Decadent, rich, and texturally delightful, these Dubai‑Style Chocolate Pistachio Balls bring together the crispy golden strands of kataifi pastry with a luscious pistachio-white chocolate center, all wrapped in a silky coat of dark chocolate. Inspired by Middle Eastern flavors, this dessert feels luxurious and elegant, yet surprisingly easy to make. I love how they double as a gourmet treat and a stunning handmade gift.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
200 g kataifi pastry (shredded phyllo)
75 g unsalted butter
150 g white chocolate
150 g natural pistachio butter
Pinch of sea salt
400 g dark chocolate (55–65 % cocoa), melted
3 tbsp chopped pistachios (optional, for garnish)
Directions
I preheat the oven to 350 °F (175 °C).
I gently separate the kataifi strands, toss them with melted butter, and spread them out evenly on a baking sheet.
I bake the kataifi for 12–15 minutes until golden and crispy, then let it cool completely.
I melt the white chocolate in 30‑second bursts in the microwave, stirring between each interval until smooth.
I stir in the pistachio butter and a pinch of sea salt to create a creamy, nutty filling.
Once the kataifi has cooled, I finely chop it and fold it into the pistachio mixture.
I roll the mixture into walnut-sized balls and place them on a tray.
I chill the balls in the fridge for 30 minutes to firm them up.
While they chill, I melt the dark chocolate using a double boiler or in the microwave.
I dip each ball into the melted dark chocolate, making sure they’re fully coated.
I place them on parchment paper and, if I want to, sprinkle chopped pistachios on top.
I let them set at room temperature or refrigerate them until the chocolate is firm.
Servings and timing
This recipe makes approximately 12 balls.
Prep Time: 30 minutes
Cooking Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 15 minutes
Calories: Around 180 kcal per ball
Variations
I sometimes swap the white chocolate for milk chocolate to create a slightly different sweetness in the filling. For a nut-free option, I use sunflower seed butter instead of pistachio butter. If I want more texture, I fold in finely chopped dried fruits or crushed nuts into the filling. And for a more festive twist, a dash of rosewater or cardamom adds a Middle Eastern aroma I love.
Storage/Reheating
I store the finished chocolate pistachio balls in an airtight container in the refrigerator for up to one week. If I’m gifting them, I let them come to room temperature before packaging. They don’t need reheating, but I sometimes leave them out for 10–15 minutes before serving to let the center soften slightly.
FAQs
How do I keep the kataifi pastry from drying out?
I make sure to cover unused kataifi pastry with a damp cloth while working. Once baked and cooled, it stays crisp if stored in an airtight environment.
Can I use phyllo sheets instead of kataifi?
Kataifi’s shredded texture is key to the crunch, but in a pinch, I’ve crisped up finely chopped phyllo sheets for a similar effect.
Where can I find natural pistachio butter?
I usually find it in health food stores, Middle Eastern markets, or online. It should be pure pistachios without added sugar or oils.
Can these be made ahead of time?
Yes, I often make them a day or two in advance. They hold their shape well and taste even better after chilling.
How can I make them look more elegant for gifting?
I drizzle a bit of extra dark chocolate over the top and add a sprinkle of chopped pistachios or edible gold flakes for a luxurious touch.
Conclusion
These Dubai‑Style Chocolate Pistachio Balls are a gourmet delight that balance crunch, creaminess, and rich chocolate in every bite. I love how easy they are to prepare and how beautifully they present — ideal for parties, gifts, or simply indulging in something special. Every time I make them, they disappear quickly, leaving only sweet compliments behind.
📖 Recipe:
Dubai‑Style Chocolate Pistachio Balls
- Total Time: 1 hour 15 minutes
- Yield: 12 balls
- Diet: Vegetarian
Description
Decadent and elegant, these Dubai‑Style Chocolate Pistachio Balls combine crispy golden kataifi pastry with a creamy pistachio-white chocolate filling, all enrobed in rich dark chocolate. A luxurious Middle Eastern-inspired treat perfect for gifting or entertaining.
Ingredients
200 g kataifi pastry (shredded phyllo)
75 g unsalted butter
150 g white chocolate
150 g natural pistachio butter
Pinch of sea salt
400 g dark chocolate (55–65 % cocoa), melted
3 tbsp chopped pistachios (optional, for garnish)
Instructions
- Preheat the oven to 350 °F (175 °C).
- Gently separate the kataifi strands, toss them with melted butter, and spread evenly on a baking sheet.
- Bake for 12–15 minutes until golden and crispy. Let cool completely.
- Melt the white chocolate in 30-second bursts in the microwave, stirring between each interval until smooth.
- Stir in the pistachio butter and a pinch of sea salt to form a creamy filling.
- Finely chop the cooled kataifi and fold it into the pistachio mixture.
- Roll the mixture into walnut-sized balls and place them on a tray.
- Chill the balls in the fridge for 30 minutes to firm up.
- Meanwhile, melt the dark chocolate using a double boiler or microwave.
- Dip each ball into the melted dark chocolate until fully coated.
- Place on parchment paper and sprinkle with chopped pistachios, if using.
- Let them set at room temperature or refrigerate until the chocolate is firm.
Notes
Store in an airtight container in the fridge for up to 1 week.
Let sit at room temperature for 10–15 minutes before serving for a softer center.
Swap white chocolate for milk chocolate for a sweeter filling.
Use sunflower seed butter for a nut-free version.
Add rosewater or cardamom for a festive twist.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake, Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 ball
- Calories: 180
- Sugar: 10g
- Sodium: 20mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
