Pistachio Knafeh Stuffed Apricots

Mezze Apricot Dessert Appetiser:

Okay, so we are talking about the Dubai chocolate trend…again and while Pistachio Knafeh has really taken centre stage (rightly so- it’s ridiculously good), I’ve been playing around with a little mezze apricot dessert that brings all that lush flavour into one bite-sized appetiser package.

Enter: stuffed sundried apricots with pistachio Knafeh filling and a cheeky drizzle of chocolate.

If you’ve been anywhere near dessert TikTok or your local pâtisserie lately, you’ll know what I mean- glossy chocolate drizzles, pistachio-everything, and a whole lot of irresistible indulgence.

I know, stuffed apricots aren’t exactly new.

They’ve been gracing cheese boards and mezze platters forever, often filled with cheese or nuts and leaning toward savoury.

But hear me out- sweet versions are just as indulgent, if not more so.

Especially when you bring in that rich, nutty, gooey Knafeh centre and dress it up with some glossy dark chocolate.

You don’t have to try too hard for this Middle Eastern Dessert Appetiser to shine.

You get the chewy tang of the apricot, the buttery crunch of pistachio, the creamy pull of the knafeh mix, and then- boom- a dreamy drizzle of chocolate to tie it all together.

It’s like Middle Eastern dessert meets modern appetiser in one glam little bite.

These Mezze apricot dessert bites are perfect for grazing tables, dinner parties, or even a quick treat with coffee.

Not exactly gluten-free, minus the syrup, minus the cheese & minus the tahini (but feel free to add it) but even so, these are a win, when you’ve got a mixed crowd.

So if you’re feeling inspired by all things Dubai-style but want something a bit out of the box, give this apricot mezze hors d’oeuvre a go.

They’re sweet, stylish, and just a little bit show-offy– but in the best possible way.

These taste amazing!

Pistachio Knafeh Appetiser

(Serves 12 Prep 30 Mins)

You Will Need:

Kataifi Pastry
Use kataifi (shredded phyllo) pastry, available in the freezer section of Middle Eastern or Mediterranean grocers. Thaw fully and gently separate the strands before use. Handle with care to avoid clumping.

Unsalted Butter
Use good-quality unsalted butter, melted and slightly cooled, to brush or mix with the kataifi pastry for crispness and flavour.

Pistachio Cream
Use pistachio cream or pistachio spread- a smooth, sweetened paste made from ground pistachios. Look for Italian brands for an intense nutty flavour and natural green hue. It can usually be found in gourmet or international food stores. I buy Pisti Pistachio Cream online.

Sundried Apricots
Use whole, soft sundried apricots, preferably Turkish or organic if available. Look for ones that are plump and slightly chewy, not overly dry.

Chocolate Melts
Use high-quality chocolate melts (either dark, milk, or white chocolate depending on your flavour preference). You can substitute with a good-quality chocolate bar if melts are unavailable.

Slivered Pistachios
I use slivered pistachios for the garnish. Toast briefly in a dry pan over medium heat if you want to enhance flavour and aroma before using. I buy Persian pistachios online or at Persian supermarkets- again, much nicer quality (& colour).

Instructions:

Thaw the Pastry
Remove the kataifi pastry from the freezer and transfer the amount you need to the refrigerator to thaw overnight, or let it sit at room temperature for an hour to thaw. Once softened and pliable, gently loosen and separate the strands with your fingers to remove any clumps. Keep it covered with a clean, slightly damp tea towel to prevent drying out while you work.

Make the filling

In a small bowl, combine pastry, Pistachio cream with a handful of finely chopped slivered pistachios (optional for texture). Stir until smooth and spreadable. This will form the sweet, nutty filling reminiscent of traditional knafeh flavours (minus the tahini).

Prepare the Apricots
Take the sundried apricots and, if they’re large, carefully slice them open halfway to create a small pocket or simply flatten them slightly for easier filling. If they are very dry, you can briefly soak them in warm water for 5-10 minutes to soften, then pat dry.

Melt the Chocolate
Place the chocolate melts in a heatproof bowl and melt gently using a double boiler or microwave in 20-second intervals, stirring between each, until smooth and glossy. Let it cool slightly to thicken for easy dipping or drizzling.

Assemble the Apricots

Spoon a small amount of the pistachio filling onto each prepared apricot.

Drizzle or dip each apricot in melted chocolate, then sprinkle with crushed slivered pistachios.

Serve & Enjoy!

Helpful Hints:

• The larger the apricots, obviously the more filling they hold. My recommendation is to buy the sundried Persian apricots as they are much easier to work with, larger, juicier, more golden in colour and they hold more filling.

• It is optional to add pistachios into the knafeh filling. I don’t think they need it but feel free to add. I buy my slivered pistachios online from Magid Supermarket in Sydney Australia.

• Normally I would use dark chocolate, but use whatever you have available. If you don’t have melts, use cooking chocolate. Either melt the chocolate in the microwave (I usually add a small splash of coconut oil) & cook in short 20-30sec bursts or heat a pot of water on medium-high heat with a heatproof bowl over top. Place the chocolate in the bowl & make sure the bottom of the bowl is not touching the water.

• Another option for this mezzo apricot dessert in keeping with traditional knafeh, is to add tahini to the filling. I opted not to but again feel free to.

Pistachio Knafeh Stuffed Apricots

(Serves 12 Prep 30 mins)

Ingredients

• 12 Large sundried Apricots
• ¼ cup Dark or Milk Chocolate melts
• 100g Kataifi Pastry
• 20g Unsalted Butter
• 200g Pistachio Cream
• 1/4 cup crushed pistachios (optional)
• 2 Tbsp Slivered Pistachios (Garnish)

Method

1. Finely chop the thawed kataifi pastry into short strands. 
2. In a medium pan over medium-high heat, melt the butter. 
3. Add the chopped pastry and cook, stirring frequently, until golden and crisp- about 5–7 minutes. Remove from the heat and let it cool slightly.
4. In a medium mixing bowl, combine the cooled, cooked pastry with the pistachio cream and crushed pistachios (if using). Mix until well combined and set aside.
5. Using a small knife, make a horizontal slit along the side of each sundried apricot, being careful not to cut all the way through. Use your finger to gently open it to create a pocket.
6. Spoon the pistachio knafeh filling into each apricot pocket, pressing gently to hold the filling in place.
7. Place the chocolate melts in a heatproof bowl and melt gently- either in a double boiler or microwave in short intervals- stirring until smooth.
8. Dip each filled apricot halfway into the melted chocolate, or drizzle the chocolate over the tops.
9. Sprinkle with additional slivered pistachios while the chocolate is still soft. Refrigerate this mezze apricot dessert until ready to serve.

Serve & Enjoy!

Wine Pairing Suggestions:

Moscato d’Asti (Italy)

Lightly sparkling and low in alcohol, Moscato d’Asti brings gentle sweetness and notes of peach, citrus, and honey that mirror the fruity apricot and pistachio filling.

Sauternes (France)

This classic dessert wine from Bordeaux offers luscious flavours of apricot, honey, and almond with a balanced acidity that complements the richness of the pistachio cream and the dried apricot’s tang.

De Bortoli Noble One Botrytis Semillon (Riverina, NSW)

This iconic wine offers luscious flavours of dried apricot, marmalade, and honey, with a touch of toffee. The wine’s apricot and honey notes mirror the sundried apricots and pistachio filling.

Yalumba Museum Reserve Muscat (South Australia)

Rich and complex, featuring flavours of raisins, toffee, and spice. The wine’s sweetness and depth enhance the chocolate and nutty elements of the dessert.

Campbells Rutherglen Muscat (Victoria)

Intense aromas of dried fruits, caramel, and spice, with a luscious palate. Its rich, sweet profile complements the dessert’s flavours, especially the chocolate and pistachio components. If you enjoy sweet wines, try this one.

Vin Santo (Italy)

This Tuscan dessert wine, often served with biscotti, offers dried fruit and caramel notes with a nutty undertone- an elegant match for the pistachio and chocolate combination in this mezze apricot dessert bite.

Late Harvest Riesling (Germany or Alsace)

Aromatic and sweet, with vibrant acidity and flavours of citrus, apricot, and honey. This balances the sweetness of the chocolate and the tartness of the apricot while refreshing the palate.

Other Apricot Recipes

Apricots With Herbed Goat Cheese

Apricots With Goats Cheese & Feta