3 Pistachio Cream Desserts You Need to Try (Inspired By Dubai Chocolate Bars!)

Ingredients

• 1 cup Pistachio Cream (store‑bought, smooth consistency)
• 100 g Milk Chocolate Chips (semi‑sweet, for mixing into pistachio cream)
• 2 tbsp Tahini (smooth, unsalted)
• 226 g Unsalted Butter (2 sticks, melted for brushing and mixing)
• 20 sheets Phyllo (Filo) Dough Sheets (thawed, keep covered with damp towel)
• 200 g Granulated Sugar (for syrup)
• 120 ml Honey (light honey, for syrup)
• 260 ml Water (for syrup (1 cup + 2 tbsp))
• 2 tbsp Chopped Pistachios (for garnish, optional)

Instructions

1. Make Pistachio‑Chocolate Spread

   Place the pistachio cream in the food processor, add the milk chocolate chips, and pulse until smooth and fully incorporated.

   Time: PT5M

2. Melt Butter

   In a small saucepan melt the 226 g butter over low heat, then set aside to keep warm for brushing.

   Time: PT5M

   Temperature: low heat

3. Prepare Syrup

   Combine 1 cup (200 g) sugar, 260 ml water and 120 ml honey in a saucepan. Bring to a simmer, stir until sugar dissolves, then boil gently for 20 minutes until slightly thickened. Remove from heat and let cool.

   Time: PT25M

   Temperature: medium heat

4. Thaw and Keep Phyllo Moist

   Unwrap the phyllo sheets, lay them on a clean surface, and cover with a damp kitchen towel to prevent drying while you work.

   Time: PT5M

5. Brush Bottom of Pan

   Place parchment in a 9×13 in baking pan, then brush the bottom generously with melted butter.

   Time: PT2M

6. Layer Phyllo and Butter (Bottom 8 Sheets)

   Lay two phyllo sheets, brush each with melted butter, repeat until you have eight sheets stacked.

   Time: PT8M

7. Add First Filling Layer

   Spread half of the pistachio‑chocolate spread over the top sheet, then sprinkle half of the chopped pistachios.

   Time: PT3M

8. Add Middle Phyllo Layers

   Add four more layers of phyllo, brushing each with butter. After the fourth sheet, spread the remaining pistachio‑chocolate mixture and the rest of the chopped pistachios.

   Time: PT8M

9. Top Layers

   Finish with the remaining 6‑8 phyllo sheets, brushing each with butter. Ensure the top is well‑buttered to achieve a golden crust.

   Time: PT5M

10. Cut into Diamonds

    Using a butter‑ed knife, cut the assembled baklava into diamond shapes: three vertical cuts (center and each side) then diagonal cuts across each strip.

    Time: PT5M

11. Bake

    Bake in a preheated oven at 350°F for 45‑55 minutes, or until the top is deep golden and the layers are crisp.

    Time: PT50M

    Temperature: 350°F

12. Add Hot Syrup

    Immediately after removing the baklava from the oven, pour the warm honey‑sugar syrup evenly over the hot baklava, allowing it to soak.

    Time: PT3M

    Temperature: hot

13. Cool and Rest

    Allow the baklava to cool to room temperature, then let it rest for at least 2 hours (preferably longer) so the syrup fully absorbs.

    Time: PT2H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g