Making The Viral Dessert!! Knafe
MAKING THE VIRAL DESSERT!! KNAFE✨ is a medium Middle Eastern recipe that serves 4. 150 calories per serving. Recipe by Lala Tv on YouTube.
Prep: 30 min | Cook: 25 min | Total: 1 hr 10 min
Cost: $9.10 total, $2.28 per serving
Ingredients
- 200 g White Chocolate (good quality, break into pieces for even melting)
- 50 g Semi‑Sweet Chocolate Chips (adds shine and texture to the shell)
- 5 drops Green Food Coloring (optional, creates pastel green shell)
- 100 g Pistachios (shelled, unsalted, finely ground)
- 2 tbsp Tahini (smooth, no‑oil separation)
- 2 tbsp Powdered Sugar (sweetens the filling)
- 1 pinch Salt (enhances flavor)
- 1 tbsp Chopped Pistachios (for garnish)
Instructions
Melt White Chocolate and Chocolate Chips
Place white chocolate pieces and semi‑sweet chocolate chips in a microwave‑safe bowl. Microwave on high for 30‑second intervals, stirring between each, until smooth and fully melted.
Time: PT5M
Add Food Coloring (Optional)
Add 5 drops of green food coloring to the melted chocolate and stir until the color is uniform.
Time: PT1M
Form Chocolate Shells
Pour the colored chocolate into each cavity of the silicone ice‑cube tray, filling about 3/4 full. Tap the tray gently on the counter to release air bubbles.
Time: PT5M
Freeze Chocolate Shells
Place the tray in the freezer and let the shells set for 15 minutes.
Time: PT15M
Prepare Pistachio‑Tahini Filling
While the shells are freezing, grind pistachios in a food processor until fine. Transfer to a mixing bowl, add tahini, powdered sugar, and a pinch of salt. Mix until smooth and creamy.
Time: PT10M
Release Chocolate Cups
Remove the tray from the freezer. Gently pop each chocolate cup out of the silicone mold and place on a serving plate.
Time: PT5M
Fill the Cups
Using a small spoon or piping bag, fill each chocolate cup with the pistachio‑tahini cream, leaving a small gap at the top.
Time: PT5M
Garnish
Sprinkle chopped pistachios on top of each filled cup and, if desired, drizzle a thin stream of remaining melted white chocolate.
Time: PT5M
Final Chill
Return the assembled desserts to the refrigerator for 10 minutes to let the filling set.
Time: PT10M
Nutrition Facts
- Calories
- 150
- Protein
- 2g
- Carbohydrates
- 12g
- Fat
- 10g
- Fiber
- 1g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy, Tree nuts (pistachios), Sesame
Ingredient Substitutions
- Instead of White Chocolate: Milk Chocolate, White Candy Melts
- Instead of Semi‑Sweet Chocolate Chips: Dark Chocolate Chips
- Instead of Green Food Coloring: Matcha powder (natural)
- Instead of Pistachios: Almonds, Walnuts
- Instead of Tahini: Peanut Butter, Almond Butter
- Instead of Powdered Sugar: Honey (adjust amount)
- Instead of Chopped Pistachios: Toasted Coconut Flakes
Equipment Needed
- Microwave‑Safe Bowl
- Silicone Ice Cube Tray (or small silicone mold)
- Spatula
- Mixing Bowl
- Whisk or Fork (optional)
- Freezer
- Refrigerator
Critical Steps — Do Not Skip
- Melting the white chocolate without burning.
- Ensuring the chocolate shells are fully set before removal.
- Gentle removal of frozen shells to avoid cracks.
Chef Tips from the Video
- For a natural green hue, replace food coloring with a pinch of matcha powder blended into the melted chocolate.
- Toast the pistachios lightly before grinding for a deeper nutty flavor.
- Use a piping bag fitted with a small round tip for a clean, uniform fill.
Troubleshooting
Chocolate shells cracked when removing from the mold.
Ensure the chocolate is fully set but not overly hardened; a brief 30‑second room‑temperature rest before removal helps.
Filling is too runny.
Add a little more powdered sugar or let the mixture sit for 5 minutes; the tahini will thicken as it rests.
Shells are too soft at room temperature.
Keep the finished desserts refrigerated until serving; avoid leaving them out for more than 30 minutes.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Chocolate shells can be frozen for up to 2 weeks; fill fresh before serving.
Room temperature: Not recommended; chocolate may soften and filling can spoil.
Make-Ahead Tips
- Prepare and freeze the chocolate shells a day ahead; keep them sealed in a zip‑top bag.
- The pistachio‑tahini filling can be made 24 hours in advance and stored in the refrigerator.
Frequently Asked Questions
What is the cultural significance and history of pistachio cannoli in Dubai cuisine?
Pistachio‑filled desserts have long been a staple of Emirati celebrations, symbolizing hospitality and wealth. The modern “cannoli‑style” version became popular on social media as a fusion of Italian pastry aesthetics with traditional Middle Eastern flavors like pistachio and tahini.
What are the traditional regional variations of pistachio‑tahini desserts in Middle Eastern cuisine?
In the Gulf region, pistachios are often paired with tahini in sweets such as halwa, kunafa, and maamoul. Some variations use rose water or orange blossom water for fragrance, while others incorporate saffron‑infused syrup.
How is the authentic pistachio cannoli traditionally served in Dubai?
Authentic versions are served chilled on a decorative platter, often garnished with whole pistachio halves and a light dusting of powdered sugar. They are commonly enjoyed with Arabic coffee or mint tea during festive gatherings.
What occasions or celebrations is pistachio cannoli associated with in Emirati culture?
These bite‑size treats are popular at weddings, Eid celebrations, and Ramadan Iftar tables, where their sweet yet nutty profile complements savory dishes and dates.
What makes pistachio cannoli special or unique in Middle Eastern dessert tradition?
The combination of a crisp white‑chocolate shell with a creamy tahini‑pistachio filling blends Western pastry technique with the rich, earthy flavors of the Gulf, creating a visually striking and texturally contrasting dessert.
What are the most common mistakes to avoid when making pistachio cannoli at home?
Common errors include overheating the chocolate, which causes graininess, and removing the shells before they are fully set, leading to cracks. Also, over‑filling the cups can cause the filling to spill during the final chill.
Why does this pistachio cannoli recipe use tahini instead of butter or cream cheese?
Tahini provides a silky, nut‑rich base that complements the pistachios and keeps the filling dairy‑free, staying true to Middle Eastern flavor profiles while adding a subtle sesame aroma.
Can I make pistachio cannoli ahead of time and how should I store them?
Yes. Freeze the chocolate shells in airtight bags, and keep the pistachio‑tahini filling refrigerated. Assemble the desserts a few hours before serving and chill them until ready to eat.
What texture and appearance should I look for when making pistachio cannoli?
The chocolate shell should be glossy, firm enough to snap gently, and the filling should be smooth, slightly glossy, and hold its shape without leaking. The garnish of chopped pistachios adds a crunchy contrast.
What does the YouTube channel Lala Tv specialize in?
The YouTube channel Lala Tv focuses on trending viral recipes, quick dessert hacks, and Middle Eastern street‑food inspired treats, delivering step‑by‑step tutorials that are easy for home cooks to follow.
How does the YouTube channel Lala Tv's approach to Middle Eastern desserts differ from other cooking channels?
Lala Tv blends modern visual trends (like pastel colors and bite‑size formats) with authentic regional flavors, often using everyday kitchen tools rather than specialized equipment, making the recipes more accessible to a global audience.
Last updated: September 3, 2026
