If you’re looking for a filling that offers something different from ganache or buttercream, this Dubai chocolate filling brings a grounded, nutty richness with a texture you don’t often see.
You’ll get a soft, creamy blend of pistachio and tahini, paired with crisp golden kunafa. It’s not showy, but it knows what it’s doing. It’s earthy, textured, and surprisingly versatile.
You’ll learn how to prepare the crisp kunafa base and how to blend it into a sweetened pistachio cream. I’ll also explain how I use it in my kitchen from cupcake centers to cheesecake layers and what to expect in flavor and texture.
Kunafa Crunch: Prepping the Foundation
The base of this filling begins with kunafa pastry. It’s fine and wiry, like shredded filo. Once baked in butter, it turns crisp and golden. That’s what gives this filling its edge it crunches between the cream.
Start by tearing the kunafa strands with your hands. They should separate like threads. I always make sure the pastry is fully thawed before handling it. Cold kunafa breaks instead of pulling.
Once separated, pour melted butter over the kunafa in a mixing bowl. Use your fingers or a spoon to coat every strand evenly.
Then bake it at 160°C (320°F) for about 20 minutes. Stir it every 5 minutes. Watch for the color to shift from pale to gold. The strands should feel crisp and dry when done.
Try this in a layered dessert like my Pistachio Mousse with Chocolate Ganache.
Cream Layer: Pistachio and Tahini Come Together
The filling’s body comes from unsweetened pistachio paste. I use a smooth, pure version with no added sugar. It lets me control the sweetness.
Tahini gives it depth. It also softens the strong pistachio note. You want to whisk both together until smooth. Then sift in the powdered sugar. I usually taste as I go, especially if the tahini leans bitter.
This blend forms a thick, spoonable paste that holds shape but isn’t stiff. I use a spatula to mix until I see a uniform pale green.
Combining the Textures: Cream Meets Crunch
Once the kunafa cools, it goes straight into the cream. Don’t mix while the kunafa is warm or the texture turns soggy.
I fold the kunafa into the pistachio-tahini cream gently. The goal is to keep the strands intact. It should look marbled with gold flecks throughout. You’ll end up with a filling that holds its shape and carries a faint snap with every bite.
This mixture stores well in the fridge for up to four days. Keep it in an airtight container.
Comparison: Pistachio Paste vs. Ground Pistachios
I’ve tested this with ground pistachios before. The texture comes out grainy and doesn’t blend smoothly. Pistachio paste gives a finer texture and better control over moisture.
If you’re choosing between the two, go with the paste. It’s pricier but worth it. You get a smoother cream that doesn’t separate.
You can also try the pistachio base in my Pistachio Ganache Truffles.
How I Use It: Fillings, Layers, and More
This Dubai chocolate filling works beautifully in many ways. I’ve used it inside cupcakes, between shortbread sandwich cookies, and piped into tart shells.
If you refrigerate it, it firms up enough to scoop like cookie dough. Let it rest at room temperature before piping.
Try adding a swirl of it over brownie batter or layer it into cheesecake like I do in my Pistachio Chocolate Lava Cakes. It holds shape under baking heat and brings a toasted, nutty layer.
Serving Tips and Storing Advice
This filling is meant to be used cold, piped or spooned into molds or shells before it sets. In traditional Dubai-style desserts, it’s layered under or inside thin chocolate shells or bars. The pistachio cream stays rich and dense, while the kunafa adds a toasted texture that contrasts the chocolate coating.
For best results, store it in the fridge and allow it to rest at room temperature for 10–15 minutes before use. This helps it regain a soft, spreadable consistency. Avoid freezing, the kunafa becomes soft and loses its crunch.
Use this filling inside domed chocolates, in layered chocolate slabs, or shaped into disks before enrobing in tempered chocolate.
Save and Share
If this pistachio-kunafa blend inspired you, save it to your dessert boards for later. I’d love to hear how you used it drop a comment and share your tweaks or questions.
Let’s learn from each other.
Dubai Chocolate Filling Recipe
FOR THE KUNAFA CRUNCH
100g kunafa pastry (kataifi), thawed
30g unsalted butter, melted
FOR THE CREAM MIXTURE
150g pistachio paste (unsweetened)
80g tahini
50g powdered sugar (adjust to taste)
Ingredients
- FOR THE KUNAFA CRUNCH
- 100g kunafa pastry (kataifi), thawed
- 30g unsalted butter, melted
- FOR THE CREAM MIXTURE
- 150g pistachio paste (unsweetened)
- 80g tahini
- 50g powdered sugar (adjust to taste)
Instructions
PREPARE THE KUNAFA CRUNCH: Preheat the oven to 160°C (320°F). Gently pull apart the kunafa strands into small pieces using your hands to separate them evenly.
COAT THE KUNAFA: Place the kunafa pieces in a mixing bowl. Pour the melted butter over them and toss thoroughly to ensure each strand is well coated with butter.
BAKE THE KUNAFA: Spread the buttered kunafa evenly on a parchment-lined baking tray. Bake for 15–20 minutes, stirring every 5 minutes to promote even browning. The kunafa is ready when it turns golden brown and crispy. Remove from the oven and allow it to cool completely.
MIX THE CREAM: In a separate mixing bowl, combine the pistachio paste, tahini, and powdered sugar. Stir using a spatula or whisk until the mixture becomes smooth and fully blended.
COMBINE THE MIXTURES: Once the kunafa crunch has cooled, add it to the pistachio-tahini mixture. Gently fold the mixture together until the kunafa is evenly distributed, creating a thick, creamy, and slightly crunchy filling.
