These Dubai chocolate inspired Kunafa is insanely quick and easy to make and comes together in under 30mins! It can is crispy, creamy, crunchy and packed with flavour. It's the perfect dessert for Ramadan!
This Pistachio Chocolate Kunafa can be made vegan too! I've added ingredient alternatives to the recipe so everybody can make it.
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Ingredients for the Dubai Chocolate Kunafa
See recipe card for quantities to make this quick and easy Pistachio kunafa
Instructions
Begin by chopping/blending the kadayif until chopped into medium/small threads
Next coat it with melted pistachio spread and set aside while you make the cheese filling.
For the filling combine the milk and cornflour in a mug and mix until the cornflour has dissolved then pour this into a pan with the, cream cheese, cheese triangles, and sugar.
Mix on medium/low heat mixing constantly for around 10mins until it thickens, you will notice it will look slightly curdled initially, don’t worry, it will come together as you continue mixing.
Once thickened remove from the heat and add the mozerrella
Time to assemble the kunafa, to do this place ¾ the pistachio kunafa to the bottom and sides of an 8 inch round loose bottom tin.
Then fill with the cheese filling and then top with the remaining kunafa
Bake for 15-20mins until the kunafa is lightly golden on top
As it bakes make the syrup by heating the sugar and water together then add the choc once sugar has dissolved
Once the kunafa has baked, pour the syrup over it, make sure to have a plate/tray under the baking tin to catch any drippings.
Decorate with chopped pistachios and chocolate and rose petals
Slice and serve warm
Finally slice and enjoy!
Pistachio Chocolate Kunafa
Master the art of baking GF, DF & Vegan
Baking Free From 101
Storage
Store at room temperature. Good for 5-7 days.
Quick and Easy Chocolate and Pistachio Kunafa
Chocolate Pistachio Kunafa
- 8" loose bottom tin
- 250ml Dairy free/non-dairy free milk
- 20g Caster sugar
- 2 tablespoon Cornflour
- 200g Dairy free/Non-dairy free Cream cheese
- 6 Plant based/non-plant based Cheese triangles
- 100g Mozzarella
- 350g Kadayif
- 300g Pistachio Spread
- ½ cup Water
- ½ cup Sugar
- 10g Dark chocolate
Begin by chopping/blending the kadayif until chopped into medium/small threads
Next coat it with melted pistachio spread and set aside while you make the cheese filling.
For the filling combine the milk and cornflour in a mug and mix until the cornflour has dissolved then pour this into a pan with the, cream cheese, cheese triangles, and sugar.
Mix on medium/low heat mixing constantly for around 10mins until it thickens, you will notice it will look slightly curdled initially, don’t worry, it will come together as you continue mixing. Once thickened remove from the heat and add the mozerrella
Time to assemble the kunafa, to do this place ¾ the pistachio kunafa to the bottom and sides of an 8 inch round loose bottom tin. Then fill with the cheese filling and then top with the remaining kunafa. Bake for 15-20mins until the kunafa is lightly golden on top
As it bakes make the syrup by heating the sugar and water together then add the choc once sugar has dissolved. Once the kunafa has baked, pour the syrup over it, make sure to have a plate/tray under the baking tin to catch any drippings.
Decorate with chopped pistachios and chocolate and rose petals. Slice and serve warm
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