Dubai-Inspired Chocolate-Dipped Pistachio Phyllo Bites
A delightful Middle Eastern dessert featuring flaky phyllo dough filled with a rich pistachio mixture, dipped in dark chocolate and garnished with crushed pistachios.
Servings: 12 pieces
Calories: 150kcal
Ingredients
For the Pistachio Filling
- 1 cup roasted pistachios (unsalted)
- 2 tbsp powdered sugar
- 2 tbsp honey
- 1/4 tsp cardamom
- 2-3 tbsp heavy cream
For the Phyllo Bites
- 10 sheets phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 1/2 cup dark chocolate chips or chopped chocolate
- 1 tsp coconut oil
- Crushed pistachios, for garnish For added texture and flavor
Instructions
Make the Pistachio Filling
- In a food processor, pulse roasted pistachios with powdered sugar and cardamom until finely chopped.
- Gradually add honey and heavy cream, one tablespoon at a time, until a thick paste forms.
Prep the Phyllo Dough
- Lay one sheet of thawed phyllo dough on a clean surface and brush generously with melted butter.
- Layer another sheet on top and repeat with two more sheets, using a total of four sheets.
- Cut the stacked dough into long strips, about 3 inches wide.
Fill and Fold
- Place a teaspoon of pistachio filling at one end of a dough strip.
- Fold the dough into triangles, brushing each fold with melted butter.
- Place filled triangles on a baking sheet, spaced out for even cooking.
Bake to Crisp
- Preheat the oven to 350°F (175°C).
- Bake phyllo bites for 18–20 minutes until golden and crisp.
- Cool completely on a wire rack.
Dip and Garnish
- Melt dark chocolate with coconut oil in a microwave-safe bowl until smooth.
- Dip the corners or tops of each phyllo triangle into the chocolate and sprinkle with crushed pistachios.
- Place on parchment paper until the chocolate sets.
Notes
Keep phyllo dough covered with a damp cloth while working to prevent drying. For a variation, try adding cinnamon or rosewater to the filling.