Pistachio Kataifi (Dubai Chocolate Bar Filling)
This crunchy pistachio kataifi is made from toasted kataifi dough mixed with smooth pistachio cream for a delicious Dubai-style filling. It’s crisp, nutty, lightly sweet, and perfect for stuffing chocolate cookies, layering into bars, or adding a Middle Eastern twist to your desserts. Quick, simple, and incredibly versatile.
Print Recipe
Ingredients
- 60g (1 cup) dried kataifi, shredded/fluffed into strands.
- 28g (2 tbsps) melted, unsalted butter
- 280g (1 cup) pistachio cream/ pistachio paste
Instructions
Oven Method:
- Toast the kataifi. Preheat your oven to 350°F (175°C). Spread the kataifi on a baking sheet and gently fluff it with your fingers to separate the strands.60g (1 cup) dried kataifi, shredded/fluffed into strands.
- Add the melted butter. Drizzle 2 tablespoons melted butter over the kataifi. Toss lightly with your hands or a spatula until the strands are lightly coated — they should look barely glossy, not wet.28g (2 tbsps) melted, unsalted butter
- Bake until crisp. Toast for 10–12 minutes, stirring halfway, until fragrant and lightly golden. Let cool completely; the kataifi will crisp up even more as it cools.
- Combine with pistachio cream. Place the toasted kataifi in a bowl and mix with pistachio cream until evenly coated.The mixture should be textured, crunchy, and slightly sticky from the pistachio cream.280g (1 cup) pistachio cream/ pistachio paste
- Use immediately or store. Use as a filling for Dubai Chocolate Cookies (link here) or any dessert needing a crunchy pistachio center. Pistachio kataifi stores best at room temperature. Keep it in an airtight container and it will stay fresh for about three to four days—just make sure it’s kept in a cool, dry spot, as humidity can soften the crunch. Avoid refrigerating it, since the moisture in the fridge will make the kataifi lose its crispness and can thicken the pistachio cream in an unpleasant way. (See Notes for more info on storage.)
Stovetop Method
- Spread the kataifi in a large skillet in a thin, even layer—avoid overcrowding so it toasts evenly. Drizzle the melted butter over the kataifi and use your hands or tongs to lightly toss the strands so they’re just coated. Place the skillet over medium heat and begin gently stirring and tossing the kataifi continuously, as it can brown quickly. At first the strands will feel soft and a bit tricky to move, but as they cook they’ll become lighter, crispier, and easier to stir. Keep toasting until the kataifi turns a deep golden brown; don’t pull it off the heat too early, because the longer it toasts, the crunchier it becomes. This process usually takes 5–10 minutes. Once done, transfer the kataifi immediately to a bowl to stop the cooking—leaving it in the hot pan will cause it to continue browning.
