Pistachio Kataifi Croissant Bake with Dark Chocolate Shards

Imagine tearing into a golden croissant and finding a glossy layer of pistachio cream, crunchy toasted kataifi and fine shreds of dark chocolate melting into the warm pastry.

This bake brings all of that into one baking dish, finished with a sugar syrup that turns the top deeply glazed and crisp. It is an easy dessert to share warm straight from the oven.

This pistachio kataifi croissant bake, sometimes called a Dubai chocolate croissant bake, turns simple bakery croissants into a generous dessert. The croissants are split lengthwise and filled with pistachio cream, then nestled in a white baking dish with toasted kataifi shreds scattered between them.

A brush of melted butter and a warm sugar syrup poured over the pan soak into the flaky layers, while the kataifi turns crisp and golden around the edges. Finally, whole and chopped pistachios and grated dark chocolate add crunch and a bittersweet finish. Serve it while the pastry is still warm and the chocolate is just beginning to soften.

Ingredients

Why this recipe works

The method works because each element does a different job. The croissants provide buttery, layered pastry that soaks up the syrup without becoming soggy, as long as they are split open and filled before baking. The pistachio cream adds a rich, nutty layer that holds the croissants together and keeps the filling moist during the bake.

The kataifi is the source of the crunch. Toasting the shredded dough before it goes into the dish dries it out so it turns crisp rather than chewy in the oven.

The melted butter and the sugar syrup then coat the strands, so they brown and caramelize in contrast with the soft pastry. The timing matters too: the syrup goes on right before baking, so the sugar sets into a glaze on the croissant tops instead of dissolving away.

Notes and substitutions

Buy good all-purpose butter croissants, or bake them yourself a day ahead. Day-old croissants are often easier to split cleanly and hold their shape better under the cream. Pistachio cream is sold in jars at many specialty shops, or you can make a simple version by blending shelled pistachios with a little sugar and oil until smooth.

You need an 8x8-inch white baking dish so the croissants fit snugly and the kataifi can settle between them. A fine metal grater gives the best chocolate shreds, and a silicone pastry brush helps you coat every corner with butter.

A wooden board makes splitting and filling easier, and a serrated knife cuts the croissants without crushing them. If you prefer less sweetness, reduce the sugar in the syrup slightly and keep the same volume of water.

• kataifi dough: toasted chopped phyllo or crushed toasted shredded wheat, for a similar crunch
• store-bought pistachio cream: smooth pistachio spread with a spoonful of melted butter stirred in
• dark chocolate block: dark chocolate chips, grated fine by hand with a sharp knife

Equipment

• 8x8-inch white baking dish
• wooden cutting board
• fine metal grater
• silicone pastry brush
• small saucepan
• serrated knife
• nonstick skillet