Description
Crispy golden kunafa cups filled with silky chocolate ganache and topped with roasted almonds and pistachios for an irresistible Middle Eastern inspired dessert.
Ingredients
Scale
- 300 grams shredded kunafa pastry
- 120 grams unsalted butter, melted
- 250 grams milk chocolate, chopped
- 80 milliliters heavy cream
- 60 grams roasted crushed almonds
- 30 grams chopped pistachios
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 180°C and lightly grease a muffin tin.
- Place shredded kunafa in a large bowl and toss with melted butter until evenly coated.
- Divide the buttered kunafa into muffin tin cavities and press firmly into cup shapes.
- Bake for 18 to 20 minutes until golden and crispy, then cool slightly.
- In a saucepan over low heat, combine milk chocolate, heavy cream, honey, vanilla extract, and salt. Stir until smooth and glossy.
- Spoon the chocolate mixture into the crispy kunafa cups.
- Top with crushed almonds and chopped pistachios while the chocolate is still warm.
- Let the cups sit for 10 minutes before serving.
Notes
- Toast the nuts lightly for deeper flavor.
- Serve slightly warm for the best gooey chocolate texture.
- The pastry cups can be baked ahead and filled later.
- Store leftovers in the refrigerator for up to 4 days.