A rich, crunchy homemade version of the viral Dubai chocolate bar — crispy toasted kunafa (angel hair pastry) tossed in pistachio cream, layered inside a shell of smooth milk and dark chocolate. Crunchy, nutty, and irresistibly gooey in the middle.
Dubai Pistachio Kunafa Chocolate Bar
A rich, crunchy homemade version of the viral Dubai chocolate bar — crispy toasted kunafa (angel hair pastry) tossed in pistachio cream, layered inside a shell of smooth milk and dark chocolate. Crunchy, nutty, and irresistibly gooey in the middle.
- For the Kunafa-Pistachio Filling:
- 100 g kunafa pastry (shredded phyllo/angel hair, finely chopped)
- 3 tbsp unsalted butter (melted)
- 1/2 cup pistachio cream (or pistachio butter)
- 2 tbsp tahini (optional, for extra creaminess)
- Pinch of salt
- For the Chocolate Shell:
- 300 g milk chocolate (melted)
- 150 g dark chocolate (melted (or use all milk chocolate if preferred))
- 1 tsp coconut oil (optional, for shine and easier setting)
- Garnish (optional:)
- Crushed pistachios
- Edible gold leaf or dried rose petals
- Toast the Kunafa
- In a dry pan over medium heat, add the chopped kunafa pastry and melted butter. Toast, stirring frequently, until golden brown and crisp, about 6–8 minutes. Set aside to cool completely.
- Make the Filling
- In a bowl, combine the cooled toasted kunafa with pistachio cream, tahini (if using), and a pinch of salt. Mix until the kunafa is evenly coated and the mixture holds together loosely.
- Prepare the Mold
- Line a chocolate bar mold (or a small rectangular baking tray lined with parchment) with a thin layer of melted milk chocolate, coating the bottom and sides evenly. Place in the fridge for 5–10 minutes to set.
- Add the Filling
- Once the chocolate shell has set, spoon the pistachio-kunafa filling evenly over the base layer, pressing gently to level it out. Leave a small border around the edges for sealing.
- Seal the Bar
- Pour the remaining melted chocolate (mix of milk and dark) over the filling, spreading evenly to fully cover and seal the bar. Tap the mold gently on the counter to release air bubbles.
- Chill
- Refrigerate for at least 30 minutes, or until completely firm.
- Unmold and Garnish
- Carefully remove the bar from the mold. Garnish with crushed pistachios, gold leaf, or rose petals if desired. Slice and serve.
- Kunafa pastry can be found in Middle Eastern grocery stores, sometimes labeled “kataifi.”
- For a smoother filling, blend the toasted kunafa lightly before mixing with pistachio cream.
- Store bars in an airtight container in the fridge for up to 2 weeks.
- For extra crunch, add a tablespoon of crushed pistachios directly into the filling.
Nutrition (per bar, approx.)
- Calories: 420 kcal
- Carbohydrates: 32g
- Protein: 6g
- Fat: 30g
- Sugar: 18g