What are Chocolate Pistachio Kunafa Cookies made of?

Chocolate Pistachio Kunafa Cookies are made from a fusion of Middle Eastern and Western baking ingredients. The star is shredded kunafa dough, which forms a crisp outer layer. The inside usually includes a soft cookie dough base packed with chunks of chocolate, roasted pistachios, brown sugar, butter, and often a hint of vanilla or cardamom for added aroma. Some variations may use pistachio butter or a drizzle of honey for richness.

How do you make kunafa crispy in cookies?

The key to crispy kunafa in cookies is pre-toasting the kunafa dough before baking the full cookie. Mix the dough with melted clarified butter or ghee, spread it thin on a sheet, and bake it briefly. Once it’s lightly golden, press it into your cookie dough as a topping or base. This step guarantees a golden-brown crunch even after baking. Also, make sure you cool the cookies on a wire rack. This prevents steam from softening the crispy layer.

Can I use shredded phyllo instead of kunafa dough?

You can, but with caution. Shredded phyllo doesn’t have the same texture or length as traditional kataifi (kunafa dough). While both are wheat-based and similar in appearance, phyllo is thinner, flakier, and burns faster. If you're using phyllo, chop it finely and toast it with less butter. Still, the best version of Chocolate Pistachio Kunafa Cookies comes from using real kunafa dough for maximum crunch and authenticity.

What type of chocolate works best in Kunafa cookies?

The best chocolate is semi-sweet or bittersweet chocolate, chopped from a high-quality bar. These melt smoothly and balance well with the richness of pistachios and the buttery kunafa layer. You can also try white chocolate for a more delicate contrast or couverture chocolate if you’re aiming for a glossy, pro-baker look.

Chocolate Pistachio Kunafa Cookies – 5 Reasons They're the Best Fusion Dessert

Name: Chocolate Pistachio Kunafa Cookies: Crispy, Gooey, and Perfectly Nutty
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Middle Eastern Fusion
Ingredients: 2 cups shredded kunafa dough (kataifi); 1/2 cup melted unsalted butter or ghee; 1 cup chopped roasted pistachios; 1 cup semi-sweet or bittersweet chocolate chunks; 3/4 cup brown sugar; 1/2 cup granulated sugar; 1 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 tsp rose or orange blossom water (optional); 2 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt

Ingredients

Scale

2 cups shredded kunafa dough (kataifi)
1/2 cup melted unsalted butter or ghee
1 cup chopped roasted pistachios
1 cup semi-sweet or bittersweet chocolate chunks
3/4 cup brown sugar
1/2 cup granulated sugar
1 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 tsp rose or orange blossom water (optional)
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

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Instructions

Preheat oven to 350°F (175°C).
Toast shredded kunafa dough with melted butter or ghee in the oven for 8–10 minutes until golden. Set aside.
Cream softened butter with brown and white sugar until fluffy.
Add eggs one at a time, mixing well, then add vanilla and optional floral water.
Whisk together flour, baking soda, and salt. Gradually mix into wet ingredients.
Fold in chocolate chunks and chopped pistachios.
Form cookie dough balls and roll the outside in toasted kunafa.
Place on lined baking sheet and bake for 10–12 minutes until edges are set and golden.
Cool on a wire rack to maintain crispy bottoms.

Notes

For a gooey center, wrap dough around frozen chocolate chunks. Use real kunafa (kataifi) for best texture and crispiness.

Author: Clara
Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: Middle Eastern Fusion

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 14g
Sodium: 80mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg