoa For gifting wrap each ball in foil or decorative paper with a ribbon

Cultural Context

Kunefe is a treasured dessert throughout the Middle East especially during celebrations The layers of toasted pastry and pistachio cream bring together the traditional and modern in every bite Remaking this classic flavor in chocolate ball form honors the legacy while adding a playful twist

FAQs about Recipes

→ What is kataifi pastry and where can I find it?

Kataifi is a shredded filo dough commonly used in Mediterranean desserts. Look for it in the frozen section of international or Middle Eastern grocery stores.

→ Can I make pistachio butter at home?

Yes, simply blend roasted unsalted pistachios in a food processor until smooth, adding a touch of oil if needed for creaminess.

→ How do I temper dark chocolate for coating?

Melt two-thirds of your chocolate, then stir in the remaining chopped chocolate off heat to bring the temperature down. This helps ensure a glossy shell.

→ Is it possible to prepare these chocolate balls ahead of time?

Absolutely! These chocolate balls keep well refrigerated for several days, making them perfect for advance preparation and gifting.

→ Can I add other nuts instead of pistachios?

Certainly. Try using hazelnuts or almonds for a different twist on flavor and texture while following the same method.

Dubai Chocolate Pistachio Kunefe Balls

Chocolate balls with crunchy kataifi and creamy pistachio center, dipped in dark chocolate for an indulgent treat.

Prep Time
40 mins
Cooking Time
20 mins
Overall Time
60 mins
Contributed by: Harper

Recipe Category: Holiday Specials

Skill Level: Moderate

Cuisine Type: Mediterranean

Recipe Output: 16 Portion Size (16 chocolate balls)

Dietary Features: Vegetarian-Friendly

What You'll Need

→ Filling

01 200 g kataifi pastry (kunefe), cut into 2.5 cm pieces
02 80 ml unsalted butter
03 150 g white chocolate
04 7 g neutral vegetable oil (optional, avocado or corn oil)
05 150 g natural pistachio butter or roasted unsalted pistachio nuts
06 1 g fine sea salt

→ Coating and Decoration

07 400 g dark chocolate (55–65% cocoa), melted and tempered
08 24 g chopped pistachios

Step-by-Step Guide

Step 01

Chop kataifi pastry into 2.5 cm lengths and separate threads thoroughly with your hands.

Step 02

In a medium pot over medium heat, combine butter and chopped kataifi pastry. Toast, stirring constantly, until golden brown and crispy. Use two forks to further separate threads as they cook. Allow mixture to cool completely.

Step 03

Place white chocolate and vegetable oil (if using) in a heatproof bowl. Melt gently over a double boiler or in 10–15 second microwave intervals. Stir in pistachio butter and salt until fully combined. Allow filling to cool completely.

Step 04

Gently fold the cooled toasted kataifi pastry into the pistachio-white chocolate mixture. If the mixture is too runny, refrigerate until firm.

Step 05

Divide mixture into 16 portions, approximately 30 g each. Shape into balls and arrange on a tray lined with parchment or wax paper. Freeze until firm.

Step 06

Using two forks, dip each frozen ball into melted tempered dark chocolate and roll until completely coated. Let excess chocolate drip off, then place balls onto parchment paper.

Step 07

Sprinkle each ball with chopped pistachios and let set fully before transferring to a serving plate.

Additional Notes

  1. Temper dark chocolate for a glossy, crisp finish using the seeding method or by adding a small amount of coconut oil for easier coating.
  2. Filling mixture can be refrigerated if too soft for shaping, ensuring clean round balls.
  3. Use equal weights of roasted, unsalted pistachios to make fresh pistachio butter as needed.

Tools You'll Need

  • Medium saucepan or pot
  • Double boiler or microwave-safe bowl
  • Forks
  • Mixing bowls
  • Baking tray lined with parchment or wax paper

Allergen Notices

Inspect every ingredient for potential allergens and seek expert advice if necessary.
  • Contains tree nuts (pistachios)
  • Contains dairy (butter, white and dark chocolate)

Per Serving Nutritional Info

Keep in mind these are general guidelines, not a replacement for professional advice.
  • Calories: 298
  • Fats: 22 grams
  • Carbohydrates: 26 grams
  • Proteins: 5 grams