Chocolate Waffles with Kataifi Pistachio Filling (Dubai-Inspired) are crispy, chocolatey, Belgian waffles stacked with a generous layer of toasted kataifi and sweet pistachio cream, then topped with fresh strawberries, a double drizzle of warm chocolate and pistachio cream, and crushed pistachios for texture.
For more creative brunch ideas, check out this Nutella Strawberry Toast or these fun Mini Pancakes with Strawberries.
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These chocolate waffles are built to impress. The waffle base is rich with cocoa but not overly sweet, which lets the layers of sweet, nutty kataifi pistachio filling shine.
Inspired by Middle Eastern dessert flavors and brunch presentation trends, this recipe plays with texture. It has crispy waffle edges, buttery crunch from baked kataifi, and soft whipped toppings. It's layered like a dessert but easy enough for a weekend morning.
If you love this brunch recipe, you might also love our Sourdough French Toast or our Easy Blueberry Waffle Recipe.
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Why We Love This Recipe
- Crispy Chocolate Waffles: Buttermilk and dark cocoa create a fluffy yet rich base.
- Buttery Kataifi Layers: Toasted kataifi adds texture you can’t get from syrup alone.
- Beautiful Toppings: Strawberries, drizzled chocolate, pistachio cream, and crushed pistachios make this a stunner.
- Flexible and Fast: Make ahead-friendly and easy to assemble for brunch or dessert. Just like this Brioche French Toast Bake!
Chocolate Waffles with Kataifi Pistachio Filling Ingredients
Here’s what you’ll need to make these chocolate waffles with layered kataifi filling and toppings.
- Dutch-Processed Cocoa Powder: Dark and smooth without bitterness. We use this in our Dark Chocolate Brownies Recipe, too!
- Buttermilk: Adds moisture and a slight tang, resulting in a fluffy texture.
- Kataifi Pastry: Shredded phyllo that crisps up beautifully when baked with butter.
- Pistachio Cream: Rich, sweet, and creamy. Think of it as the Middle Eastern version of Nutella.
- Chopped Pistachios: Folded in for extra crunch and visual texture.
- Fresh Strawberries: Add brightness and freshness.
- White Chocolate Drizzle: Melted chocolate or ganache.
- Extra Pistachio Cream: Slightly warmed for easy drizzling.
- Crushed Pistachios: For a final nutty finish.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Kataifi: Try toasted, crushed phyllo or even crisped shredded wheat cereal.
- Filling: Use Nutella or almond butter with white chocolate.
- Topping: Add powdered sugar if serving as dessert.
- Equipment: No Waffle Iron? Cook as pancakes and layer them instead.
- Party Platter Style: Cut waffles smaller and insert sticks for dipping into chocolate.
- Kid-Friendly: Let kids top their own with chocolate chips, whipped cream, or sprinkles.
How To Make Chocolate Waffles with Dutch Cocoa Powder and Kataifi Pistachio Filling
STEP ONE: Toast the Kataifi
Toss 4 cups of kataifi pastry with ⅓ cup of melted butter. Spread on a baking sheet and bake at 375°F for 10–12 minutes, stirring once, until golden and crisp. Let cool completely.
STEP TWO: Mix the Filling
Once cooled, mix the toasted kataifi with 1 cup pistachio cream and ½ cup chopped pistachios until thick and sticky. Set aside.
STEP THREE: Make the Waffles
In a large bowl, whisk 2 cups flour, ⅓ cup Dutch cocoa, 3 tablespoon sugar, 2 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
In another bowl, whisk 2 eggs, 2 cups buttermilk, ⅓ cup melted butter, and 1 teaspoon vanilla. Combine wet and dry ingredients and stir until just combined.
Preheat waffle iron, spray with nonstick spray, and cook until crisp. Let waffles cool slightly and cut into quarters.
STEP FOUR: Assemble the Waffles
Spread a generous layer of kataifi filling between waffle quarters and layer on a platter.
Top the platter with sliced strawberries, a warm drizzle of chocolate and pistachio cream, and a sprinkle of crushed pistachios.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Toast the kataifi until golden.
✔️ DO Layer generously, and don’t skimp on the filling.
❌ DO NOT Assemble too early or the kataifi will lose its crunch.
❌ DO NOT Skip cooling the kataifi or it will steam and soften in the filling.
Storage
Chocolate waffles can be made ahead and stored in the fridge for 2–3 days or frozen for up to 2 months. Kataifi filling is best assembled fresh but can be stored separately for up to 2 days in the fridge. Reheat the waffles in the toaster or oven to restore crispness. Assemble everything just before serving for maximum texture.
Recipe FAQs
Kataifi is a type of shredded phyllo dough used in many Middle Eastern desserts. You’ll usually find it in the freezer section at Mediterranean grocery stores or online.
Technically, yes, but the flavor and color won’t be as rich. Dutch cocoa is smoother and better suited to this recipe’s flavor profile.
Yes, you can make chocolate waffles without cocoa powder, but you’ll need to use melted chocolate instead. Semisweet or dark baking chocolate can give you rich flavor, but you may need to adjust the butter and sugar to maintain proper batter consistency.
To keep kataifi pastry crispy, make sure it’s baked until golden and fully cooled before mixing with any wet ingredients.
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📖 Recipe
Chocolate Waffles with Kataifi Pistachio Filling (Dubai-Inspired)
Equipment
- Waffle iron
- Large Mixing Bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or spoon
- Baking sheet
Ingredients
Chocolate Waffles
- 2 cups all-purpose flour
- ⅓ cup Dutch-process cocoa powder unsweetened
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- ⅓ cup unsalted butter melted
- 1 teaspoon vanilla extract
- nonstick cooking spray
Kataifi Pistachio Filling
- 6 ounces kataifi pastry about 4 cups, thawed and gently pulled apart
- ⅓ cup unsalted butter melted
- 7 ounce jar Pistil pistachio cream reserve 2 tablespoons for drizzle
- ¼ cup white chocolate chips melted
- ½ cup pistachios finely chopped
Toppings
- 1 ½ - 2 cups fresh strawberries sliced
- 2-3 tablespoons crushed pistachios
- melted white chocolate or ganache
- pistachio cream warmed slightly
Instructions
- Preheat oven to 375°F. Toss thawed kataifi with melted butter and spread evenly on a baking sheet. Bake for 10–12 minutes, stirring once, until golden brown and crisp. Let cool completely. In a large bowl, mix cooled kataifi with pistachio cream and chopped pistachios until fully coated and sticky.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla. Add wet ingredients to dry and stir until just combined—do not overmix.
- Preheat waffle iron and coat with nonstick cooking spray. Pour in batter and cook according to your waffle maker’s instructions until crisp and cooked through. Let waffles cool slightly, then cut each into quarters.
- Spread a generous layer of kataifi filling between waffle quarters and layer on a platter. Top the platter with sliced strawberries, a warm drizzle of chocolate and pistachio cream, and a sprinkle of crushed pistachios.
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Video
Notes
Substitutions
- Kataifi: Try toasted crushed phyllo or even crisped shredded wheat cereal.
- Filling: Use Nutella or almond butter with white chocolate.
- Topping: Add powdered sugar if serving as dessert.
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