Dubai Pistachio Kunefe Dark Chocolate Cookie Skillet Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the cookie warm, straight from the skillet. The contrast between the hot, gooey center and the cold gelato is what makes this dessert special.

If you have leftovers, reheat individual portions in the microwave for 15-20 seconds to restore the molten center. The cookie will keep for up to 3 days in the refrigerator, but it is best enjoyed fresh.

When toasting the kadayıf, keep the heat at medium and stir constantly. The pastry can go from golden to burnt quickly.

If you want extra crunch, toast the crushed pistachios in a dry skillet for a minute before sprinkling them on top. For a more intense pistachio flavor, drizzle a little pistachio cream over the gelato just before serving.

Variations

• Nut-Free Option: Replace the pistachio cream with a sunflower seed butter mixed with a little confectioners' sugar, and use toasted shredded phyllo dough instead of kadayıf. Omit the pistachio gelato and use vanilla ice cream.
• White Chocolate Raspberry: Use white chocolate chips instead of dark, and add a layer of raspberry jam over the pistachio filling. Top with vanilla gelato and fresh raspberries for a fruity twist.
• Mocha Skillet Cookie: Stir 1 teaspoon of instant espresso powder into the cookie dough. Replace the pistachio gelato with coffee gelato, and sprinkle with crushed chocolate-covered espresso beans.
• Caramel Pecan Version: Swap the pistachio cream for pecan butter and use toasted pecans instead of kadayıf. Add a layer of caramel sauce over the nut filling, and top with butter pecan ice cream.

Storage and make-ahead

Fridge

Store leftover cookie in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.

Freezer

The baked cookie can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight and reheat before serving.

Reheat

Reheat individual portions in the microwave for 20-30 seconds, or in a 350°F oven for 5-7 minutes, until warm and gooey.

Store leftover cookie in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before reheating, or reheat in the microwave for 20-30 seconds until warm and gooey. The gelato should be stored separately in the freezer.

You can prepare the pistachio kunefe filling up to 2 days ahead and store it in the refrigerator. The cookie dough can also be made ahead and kept chilled for up to 24 hours. When ready to bake, assemble the skillet and bake as directed, adding a couple of minutes to the baking time if the dough is cold.

Serving ideas

Serve the skillet cookie warm, directly from the oven. Top with a generous scoop of pistachio gelato and a sprinkle of crushed Antep pistachios.

The cold gelato melting over the warm chocolate creates a luxurious sauce. Use a large spoon to scoop through all the layers, ensuring each bite has a bit of everything.

This dessert is perfect for sharing, but it is also indulgent enough to be a personal treat. If you have a smaller skillet, you can halve the recipe.

For a more elegant presentation, serve individual portions in small bowls, with an extra scoop of gelato on the side. The combination of textures and temperatures is sure to impress.

Frequently asked questions

Recipe card

Dubai Pistachio Kunefe Dark Chocolate Cookie Skillet

Prep 20 minCook 16 minTotal 36 minServes 6

Ingredients

• 1/2 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 cup dark cocoa powder
• 1 cup shredded kadayıf pastry
• 2 tbsp butter
• 2/3 cup sweet pistachio cream
• 3/4 cup dark chocolate chips
• pistachio gelato, for serving
• crushed Antep pistachios, for serving

Instructions

1. Heat the 2 tbsp butter in a small skillet over medium heat. Add the shredded kadayıf pastry and cook, stirring constantly, until golden brown and crisp, about 3-4 minutes. Remove from heat and let cool slightly.
2. In a small bowl, mix the toasted kadayıf with the sweet pistachio cream until well combined. Set aside.
3. In a large bowl, whisk the melted butter, brown sugar, and white sugar until smooth. Whisk in the egg and vanilla extract. Add the flour and dark cocoa powder, and stir with a rubber spatula until just combined. Fold in the dark chocolate chips.
4. Press half of the cookie dough evenly into the bottom of a buttered 10-inch cast-iron skillet. Spread the pistachio kunefe mixture over the dough, leaving a small border. Top with the remaining dough, pressing gently to seal the edges.
5. Bake at 350°F (180°C) for 16 minutes, until the edges are set and the center is still slightly soft. The egg reaches 160°F (71°C) when fully cooked.
6. Let the skillet cool for 5 minutes. Top with scoops of pistachio gelato and sprinkle with crushed Antep pistachios. Serve warm, scooping through the layers to get the gooey center.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

620

Protein

8 g

Carbohydrates

70 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.