Dubai Chocolate Pastry Recipe
The ultimate chocolate pastry dessert inspired by the viral Dubai chocolate! Flakey golden pastries loaded with Nutella, crunchy pistachio cream and strawberries.
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Servings 12 pastries
Ingredients
- 17.3 oz puff pastry sheets 1 package, 2 sheets
- 1 1/2 cups Nutella hazelnut spread
- 6-8 strawberries sliced
Crunchy Pistachio Cream-
- 2 Tbsp unsalted butter
- 1 2/3 cup crushed kataifi
- 1 1/2 cups pistachio cream
Instructions
Baking Pastries-
- Remove the puff pastry from the freeze and allow it to thaw. Do not thaw it fully, it should still be cold but pliable enough to unfold with the pastry sheet cracking.
- Preheat the oven to 400°F and line two large baking sheet with parchment paper.
- Lightly flour your workspace and roll out the puff pastry sheet into a rectangle, about 9x11 inches in size.
- Using a sharp knife or pizza cutter, cut the sheet into 6 even sized rectangles, or 9 smaller squares. Repeat with the second sheet, getting a total of 12 pastries.
- With a knife, gently score a border about ¼ inch in from the edges of each rectangle. Do not cut all the way through—this border will help create a raised edge during baking.
- Add the pastries to the prepared baking sheets, spacing apart.
- Bake at 400°F for 10-12 minutes, or until puffed and golden brown. Remove from the oven and allow the pastries to cool.
- Once the pastries are fully cooled, gently run a knife along the scored border again, be sure not to cut all the way through.
- Then, using the back of a spoon, gently press down the center of each pastry to create a shallow well for the filling.
Pistachio Cream-
- In a large skillet, melt the butter on medium heat. Once melted, add the chopped kataifi pastry and toast it until lightly golden, stirring frequently.
- Once the kataifi is golden, remove from the heat and add the pistachio cream and mix until well combined. Set aside.
Assemble Dubai Chocolate Pastries-
- Add the Nutella to a piping bag or plastic bag and snip a small hole in one corner. Pipe a layer of Nutella into the bottom of each pastry, covering the base.
- Spoon about 2–3 tablespoons of the kataifi pistachio cream mixture on top of the Nutella in each pastry. Press it in gently so it sits neatly inside the center.
- Top each pastry with 2–3 thin slices of fresh strawberries. If desired, drizzle additional Nutella over the top using a bag with a very small cut corner for a fine drizzle.
- Sprinkle with crushed pistachios for added crunch.
- Dust each pastry lightly with powdered sugar before serving.
- Serve immediately or store in the fridge until ready to enjoy. If you are making these pastries ahead of time, don’t add the strawberries until ready to enjoy.