These Chocolate Pistachio Kunafa Cookies offer an irresistible combination of crispy kunafa dough, rich chocolate, and crunchy pistachios, all drenched in a touch of honey and rose water. They bring together the delicate flavors of Middle Eastern desserts in a fun and accessible cookie form, perfect for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, melted
1 cup semolina flour
1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon cardamom powder
1 cup kunafa dough (shredded phyllo dough)
1/4 cup dark chocolate chips
1/4 cup pistachios, chopped
1 tablespoon rose water (optional)
1/4 cup honey
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a bowl, I combine the melted butter, semolina flour, sugar, salt, and cardamom powder. I mix everything well until the dough starts to come together.
Next, I break up the kunafa dough and mix it into the dough, making sure it’s evenly distributed throughout.
Then, I shape the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet.
Using my thumb, I press a small indentation in the center of each ball.
In a separate bowl, I mix the chocolate chips and chopped pistachios. I place a spoonful of the chocolate-pistachio mixture into the indentation of each cookie.
I bake the cookies for 12-15 minutes or until they turn golden and crispy around the edges.
After baking, I remove the cookies from the oven and drizzle them with honey and rose water (if I’m using it) to add extra sweetness and fragrance.
I let the cookies cool on a wire rack before serving.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 12 cookies
Variations
If I’m in the mood to change things up, I can experiment with a few variations:
Nut Substitutes: I can swap out pistachios for other nuts like almonds or walnuts for a different flavor profile.
Chocolate Choices: If I prefer a different type of chocolate, I can try milk chocolate or even white chocolate chips for a sweeter, creamier taste.
Spices: While I love the cardamom in this recipe, I can also try cinnamon or a dash of nutmeg for a slightly different aromatic experience.
Rose Water Substitute: If I’m not fond of rose water, I can leave it out or replace it with orange blossom water for a different floral note.
Larger Cookies: If I prefer bigger cookies, I can shape the dough into larger balls, though this will affect the baking time (I’d need to bake them a bit longer).
Storage/Reheating
I store these cookies in an airtight container at room temperature, and they’ll stay fresh for up to 3 days. If I want to extend their shelf life, I can refrigerate them, though they might lose some of their crispiness. To bring back the crispiness, I simply reheat the cookies in the oven for a few minutes at 350°F (175°C).
FAQs
How do I get the kunafa dough?
Kunafa dough can typically be found at Middle Eastern grocery stores or ordered online. It’s often sold frozen, and I just need to break it up to mix into the cookie dough.
Can I use phyllo dough instead of kunafa dough?
Yes, I can use phyllo dough if I can’t find kunafa dough. Just shred the phyllo dough to mimic the texture of kunafa dough.
Can I make these cookies in advance?
I can definitely make the dough ahead of time and store it in the fridge for up to a day before baking. Just remember to let the dough come to room temperature before shaping it into balls and baking.
Can I freeze the cookies?
Yes, I can freeze the dough or the finished cookies. To freeze the dough, I’ll shape the balls and place them on a baking sheet in the freezer. Once they’re frozen, I’ll transfer them to a freezer bag or airtight container. To bake, I’ll add a couple of extra minutes to the baking time.
Is it necessary to use rose water?
Rose water adds a lovely floral fragrance and flavor, but it’s optional. If I’m not fond of it or don’t have any on hand, I can skip it, and the cookies will still be delicious.
Conclusion
These Chocolate Pistachio Kunafa Cookies are a delightful fusion of textures and flavors that I’m sure I’ll make again and again. The combination of crispy kunafa dough, gooey chocolate, and crunchy pistachios makes for a treat that’s both indulgent and unique. Plus, with the simple ingredients and easy steps, it’s the perfect way to bring a little bit of Middle Eastern sweetness into my kitchen.
📖 Recipe:
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Chocolate Pistachio Kunafa Cookies
- Total Time: 35 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
These Chocolate Pistachio Kunafa Cookies offer an irresistible combination of crispy kunafa dough, rich chocolate, and crunchy pistachios, all drenched in a touch of honey and rose water. A unique, Middle Eastern-inspired dessert in cookie form.
Ingredients
1/2 cup unsalted butter, melted
1 cup semolina flour
1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon cardamom powder
1 cup kunafa dough (shredded phyllo dough)
1/4 cup dark chocolate chips
1/4 cup pistachios, chopped
1/4 cup honey
1 tablespoon rose water (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the melted butter, semolina flour, sugar, salt, and cardamom powder. Mix well until the dough starts to come together.
- Break up the kunafa dough and mix it into the dough, ensuring it is evenly distributed.
- Shape the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet.
- Press a small indentation in the center of each ball with your thumb.
- In a separate bowl, mix the chocolate chips and chopped pistachios. Place a spoonful of the chocolate-pistachio mixture into the indentation of each cookie.
- Bake for 12-15 minutes or until golden and crispy around the edges.
- After baking, drizzle the cookies with honey and rose water (if using) to add extra sweetness and fragrance.
- Let the cookies cool on a wire rack before serving.
Notes
Nut Substitutes: Swap pistachios for almonds or walnuts for a different flavor.
Chocolate Choices: Use milk or white chocolate chips for a creamier taste.
Spices: Experiment with cinnamon or nutmeg for a different aromatic flavor.
Rose Water Substitute: Use orange blossom water instead of rose water for a different floral note.
Larger Cookies: Shape dough into larger balls and adjust baking time accordingly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
