Kunafa Pistachio Dessert Cups

Kunafa Pistachio Dessert Cups is a dessert recipe ready in 30 min. It makes 4 servings, each 870 kcal with 12 g protein. Intermediate level, 12 ingredients.

Recipe by @anayet_vanille, adapted and measured by Cookpath.

  • 30 mintotal
  • Intermediatelevel
  • 870kcal a serving
  • 12 gprotein
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Kunafa Pistachio Dessert Cups

What is Kunafa Pistachio Dessert Cups

Layered dessert cups of golden fried kadayif with pistachio cream and tahini, mascarpone cream and coffee-dipped sponge fingers.

How to make Kunafa Pistachio Dessert Cups

Tips from the cook

  • Fry the kadayif in butter, stirring, until golden brown, as the thin strands burn quickly.
  • Let it cool before mixing in the pistachio cream and tahini, so it stays crunchy.
  • Dip the sponge fingers only briefly in the coffee, or they turn to mush.
  • Keep the kadayif filling separate until serving, so it stays crisp.
  • No pistachio paste? Blend shelled pistachios with a spoon of oil and a little sugar until smooth.
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Meal prep and storage

Keeps 2 days in the fridge, but the crunch fades.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Kunafa Pistachio Dessert Cups substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Kadayif2 options
  • Roasted vermicelli: break it into short pieces and toast in butter or oil 1:1 by weight

    A little less crisp and finer than kataifi.

    Still contains gluten.

  • Shredded phyllo (kataifi-style pastry) 1:1 by weight

    Use the fat generously and bake until deep golden; it dries out fast, so keep it covered.

    Still contains gluten.

Butter2 options
  • Vegan/dairy-free butter block 1:1 by weight

    Soft tub margarine fails in pastry and cheesecake base.

  • Olive oil use about 3/4 as much by volume

    Not for creaming or pastry; base goes oily.

Pistachio cream2 options
  • Homemade pistachio paste: blend shelled pistachios with a little oil and sugar until smooth 1:1 by weight

    Takes a few minutes in a strong blender; a grittier texture than the shop kind.

    Still contains tree nuts.

  • Sunflower seed butter 1:1 to taste

    Page recommends it as the nut-free choice but gives no ratio; no pistachio flavour.

Tahini2 options
  • Sunflower seed butter 1:1; unsweetened gives the closest flavour (do not add sesame oil for a sesame allergy)

    Thicker and sweeter than tahini, less bitter.

  • Cashew or almond butter 1:1

    Not for nut allergy; lacks tahini bitterness.

    Still contains tree nuts.

Heavy cream2 options
  • Oat cooking cream (GF-labelled) or soy cream 1:1

    Does not whip.

    Still contains soy.

  • Coconut cream (top layer of can) 1:1

    Coconut flavour.

Mascarpone2 options
  • Full-fat cream cheese loosened with a splash of milk or cream 1:1 by weight

    Slightly tangier.

    Still contains dairy.

  • Plant-based cream cheese (check label) 1:1

    Many are nut- or soy-based; can split when boiled.

    Still contains soy and tree nuts.

Sponge fingers1 option
  • Schar gluten-free ladyfingers 1:1

    Page says it contains egg; only gluten is removed.

    Still contains eggs.

Chocolate sauce1 option
  • Leave out leave out

    Loses that topping only.

Pistachios2 options
  • Almonds, cashews, hazelnuts, pecans or walnuts 1:1 by weight

    Flavour differs; walnuts robust.

    Still contains tree nuts.

  • Pumpkin or sunflower seeds 1:1 by weight; page lists seeds as the nut-free option

    Not the same flavour; sesame seeds would carry sesame.

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