Dubai Chocolate Kunafa
320kcal
Ingredients
- 1 package (16 oz) kunafa dough, thawed
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 0.5 cup water
- 1 tsp lemon juice
- 1 tsp rose water
- 1 cup semisweet chocolate chips
- 0.5 cup heavy cream
- 0.25 cup chopped pistachios, for garnish
Equipment
- 9x13-inch baking dish
- saucepan
- spoon or spatula
- pastry brush
Method
- Preheat oven to 350°F. Brush a 9x13-inch baking dish with melted butter.
- Separate kunafa dough strands with fingers and mix with remaining melted butter. Press half into the dish.
- In a saucepan, simmer sugar, water, and lemon juice for 5 minutes. Stir in rose water and cool.
- Heat heavy cream until steaming. Pour over chocolate chips and stir into a smooth ganache. Spread over kunafa base.
- Top with remaining dough, press lightly. Bake 30–35 minutes until golden.
- Pour cooled syrup over hot kunafa. Let rest 10 minutes to absorb.
- Garnish with chopped pistachios. Serve warm or at room temperature.
Nutrition
Calories320kcalCarbohydrates28gProtein3gFat22gSaturated Fat13gPolyunsaturated Fat1.5gMonounsaturated Fat5gTrans Fat0.3gCholesterol45mgSodium110mgPotassium130mgFiber1.2gSugar18gVitamin A450IUVitamin C0.2mgCalcium40mgIron1.4mg
Notes
For a citrusy twist, swap rose water with orange blossom water. Use coconut cream and dark chocolate for a dairy-free or low-glycemic version. Mini kunafa cups baked in muffin tins make perfect single servings. Leftovers stay crisp when reheated at 300°F for 8 minutes.