Dubai Chocolate Kunafa
- 4 hours ago
- 1 min read
A rich, indulgent dessert with a crispy golden base, melted mozzarella centre, and a creamy pistachio chocolate topping.
Ingredients
Base:
400g flaky vermicelli (kunafa pastry), roughly broken
150g butter (melted)
3 tbsp sugar
Filling:
400–500g mozzarella cheese (crumbled or grated)
Topping:
300g white chocolate (melted)
150g pistachio paste
200ml double cream
Garnish:
80g chopped pistachios
Method
1. Prepare the Base
In a pan, combine the vermicelli, melted butter, and sugar.
Dry fry on medium heat, stirring continuously until golden and crispy.
Transfer into a 12-inch round cake tin and press down firmly into an even layer.
Bake at 180°C (fan 160°C) for 10 minutes.
Remove and allow to cool completely.
2. Add the Filling
Evenly spread the crumbled mozzarella over the cooled base.
3. Make the Topping
Melt the white chocolate gently (microwave or bain-marie).
Add pistachio paste and double cream.
Whisk until smooth and creamy.
Pour evenly over the mozzarella layer.
4. Finish & Chill
Sprinkle chopped pistachios on top. Drizzle some melted chocolate with a piping cone.
Chill in the fridge for at least 2–3 hours, or until set.
5. Serve
Before serving, place in a hot oven (180°C) for 2–3 minutes to warm through and soften the centre.
Tip
For the best texture, serve warm
the contrast between the crunchy base, stretchy mozzarella, and creamy topping is what makes this dessert stand out.
Video recipe: Click Here
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