Pistachio Cream Kunafa Brownies

Pistachio cream kunafa brownies combine the rich, indulgent texture of fudgy brownies with the delicate crunch and unique flavour of kunafa pastry mixed with a delicious smooth pistachio spread and topped with a creamy chocolate ganache. The brownies are rich and fudgy and filled with chunks of chocolate. Topped with crispy, golden strands of kunafa, this dessert presents a delightful contrast in both texture and taste. It has the perfect ratio of sweet with the bitterness of chocolate that compliments very well with the pistachio filling.

Each bite offers a decadent experience, making it an exquisite treat for those looking to elevate their dessert game with a fusion of Middle Eastern and classic chocolate flavours.

What is Kataifi pastry?

Kataifi pastry is a unique and versatile ingredient commonly found in Middle Eastern and Mediterranean cuisine. It consists of finely shredded phyllo dough that resembles angel hair pasta, which is often used to create delicate and flaky desserts. This pastry is typically made from wheat and water, resulting in long, thin strands that can be layered or wrapped around various fillings, such as nuts, cream, or sweet syrups. When baked, kataifi takes on a golden hue and develops a delightful crunch, making it an incredible base for desserts.

How to assemble the Pistachio Cream Kunafa Brownies:

1. Once you have made the brownie batter, pour the batter into the prepared pan and smooth over into an even layer using a spatula.

2. Bake for 25-30 minutes. Insert a skewer to the center of the brownie, if a few moist crumbs are on the skewer, then it is ready. Allow to cool fully.

3. Carefully spoon the pistachio kunafa filling over the cooled brownie, spreading and pressing down into an even layer.

4. Pour the ganache over the pistachio kunafa filling and smooth over using a spatula. Set in the refrigerator for 2-4 hours or overnight.

5. Carefully remove from the pan, slice into as many pieces as you like and enjoy!

Baking Tips:

• Don’t overmix: Overmixing the brownie batter can lead to a final product that is both dense and dry, ultimately compromising the deliciously fudgy texture that we all love in a good brownie.

• Don’t overbake: If you want to achieve fudgy and moist brownies that have a deliciously rich texture, I highly recommend under-baking them just slightly. This little trick can make a significant difference in the final product!

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Pistachio Cream Kunafa Brownie

Yield: 16 Brownies

Author: Chloe Sims

Prep time: 30 MinCook time: 30 MinInactive time: 4 HourTotal time: 5 Hour

A delightful contrast in both texture and taste.

Ingredients

Brownie

• 170g Unsalted Butter (Melted)
• 265g Brown Sugar
• 2 Eggs
• 2 Tsp Vanilla Extract
• 90g Plain Flour
• 42g Cocoa Powder
• 1/4 Tsp Salt
• 170g Dark Chocolate (Chopped)

Pistachio Kunafa Filling

• 200g Kataifi Pastry
• 1 Tbsp Unsalted Butter
• 250g Pistachio Cream

Chocolate Ganache

• 125g Dark Chocolate
• 100g Heavy Cream

Instructions

Brownie

1. Preheat the oven to 175°C. Grease and line an 8-inch square pan with parchment paper. Set aside.
2. In a medium bowl, sift together the flour, cocoa powder and salt. Whisk to combine and set aside.
3. In a separate large bowl, whisk together the butter and brown sugar. Once combined, add the eggs and vanilla then whisk again until fully combined.
4. Add the dry ingredients to the wet ingredients and fold together using a spatula until just combined (Don't overmix).
5. Fold the chopped dark chocolate into the brownie batter until evenly combined.
6. Pour the brownie batter into the prepared pan and smooth over into an even layer using a spatula.
7. Bake for 25-30 minutes. Insert a skewer to the center of the brownie, if a few moist crumbs are on the skewer, then it is ready.
8. Allow to cool fully.

Pistachio Kunafa Filling

1. Chop the kataifi pastry into small strands.
2. Using a large frying pan, add the butter on medium/high heat.
3. Melt the butter, then add the pastry on top.
4. Fry up the pastry (constantly tossing to avoid it from burning) until golden.
5. Remove from the heat and place into a medium bowl. Allow to cool for about 15 minutes.
6. In a small microwaveable bowl, heat the pistachio cream for about 15 seconds. Pour the pistachio cream over the slightly cooled pastry, mix until the pastry is fully coated.
7. Carefully spoon the pistachio kunafa filling over the cooled brownie, spreading and pressing down into an even layer.

Chocolate Ganache

1. In a small microwaveable bowl, microwave both the chocolate and cream in 30 second bursts (stirring in-between) until melted and combined.
2. Pour the ganache over the pistachio filling and smooth over using a spatula.
3. Set in the refrigerator for 2-4 hours or overnight.
4. Carefully remove from the pan, slice into as many pieces as you like.
5. Enjoy!

Notes

Don’t overmix: Overmixing the brownie batter can lead to a final product that is both dense and dry, ultimately compromising the deliciously fudgy texture that we all love in a good brownie.

Don’t overbake: If you want to achieve fudgy and moist brownies that have a deliciously rich texture, I highly recommend under-baking them just slightly. This little trick can make a significant difference in the final product!

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