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These Dubai Chocolate Bar Cookies with Pistachio Bliss combine rich chocolate and creamy pistachios for a wonderfully indulgent treat. The combination of crispy kataifi pastry and soft cookie dough creates a unique texture that makes these cookies truly special. They are perfect for sharing with friends or savoring with a cup of tea.
I first baked these during a holiday gathering, and they quickly became the highlight dessert everyone asked for again. The contrast between the crunchy filling and tender cookie always impresses guests.
Ingredients
- Kataifi Pastry: Adds a crispy, flaky texture that sets these cookies apart look for fresh, not dried
- Unsalted Butter: Brings creamy richness softened butter makes mixing easier
- Pistachio Spread: Delivers authentic nutty flavor choose one with natural pistachios and no artificial additives
- Brown Sugar and Granulated White Sugar: Blend moisture and crispness in the cookie
- Vanilla Extract: Enhances the overall sweetness and aroma
- Plain Flour and Corn Flour: Provide structure and tenderness use good quality flour for best results
- Baking Soda: Helps cookies rise perfectly giving a soft, chewy crumb
- Egg and Egg Yolk: Bind the dough and add richness
- Milk Chocolate Chunks: Create gooey pockets of melted chocolate inside the cookies
- Chopped Pistachios: Offer crunch and a fresh nutty contrast both inside and as a topping
Step-by-Step Instructions
- Preheat and Prepare the Kataifi:
- Chop kataifi pastry evenly into small pieces and spread on a lined baking tray. Drizzle melted butter over and toss to coat every strand well. Bake at 170 degrees Celsius fan for 15 to 20 minutes until golden and crisp, tossing halfway so it browns evenly. This step is crucial as it develops the signature flaky crunch.
- Mix Kataifi with Pistachio Spread:
- Once cooled slightly, combine the baked kataifi with pistachio spread in a medium bowl. Mix well until creamy and uniform. Spoon 13 to 15 small portions onto a parchment-lined tray, then freeze these balls while making the cookie dough. Freezing helps the filling keep its shape during baking.
- Cream the Butter and Sugars:
- In a large bowl, beat softened butter with both sugars and vanilla extract until pale and fluffy, about 3 to 5 minutes. This aerates the mixture, ensuring lightness in the final cookie.
- Incorporate Eggs and Dry Ingredients:
- Add the whole egg and egg yolk to the butter mixture and beat until everything is creamy and well combined. Gradually fold in plain flour, corn flour, salt, and baking soda just until mostly mixed, leaving a few streaks of flour for tenderness.
- Add Chocolate and Pistachios:
- Fold in roughly chopped chocolate chunks and pistachios evenly through the dough. Cover with plastic wrap and refrigerate for at least one hour or overnight to let flavors meld and dough firm up.
- Assemble the Cookies:
- Preheat oven to 180 degrees Celsius fan and line baking trays. Divide the dough into 13 to 15 equal balls. Flatten each slightly and place a frozen kataifi pistachio filling ball in the center. Fold the dough carefully around the filling, sealing completely. Refrigerate the stuffed balls again for one hour to help them bake evenly without spreading.
- Bake and Finish:
- Bake cookies for 10 to 12 minutes until golden brown. Let cool briefly. Melt remaining milk chocolate to drizzle over each cookie and sprinkle with finely chopped pistachios for a final touch of elegance and crunch.
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Storage Tips
Store in an airtight container at room temperature for up to three days to keep crispness. For longer storage, freeze the unbaked dough balls and bake fresh when desired or freeze baked cookies wrapped tightly for best texture. Always bring to room temperature or warm gently before serving.
Ingredient Substitutions
If kataifi pastry is unavailable, you can experiment with crushed phyllo dough or finely shredded crispy pastry, though the texture will vary slightly. Pistachio spread can be replaced with almond or hazelnut spread for a different nutty profile. Dark chocolate can be used instead of milk chocolate for a richer, less sweet flavor.
Serving Suggestions
Serve these cookies warm with a glass of cold milk or alongside Middle Eastern tea infused with cardamom for an authentic pairing. They also make a beautiful addition to dessert platters at gatherings and pair well with vanilla ice cream for an indulgent treat.
Cultural and Historical Context
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Kataifi pastry is a staple in Middle Eastern desserts, known for its delicate, flaky strands. Combining it with pistachios is common in many sweets from this region and reflects a tradition of layering textures and rich nut flavors in desserts. These cookies are a modern twist on that heritage, bringing familiar flavors into a comforting cookie form.
Frequently Asked Questions
- → What is the purpose of kataifi pastry in these cookies?
Kataifi pastry adds a unique, crispy texture that contrasts the soft, chewy cookie dough, enhancing the overall mouthfeel.
- → How does chilling the dough affect the cookies?
Chilling the dough firms it up, which helps maintain shape during baking and allows flavors to meld for a richer result.
- → Can I use other nuts instead of pistachios?
While pistachios provide a signature flavor and color, chopped almonds or hazelnuts can be substituted for a different but pleasant nutty note.
- → Why are two types of sugar used in the dough?
Brown sugar adds moisture and deeper flavor, while granulated sugar contributes to crispness and balance in sweetness.
- → What oven temperature is best for baking these cookies?
Baking at 180°C (fan) ensures even cooking, allowing the cookies to turn golden brown without drying out.
- → How should the pistachio chocolate filling be prepared?
The filling is made by mixing baked kataifi pastry with pistachio spread until creamy, then portioned and frozen before stuffing to maintain its shape during baking.