Description

This Indulgent Chocolate Pistachio Kunafa Dessert marries the traditional flaky kunafa dough with rich chocolate ganache and crunchy pistachios, creating a decadent treat that impresses at any gathering. A luscious syrup infused with rose or orange blossom water elevates the flavors, resulting in a crisp, gooey finish that’s perfect for special occasions or a luxurious dessert.

Ingredients

Scale

Kunafa Base

1 pack Kunafa Dough (Kataifi)
1/2 cup Butter (melted)

Chocolate Ganache

8 oz Semi-Sweet or Dark Chocolate (chopped) (Can substitute with milk chocolate)
1 cup Heavy Cream

Toppings and Syrup

1/2 cup Crushed Pistachios (Can substitute with walnuts)
1/2 cup Sugar Syrup (flavored with rose water or orange blossom)
1 tbsp Rose Water or Orange Blossom Water (optional; omit if not available)

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Instructions

Prepare Kunafa Dough: Melt the butter completely and thoroughly coat the shredded kunafa dough strands with the melted butter to ensure an even crispiness when baked.
Form Base: Preheat your oven to 350°F (175°C). Lightly grease your baking dish, then press half of the butter-coated kunafa dough evenly into the bottom, creating a firm base layer.
Make Ganache: Heat the heavy cream until just about to simmer, then pour it over the chopped chocolate. Let sit for 2 minutes before stirring gently until the mixture is smooth and fully combined.
Assemble Layers: Spread the warm chocolate ganache evenly over the kunafa base. Sprinkle the crushed pistachios over the ganache, then gently press the remaining kunafa dough on top to form the final layer.
Bake: Place the assembled kunafa in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and crispy.
Add Syrup: Warm the sugar syrup slightly and drizzle it evenly over the hot kunafa. Allow the syrup to soak in for at least 10 minutes before serving.
Garnish & Serve: Cut the kunafa into servings and garnish each piece with additional crushed pistachios and optional rose petals for an elegant presentation.

Notes

For a nut-free version, omit pistachios or replace with toasted coconut flakes.
Milk chocolate can be used instead of dark for a sweeter ganache.
Rose water or orange blossom water in the syrup adds a traditional aromatic touch, but can be skipped if unavailable.
Ensure the syrup is warm when pouring over the hot kunafa for optimal absorption.
Store leftovers covered in the refrigerator and reheat in the oven to retain crispiness.