Love rich, nutty, and indulgent desserts? In this video, we’re showing you how to make three must-try pistachio cream desserts inspired by the famous Dubai Chocolate Bar! Whether you love the flakiness of baklava, the warmth of cinnamon rolls, or the decadence of a chocolate trifle, these recipes are guaranteed to impress.
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00:00Pistachio cream is having a moment,
00:02and it's all thanks to the viral sensation
00:04of the Dubai chocolate bar.
00:06I had to know what all the fuss was about,
00:08so we're gonna do a taste test first,
00:10just to make sure my research is really thorough.
00:14It is quite delightful.
00:16You do taste like the sweet nuttiness from the pistachio
00:19with the chocolate, perfect combination.
00:21Why haven't we thought of this?
00:2225 bucks, don't know about that.
00:24I am gonna show you how you can turn the pistachio cream
00:27into more than just a Dubai chocolate bar.
00:29I've got three desserts using pistachio cream
00:32that are gonna blow your mind.
00:34Now, the stars of the show are the pistachio cream.
00:37You can find it from like six bucks to like $20,
00:41so let's say you bought the $6 one,
00:43and then you buy a whole case of the shredded filo,
00:46known as kataifi.
00:47So these two combined are less than this one chocolate bar,
00:51and we're gonna be able to make multiple desserts out of it.
00:53That's the goal today.
00:55Starting with the one closest inspired by this,
00:59I'm doing a chocolate pistachio baklava,
01:04Dubaklava.
01:06Since the chocolate bar contains shredded filo dough
01:09and baklava's main ingredient is filo dough,
01:13it makes the most sense.
01:14So we're gonna make the most delicious baklava ever.
01:16Baklava is actually surprisingly easy to make.
01:19It intimidated me for a long time
01:21because it looked way more complicated than it is.
01:24Greek baklava typically contains walnuts
01:26and then other Middle Eastern versions
01:30contain pistachios.
01:30We're doing obviously pistachio,
01:32and we're gonna elevate the pistachio flavor
01:34by using some of the cream.
01:36So I'm gonna start by adding pistachios,
01:39and I'm just gonna pulse them until they're finely chopped.
01:42I'm gonna take half of this out
01:44to incorporate our chocolate like the Dubai chocolate bar.
01:47I'm gonna add in some milk chocolate
01:49into the food processor.
01:50Pulse that until it's finely incorporated.
01:54Beautiful.
01:54All right, the next thing you wanna do,
01:55you just wanna have all your layered ingredients
01:57ready to go.
01:59You need to melt two sticks of butter.
02:00Cover it like that to keep it from splattering.
02:05As part of my pistachio layer,
02:07obviously I'm going to use the star of our show today,
02:10the pistachio cream.
02:11And then to mix with that a little bit of tahini.
02:15This is an ingredient in a lot of the chocolate bars.
02:18Just microwave that for about 20 seconds
02:20just to loosen it up.
02:21It'll make it easier to spread in between the layers.
02:24Get you a nine by 13 and your phyllo dough.
02:29Phyllo dough is very delicate.
02:30Don't freak out if it cracks and breaks
02:32in between the layers.
02:33They'll all come together when it bakes.
02:35So you want to kind of unfold it
02:37and then you wanna have a damp towel
02:39ready to keep on top
02:40because it dries out like super quickly.
02:42Sometimes if it's still too frozen when you unravel it,
02:45that's when it breaks.
02:46So you do wanna try to thaw it out.
02:48So I've dampened a couple layers of paper towels
02:50and I like to just kind of keep it over it.
02:52Prep is ready, now we just layer.
02:54So you've got your melted butter
02:56and you're going to brush the bottom
02:59of your nine by 13 liberally with butter.
03:01And we're gonna put about eight layers on the bottom.
03:04So you just grab a sheet.
03:06Maybe I'll do two sheets and then butter.
03:08Because there was butter on the bottom,
03:10it got the bottom sheet.
03:11Now I'm gonna go in with another sheet and butter,
03:15sheet and butter, sheet and butter.
03:16Okay, sheet number eight going down
03:19and I'm gonna cover the rest
03:21while I work with your damp paper towel.
03:24Okay, butter that last sheet
03:26and then we're gonna start our layer.
03:27First I'm going to drizzle in
03:29about half of our pistachio cream.
03:31This is gonna give something that the nuts can adhere to.
03:35Sprinkle in half of our pistachio and chocolate mixture.
03:39All right, now I'm gonna go in
03:41with four layers in between.
03:43Same deal, put one down, butter it
03:46and you're gonna do that four times.
03:50Okay, I'm gonna do four more sheets
03:51and then one more layer.
03:53For the top layer, you wanna do about six to eight sheets.
03:56Just till you feel that it's, you know,
03:59a nice and secure top layer.
04:00You won't quite use a whole package of the phyllo dough.
04:03Okay, so now you wanna cut it into diamond shapes.
04:05So I like to make three vertical cuts, just straight down.
04:10One down the middle and then one on each side
04:13and then you go diagonal to create little diamonds.
04:17You're gonna have a couple odd pieces.
04:19Those are for the chef.
04:22You can make these as big or as small as you want.
04:24They're very rich, as you can see,
04:26considering we used more than two sticks of butter.
04:29If you dip your knife in a little bit of butter
04:31or spray it with some cooking spray,
04:34it'll be easier to cut.
04:35All right, so after you cut it,
04:36if you have any leftover butter,
04:37you can just kind of throw it on in there,
04:39just to kind of moisten any dried little bits
04:42you might have seen.
04:43Then we bake it, 350 degrees.
04:46It's gonna take like 45 to 55 minutes.
04:49All right, for the syrup, we do a cup.
04:51I usually do a little more,
04:52so a cup plus two tablespoons of water into a saucepan,
04:56add in a cup of sugar, bring that to a simmer.
05:00Once you see that the sugar has dissolved,
05:02you can add in the honey, about a half a cup
05:04and then you're gonna bring this mixture to a boil
05:07and then reduce it and let it simmer for about 20 minutes
05:10and then you'll just let it sit
05:12until that baklava comes out.
05:15This is so pretty and as soon as it comes out,
05:18you pour the syrup over the hot baklava.
05:20Hear it sizzle and it just acts as a sponge
05:24and it's like, it's too much.
05:26I'm also gonna sprinkle on a little bit of pistachio,
05:29a little leftover that we chopped up earlier.
05:32Hardest part about this is that you have to wait
05:36at least two hours because you need all that syrup
05:39that we poured on to get sucked into those layers, okay?
05:43The longer you can wait, the better,
05:44but I'm gonna make you wait at least two hours.
05:47Look how beautiful this is.
05:49Now, it has not been quite long enough,
05:52but I can wait no longer.
05:54That like syrupy crystallization that happens.
05:58The longer this sits, the better.
06:00The perfect bite of pistachio cream Dubai chocolate baklava,
06:05Dubaklava.
06:06I'm sorry, but that's a cute name.
06:11I mean, are those not beautiful?
06:13This one bite puts that $25 candy bar to shame.
06:18Hate to say it.
06:19And we made this whole pan for the same price
06:21as you can get one little candy bar.
06:22It's crispy, it's buttery.
06:24It's like sweet, but not too sweet.
06:26You get like a little hint of the salt
06:28from that nut and the tahini.
06:31A plus plus, plus plus.
06:35For my next trick, how does pistachio cinnamon rolls sound?
06:39Yes, please.
06:41And these cinnamon rolls are easy cinnamon rolls
06:43because we're not making any dough from scratch.
06:46Keeping things indulgent by using
06:48some puff pastry for our dough.
06:49So I'll start by making the filling.
06:52I'm gonna use some marscapone cheese.
06:53This is also gonna go in with our frosting at the end.
06:57You could just use cream cheese if you don't wanna use this,
06:59but it's gonna double for our frosting.
07:01So you're gonna get all the bank for your buck
07:04and I'm just keeping things Italian
07:06with the pistachios, you know?
07:08About a half a cup.
07:09A lot of times butter is just your main ingredient
07:11in the filling.
07:12This is like kind of that,
07:13but with a little bit of a richer flavor.
07:15And then I'm gonna go in with equal parts brown sugar
07:17and white sugar, about a quarter cup of each.
07:20Two tablespoons of cinnamon
07:22and a couple tablespoons of melted butter
07:24and a pinch of salt.
07:26And then just mix that until it's smooth.
07:27Look at that.
07:28All right, so we're going to unroll.
07:30You're gonna use a whole pack, both sheets,
07:32and you're just gonna kind of lightly unroll it
07:35onto a floured surface.
07:36You want this to kind of be a little bit thawed.
07:38All right, you just wanna lightly roll out your puff pastry
07:41just to get it like into a uniform shape.
07:44Then we are going to spread half of our mixture
07:47on this piece.
07:48All right, and then you're going to sprinkle on
07:50some pistachios that we have chopped.
07:53You're gonna take a little of your pistachio cream,
07:55just a little drizzle for the inside.
07:57We're gonna have more on the frosting,
07:59so this is just a little sneaky snake in there, you know?
08:02All right, and then you're going to tight roll it
08:05all the way up like a cinnamon roll.
08:08Once it's rolled up,
08:09then we're going to cut it into our cinnamon rolls.
08:12See how good that's gonna be.
08:15Grab you a baking dish, add some parchment.
08:18I've always wanted to do this, huh?
08:23So smart.
08:25Then you're going to lay your cinnamon rolls in,
08:28cut side up.
08:29Popping these in the oven, 400 degrees,
08:31until they're golden brown and delicious.
08:34All right, every cinnamon roll needs frosting, of course,
08:37so we're gonna take the rest of our mascarpone cheese,
08:40and we're gonna give it a pale green tint
08:43with our pistachio.
08:45Get that mixed together,
08:46add in a little splash of heavy cream,
08:47cup and a half of powdered sugar,
08:51and then a little pinch of salt
08:53to bring out all that good flavor.
08:55One final mix.
09:01Quality control, that's heavenly.
09:04Heavenly.
09:05Look at these cutie patooties.
09:08Oh my gosh, these are so good.
09:09Get your frosting on while it's warm,
09:12and it's gonna kinda turn into
09:14a little bit of a glazy icing.
09:17Y'all, these are about to be
09:19the best thing you eat all week.
09:21Look at that.
09:29This might be the greatest creation
09:31that you can make with the pistachio paste.
09:33Y'all are gonna need to trust me.
09:34Totally worth your first purchase of pistachio cream
09:37just to make the cinnamon rolls.
09:39It's like warm and gooey, and it tastes rich.
09:43Like rich, like money.
09:44I feel rich eating this.
09:4613 out of 10, you're gonna wanna make
09:48the pistachio cream cinnamon roll.
09:53For my final trick, a Dubai chocolate berry trifle.
10:01Have you seen the Dubai chocolate strawberries?
10:05Hopefully we'll show a little clip here
10:08of what they are because they're just like
10:10strawberries coated in the pistachio cream
10:13and chocolate with a little shredded phyllo on there,
10:16and you just get like the perfect bite.
10:18If we know that combination is a winner on strawberries,
10:20then I think it's gonna be a winner on all berries.
10:23This is the one that's gonna blow everybody's mind
10:25when you show up with this one, you know what I mean?
10:27This'll be my first time using the kataifi,
10:30which is just shredded phyllo.
10:32A lot of the recipes tell you to chop this up.
10:34Sometimes it comes in like a big piece,
10:37and you chop it up.
10:38This one's already chopped,
10:39so that makes it easy.
10:40But what you have to do is you have to toast it in butter.
10:43So we'll do that first and have that ready.
10:45All right, melt my butter and then add in the kataifi.
10:47I have no idea how much I need
10:49because we're just winging it.
10:50See, it's starting to turn.
10:52We want it to all be golden brown.
10:54You wanna do this on about a medium heat,
10:57and it's gonna take about 10 minutes
10:58until all of this is evenly browned,
11:01and that's what you're looking for,
11:02that each little piece is kinda evenly toasted.
11:05Kinda wanna see, I've never had this by itself.
11:09Not much flavor, but you can taste like a toasty cracker.
11:12That's kinda what it tastes like.
11:13All right, so I'm gonna set this to the side,
11:15and we melt our chocolate.
11:16Double boiler's gonna be your best way
11:18to melt your chocolate.
11:19It'll stay creamy, and you can control the heat better.
11:21Place a bowl that's bigger than your pot
11:24over a pot of barely simmering water
11:27because you want that heat to be gentle.
11:29And then in goes your chocolate chips.
11:32And you're just gonna melt that,
11:33stirring occasionally until it's perfect.
11:36Beautiful, creamy milk chocolate.
11:38Component one, component two,
11:40and then component three is just as easy.
11:44We're gonna have that pistachio green layer.
11:48I'm just mixing two cones,
11:49because that's what I have.
11:50I like them when they have the little crunchy bits in there.
11:52So, and then a little bit of tahini.
11:55Tahini is just ground sesame seeds.
11:59If you could totally leave that out,
12:01it just kinda adds a nuttiness to this mixture.
12:03All right, so those are our components.
12:05Now we just build it like the cup, but bigger and better.
12:09Get yourself a trifle bowl or any kind of deep bowl.
12:11So that this will stay melty and creamy looking,
12:15I'm gonna add in just a little bit of liquid neutral oil.
12:19I'm doing coconut oil.
12:20You can do anything neutral.
12:21The only thing I'm gonna say,
12:22you can have all of this prepped in advance,
12:24but I would not layer it until you're gonna serve it.
12:27You don't wanna make this
12:28and then refrigerate it for a while
12:29because the chocolate's gonna get hardened.
12:32This is kind of like a make it
12:33and then just let it sit out till you're ready to eat.
12:36So when they do the cups,
12:36they kinda drizzle the chocolate all around.
12:38So I'm gonna put chocolate in first
12:40and just kinda like swirl the bowl.
12:42You can kinda use a spatula
12:45to kinda like run it up along the side a little bit.
12:47It'll transfer throughout.
12:49Once your berries go to mix in
12:52and you get some of that juiciness in there,
12:54it's like an art project, you know?
12:55And then in goes our berries.
13:00Okay, and then you're gonna do
13:01about half of your pistachio cream.
13:04Okay, and then half of our taffy.
13:12It's the combination of this melty chocolate
13:15with that pistachio cream.
13:17That's what dreams are made of.
13:19Who knew after making Dubai chocolate desserts for one day,
13:22I'd be obsessed.
13:24Let's take a moment to appreciate the work of art,
13:26all the perfect bites that you can see.
13:29Juiciness, creaminess, and crunchiness
13:32all in one beautiful package.
13:35Somebody's gotta bring this to their next party.
13:36That's all I'm saying.
13:36Look at it.
13:37Perfect bite.
13:40Mm!
13:41You've had chocolate-covered strawberries, obviously.
13:44It's like taking that and multiplying it by 100.
13:48But with that pistachio cream,
13:50it adds like this kinda creamy nuttiness
13:52that you don't get in the old version,
13:54you know what I mean?
13:55The blackberry, oh my God,
13:57that might be better than the strawberry.
13:58I will eat this entire bowl and convince myself
14:00that I'm just eating fruit salad.
14:02Something about the juiciness with the richness
14:04and the crunch, it's just like the bowl of perfect bites,
14:07so you know I'm gonna lean into that art.
14:09You get the ultimate decadent richness from the baklava,
14:13but the cinnamon roll,
14:14if I could wake up to that every morning,
14:16my life could end and I'd be happy.
14:18I'm a fan.
14:20Pick up a jar of pistachio cream
14:24next time you go to the grocery store
14:27and make one of these treats and thank me later.
14:30I had never tasted it before today,
14:32and now it's in my top three favorite foods.