Pistachio Rolls (Dubai Chocolate Rolls)
on Jun 02, 2025
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These pistachio rolls are inspired by the viral Dubai chocolate bars, with a pastry twist. They come together with just 5 ingredients for the perfect sweet and flaky treat.
If you’ve seen those insanely rich Dubai chocolate bars all over your feed lately, you already know the vibe: melty chocolate, pistachio cream, and crispy kataifi. These pistachio rolls are my spin on that viral dessert. They’re sweet, flaky, and packed with all the pistachio-chocolate goodness you’d expect. They’re kind of like cinnamon rolls, but with a fun twist, and they’re the perfect way to satisfy your sweet tooth.
Looking for more simple, chocolate sweet treats? You’ll love these fudgey sweet potato brownies and fluffy chocolate chunk banana muffins as well!
Table of Contents
What You’ll Need
Here is what you’ll need to make these pistachio rolls:
- Puff Pastry Sheet: The main base and dough for these rolls.
- Pistachio Cream: A sweetened pistachio cream made with ground pistachios as the base.
- Kataifi: For that signature Dubai chocolate bar taste. It adds a nice flavor and crunch to these rolls.
- Butter: Used to cook and brown the kataifi pastry.
- Chocolate Chips: Sprinkled into the rollups for added sweetness and flavor.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Puff Pastry: The puff pastry may be replaced with crescent dough. Just note that the rolls will have a slightly different texture that is less flaky.
- Pistachio Cream: You can swap this cream with your favorite spread, like peanut butter or hazelnut spread.
- Kataifi: You can omit this or swap it with crushed nuts for added texture.
- Butter: The butter may be replaced with equal parts oil.
Step-by-Step Instructions
STEP 1: Toast the Kataifi pastry. Melt 1/2 tablespoon of unsalted butter in a medium frying pan on medium heat and add the Kataifi pastry (Image 5). Break it up and stir often to toast. Toast until the pastry is golden (Image 6), remove it from the pan, and set it aside to cool.
STEP 2: Unroll the sheet of puff pastry dough on a lightly floured surface. Make sure the dough has been thawed for a few minutes, but not too soft so that it isn’t too difficult to work with.
STEP 3: Spread the pistachio cream evenly on top of the puff pastry dough, leaving some space on the edges.
STEP 4: Sprinkle the toasted Kataifi evenly on top of the pistachio cream. Sprinkle the chocolate chips evenly on top of the Kataifi.
STEP 5: Carefully roll the dough into a tight log. Slice the log into 8 equal pieces and place the pieces on a parchment paper-lined pan. Brush the top of each pinwheel with either oil, milk, or an egg wash.
STEP 6: Bake the rolls for 18 to 20 minutes, or until flaky and golden brown.
Storage Instructions
Once cooled, store the pinwheels in an airtight container in the refrigerator for up to 3 days. To freeze, store in a freezer-safe Ziploc bag with parchment paper lined between each pinwheel to prevent sticking for up to 1 month. To reheat, bake at 350 degrees F for a few minutes until warmed. You may also microwave them if in a pinch, but keep in mind that the puff pastry may become soggy and will not have that same crisp texture.
Tips For Success
- Feel free to swap out the fillings for different flavor variations! Peanut butter, banana, and chocolate pair well for another great combo.
- Do not overfill the puff pastry with the toppings, as it will be difficult to roll up and slice into pieces. If some of the fillings start to fall out as you roll the dough into a log, try to tuck them back in or remove some of the fillings.
- Make sure that your pastry dough is thawed, but not too soft. If it is too soft, it will be difficult to work with.
- Make sure to check on your rolls right at the 18-minute mark to make sure that they are not browning too quickly.
Recipe FAQs
Yes! You can air fry these rolls at 400 degrees F for 15 minutes or until golden brown and fully cooked through.
Chopped nuts are a great swap for kaitafi. You can also omit it completely for plain pistachio rolls.
Other Pastries You’ll Love
Cinnamon Apple Croissants
Mini Blueberry Croissants
Baby Friendly Banana Cinnamon Rolls
Easy Banana Croissants
If you tried these Pistachio Rolls, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Pistachio Rolls
Ingredients
- 1 puff pastry sheet
- ½ cup kataifi dough
- 1 tbsp unsalted butter
- ¼ cup pistachio cream
- 3 tbsp chocoalte chips
Instructions
- Preheat the oven to 400 degrees F (204 degrees C).
- Toast the Kataifi pastry. Melt 1/2 tablespoon of unsalted butter in a medium frying pan on medium heat and add the Kataifi pastry (Image 5). Break it up and stir often to toast. Toast until the pastry is golden (Image 6), remove it from the pan, and set it aside to cool.
- Unroll the sheet of puff pastry dough on a lightly floured surface. Make sure the dough has been thawed for a few minutes, but not too soft so that it isn't too difficult to work with.
- Spread the pistachio cream evenly on top of the puff pastry dough, leaving some space on the edges.
- Sprinkle the toasted Kataifi evenly on top of the pistachio cream. Sprinkle the chocolate chips evenly on top of the Kataifi.
- Carefully roll the dough into a tight log. Slice the log into 8 equal pieces and place the pieces on a parchment paper-lined pan. Brush the top of each pinwheel with either oil, milk, or an egg wash.
- Bake the rolls for 18 to 20 minutes, or until flaky and golden brown.
Notes
- Feel free to swap out the fillings for different flavor variations! Peanut butter, banana, and chocolate pair well for another great combo.
- Do not overfill the puff pastry with the toppings, as it will be difficult to roll up and slice into pieces. If some of the fillings start to fall out as you roll the dough into a log, try to tuck them back in or remove some of the fillings.
- Make sure that your pastry dough is thawed, but not too soft. If it is too soft, it will be difficult to work with.
- Make sure to check on your rolls right at the 18-minute mark to make sure that they are not browning too quickly.
