Viral Dubai Pistachio Burfee Bundts

A creamy, rose scented burfee meats the viral dubai chocolate pistachio kataifi paste to deliver a flavour bomb that tastes as beautiful as it looks

I shared my burfee recipe on Instagram and Tiktok and between them, they have garnered hundreds of thousands of views. I am so grateful for all the love, but also understand why so many people love this classic recipe.

Like with my coconut paak recipe, which I have reinterpreted as these chocolate, coconut and caramel logs these burfee bundts are my reinterpretation of the classic for Diwali.

A thin coating of white chocolate encases smooth and creamy burfee. This time, I have added in a pistachio and white chocolate paste and folded crunchy kataifi pastry through – drawing inspiration from the viral Dubai Chocolate Bar. This gives an other wise smooth sweet, a bit of depth of flavour and crunch.

I have painstakingly painted each of the bundts to give them their own personality and am so pleased with how they look. I use barco luster dust in order to paint them, with no paint base. I feel it has a prettier look. The mould can be found online, including ordering them from Yuppiechef.

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar , Facebook at Adventures with Sugar, TikTok or leaving a comment below. Baking and sharing these delights are really a labour of love, and so when any of you make and share this with me, it really means more than you know.

FOR THE BURFEE

• One batch of burfee, as per my original recipe which can be found here
• Rose essence (optional)

METHOD

1. Make sure your burfee is at room temperature. Rose pairs wonderfully with pistachio so if you want to add a drop or two of rose essence to the burfee and knead it in, feel free to do so.

FOR THE KATAIFI PISTACHIO LAYER

• 180g shelled green pistachios
• 1 – 2 Tablespoons flavourless vegetable oil
• 4 tablespoons milk powder
• 100g white chocolate, I recommend at least 30% cocoa butter
• 1 – 2 Tablespoons icing sugar (depending on your preference for sweetness)
• 1 Tablespoon tahini (optional)
• 1 cup kataifi pastry, chopped roughly
• 2 teaspoons ghee, for frying

METHOD

1. Place the pistachios into a grinder or a nutribullet and begin to grind for about 5 minutes. Depending on how oily the pistachios are, they may form a paste or turn into a sticky powder. Use the oil, adding gently to form a thick paste.
2. Then add the milk powder and white chocolate and continue to mix until a paste forms and comes together.
3. At this point, you can add the tahini for added flavour if you like, but I know it is not to everyones taste.
4. Finally, if you feel that the paste is not sweet enough, add a bit of icing sugar and continue to mix.
5. For the Kataifi, melt the ghee on a medium heat in a medium pan. Add the kataifi and fry until nice and golden. About 5 minutes. Remove from the pan and let cool completely, before using.
6. When kataifi is cool, mix the kataifi with about a quarter of the pistachio paste a little at a time, and adding more pistachio paste to get to your desired texture. More paste and you will have a creamier filling. Less paste and you will have a crunchier filling.
7. You will not use all the pistachio paste and the rest can be stored in an airtight container in the fridge for later use.

ASSEMBLY

• 300g – 400g white chocolate, for coating
• luster dust, for painting
• silicon bundt moulds
• paint brushes

1. Set up a pouring station, by have a large tray bigger than the silicon moulds on hand.
2. Melt the white chocolate and pour into your silicon mould, making sure to coat the mould well. Then tip out excess chocolate onto the tray you have set aside, such that only a thin coating remains. Repeat with the rest of the bundts by scraping up and reusing the chocolate that is tipped out of the bundt. You may need to remelt if it begins to set as it cools.
3. Once done, place in the fridge to set and harden about an hour . Depending on the quality of your chocolate, you may want to do a second coating to prevent the bundts from cracking when you unmould them. But be careful not to add too much, or your bundt will be too sweet.
4. Place a bit of burfee into the bundt first and place in the fridge to set, for about 30 minutes.
5. Then add in the pistachio kataifi filling followed by more burfee to seal off the bundts.
6. Place in the fridge to set for at least two hours before unmoulding.
7. Decorate as desired – I have painted these on with luster dust. I did not use any paint base with it.

Recipe by adventureswithsugar.com