Chocolate Waffles with Kataifi Pistachio Filling (Dubai-Inspired)

Chocolate waffles quartered on a platter with pistachio filling, chocolate drizzle, and crunchy nut topping.

5 from 1 vote

Chocolate Waffles with Kataifi Pistachio Filling (Dubai-Inspired)

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.

Prep Time15

Cook Time15

Assembly10

Total Time40

Course: Breakfast, Brunch, Dessert

Cuisine: American, Middle Eastern, Middle Eastern Fusion

Servings:

Calories: 1260kcal

Author: Jami Powell

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.

Video

Notes

Cooking Notes

Toast the kataifi until it turns golden and crisp, so the filling stays crunchy once mixed with pistachio cream. When making the waffle batter, stir only until the ingredients come together to keep the waffles light and tender. Cook the waffles until the edges are crisp so they hold up well when layered with the filling.

Tips for Best Results

Toast the kataifi thoroughly so it stays crunchy after mixing with the pistachio cream.
Cook waffles until deeply crisp, not pale, so they support the filling without becoming soft.
Mix the batter just until combined so the waffles stay fluffy instead of dense.
Let the waffles cool slightly before assembling so the filling stays textured instead of melting into the layers.

How to Know It’s Ready

The waffles should be crisp on the outside with firm edges and a set center when removed from the waffle iron. The kataifi should look golden brown and brittle, snapping slightly when cooled, which means it will stay crunchy in the filling.

Nutrition