Viral Dubai Pistachio Chocolate Truffles
These luxurious truffles are inspired by the viral Dubai-style chocolate knafeh bars, reimagined as beautiful truffles. They feature a creamy pistachio centre, crisp shards of golden filo pastry, and a rich dark chocolate shell topped with rose petals—a perfect bite-sized indulgence for Mother’s Day.
Takes 45 minutes
Serves 20
Ingredients
For the Crispy Filo:
- 135 g filo phyllo pastry—approximately 3 sheets (1½ cups, loosely packed)
- 20 g neutral oil or melted plant-based butter 1½ tbsp
For the Pistachio Filling:
- 200 g shelled unsalted pistachios (1⅓ cups)
- 60 g maple syrup 4 tbsp
- 75 g coconut oil ⅓ cup
- 10 g vanilla extract 2 tsp
- A pinch of sea salt
For the Chocolate Coating:
- 200 g dark chocolate chopped (1⅓ cups)
To Finish:
- Dried rose petals
Instructions
Prepare the crispy filo:
- Preheat the oven to 170°C (fan 150°C) / 340°F. Roll the filo pastry into a loose cigar shape and slice into thin strips about 1–2mm wide. Gently separate the strands and place them in a bowl. Toss with the neutral oil or melted plant-based butter until lightly coated. Spread evenly on two parchment-lined baking trays and bake for 10–15 minutes until golden and crisp. Allow to cool fully, then crumble into small shards.
Make the pistachio filling:
- In a food processor, blend the pistachios, maple syrup, coconut oil, vanilla extract, and sea salt until smooth and spreadable. Scrape down the sides as needed during blending. Once smooth, transfer to a large mixing bowl.
Add the crispy filo:
- Stir the crumbled crispy filo into the pistachio mixture and mix well. The mixture should be light, fluffy, and well coated in pistachio.
Roll into balls:
- With clean hands, shape the mixture into 20 small balls, each about 3cm in diameter.
Melt the chocolate:
- Melt the chopped dark chocolate in a heatproof bowl set over simmering water, or microwave in short bursts, stirring in between, until smooth and glossy.
Dip and decorate the truffles:
- Using a fork or skewer, dip each pistachio ball into the melted chocolate, allowing excess chocolate to drip off. Place each coated truffle onto a parchment-lined tray. Before the chocolate sets, sprinkle with a few dried rose petals.
Set and store:
- Let the truffles set at room temperature or chill briefly in the fridge. Once firm, place each truffle in a mini paper cup or gift box.
Is 60g of maple syrup correct please? 60g seems a lot more than 4 tablespoons.
Hi, yes it’s right, it’s approximately 3 tablespoons💚