Dubai Tacos
The 2026 spinoff of the viral chocolate bar: crisp waffle taco shells filled with pistachio cream and toasted kataifi, drizzled with melted chocolate.
Ingredients
- 2 cups thin waffle cone batter
- 4 oz kataifi pastry (or shredded phyllo), chopped
- 1/4 cup unsalted butter, melted
- 1 cup pistachio cream spread
- 6 oz milk chocolate (melting wafers or bar), chopped
- 1/4 cup shelled pistachios, chopped
Instructions
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1
Preheat a waffle cone maker or thin waffle iron according to its instructions.
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2
Spoon a small portion of 2 cups thin waffle cone batter onto the hot iron and cook until golden and crisp, 1 to 2 minutes.
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3
While still warm and pliable, quickly drape each waffle round over a rolling pin or the edge of a bowl to shape it into a taco shell, then let cool until firm.
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4
Repeat with the remaining waffle batter to make all the shells.
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5
Roughly chop the 4 oz kataifi pastry (or shredded phyllo) into short pieces and toast in a dry skillet over medium heat, stirring often, until golden and crisp, about 5 to 7 minutes.
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6
Remove from heat and stir the toasted kataifi with the 1/4 cup melted unsalted butter until every strand is coated, then let cool slightly.
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7
Fold the toasted kataifi into the 1 cup pistachio cream spread until evenly combined.
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8
Melt the 6 oz chopped milk chocolate (melting wafers or bar) gently in a double boiler or in short microwave bursts, stirring until smooth.
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9
Spoon the pistachio and kataifi filling into each cooled taco shell, drizzle generously with the melted chocolate, and sprinkle with 1/4 cup chopped shelled pistachios.
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10
Serve immediately while the shells are still crisp.