🍫 Chocolate kunafa
Chocolate kunafa is a modern take on the Arab classic: crisp kataifi strands baked with ghee around a molten centre of chocolate hazelnut spread. Once golden, it is moistened with a little sugar syrup, so every slice combines crunchy pastry with a gooey, sweet chocolate layer. It is served warm, when the filling is still runny.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g kataifi (shredded kunafa pastry)
- 100 g ghee, melted
- 250 g chocolate hazelnut spread
- 150 ml sugar syrup (sugar and water)
Method
- Heat the oven to 190 °C. Pull the kataifi into short strands and rub with the ghee.
- Press half into a round tin, spread the chocolate hazelnut spread over it leaving a small border, and cover with the rest of the pastry.
- Bake for 30–35 minutes until golden and crisp.
- Spoon over the syrup and leave for 5 minutes before slicing and serving warm.
How to make it lighter
- Use half the spread in a thin layer — it still tastes strongly of chocolate.
- Skip most of the syrup; the filling is already sweet.
- Cut 12 small pieces rather than 8 large ones.
History
Chocolate kunafa is a recent variation on traditional kunafa that spread through dessert shops and social media in the Gulf and the Levant. It is now a common item on modern Arab dessert menus.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →