This pistachio cream filling for Dubai chocolate (or any riff of this yummy treat) is EASIER than the original recipe that uses knafeh/kataifi (shredded phyllo dough). The secret to the crunch is using toasted cornflakes!
I'll be honest, I thought this was just another food trend that was over hyped but I love pistachios so I decided I'd give it a try! I don't usually have knafeh and I didn't want to buy a big bag to try this ONE project and end up with the rest of the bag just sitting in the cupboard...so cornflakes it is! I'm so glad I tried it because IT WAS AMAZING!
Toasted the cornflakes in 5 minutes on the stove top and then mixed it in with store-bought pistachio cream (the kind of pistachio cream you'd use to mix it with to make dubai chocolate) to save time. If you know how to make your own pistachio cream, feel free to do that and mix it with the toasted cornflakes instead!
I used my pistachio cream cornflake mix to make Dubai chocolate strawberries (without the chocolate) and it was so good! Creamy, nutty, crispy.
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Main Ingredients For Pistachio Cream Filling
Ingredient picture for the Pistachio Cream Crunch filling to be added in the future :)
- Sweetened/unsweetened pistachio cream
- Cornflakes
- Unsalted butter
See recipe card below for ingredient measurements! This is for those that want a more in-dept idea of what each ingredients are and what they do. ٩(^ᗜ^ )و ´-
How To Make Pistachio Cream Filling
Step 1: Toast the cornflakes with butter until crispy and turn off heat. Let it cool completely.
Step 2: Mix together cooled, toasted cornflakes and pistachio cream.
This is how it should look when the toasted cornflakes are evenly coated.
How To Store Pistachio Cream Filling
- At room temperature: store in an air tight container at room temperature. I've left this for 1-2 and it was still good!
- In the fridge: store in an air tight container in the fridge and it shouldn't get soggy. Store up to 2-3 days.
Variations/Substitutions
Want to try to change it up? Here are some ideas for you to try!
- No pistachio cream? No problem! Try another nut butter instead of making it a pistachio cream filling like almond butter or peanutbutter!
Equipment
- 1x sauce pot
- 1x rubber spatula
Related
Looking for other recipes like this? Try these:
Dubai Pistachio Cream Filling
Equipment
- 1 saucepan
Ingredients
- 100 grams pistachio cream
- 40-60 grams cornflakes
- 1 tablespoon unsalted butter
Instructions
- In a saucepan over low heat, add 1 tablespoon unsalted butter and 40-60 grams cornflakes. Toast the cornflakes until crispy and turn off heat. Let it cool completely.
- Add 100 grams pistachio cream when the cornflakes are completely cool and mix until evenly coated
- Your dubai pistachio cream filling is now ready for filling chocolate, cookies, or as a dubai strawberry cup!
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