Spiced Dubai Chocolate Easter Eggs

Spiced Dubai Chocolate Easter Eggs

PREP TIME

35mins minutes

COOK TIME

12 mins minutes

YIELDS

28 filled egg halves

Ingredients

1/2 ( 375g) pack Antoniou kataifi pastry*, thawed

20 (17g) Cadbury hollow hunting milk chocolate eggs*

 Pistachio Cream

200g pistachios

¼ cup peanut oil, plus extra if needed

2 tsp The Spice People vanilla sugar

¾ tsp The Spice People ground cardamom

Pinch salt

85g white chocolate eggs

Almond Cream

85g Caramilk chocolate eggs

175g pure almond butter*

½ tsp The Spice People ground cinnamon

Memories

Turn your Easter eggs into something extraordinary. This Dubai chocolate–inspired Easter treat is the perfect way to transform leftover chocolate into a luxurious, crowd-pleasing dessert. Crisp golden kataifi pastry made effortlessly with our air-fryer hack is layered with rich pistachio or pure almond butter, delicately infused with The Spice People spices, then nestled inside chocolate egg shells. The result is a decadent bite that’s crunchy, creamy, and irresistibly aromatic. Be sure to grab a few extra chocolate eggs… once you try these, you’ll want to make them again and again.

Directions

  1. Prepare the kataifi: Preheat the air fryer to 170°C. Chop the kataifi into 2 cm lengths and gently separate the strands. Don’t worry if some remain clumped, they can be crushed after air frying. Air fry in batches for 2–3 minutes, shaking halfway, until golden and crisp. Transfer to a large baking tray set over a wire rack to cool, crushing any clumps with your fingers.
    If you don’t have an air fryer, toast the chopped kataifi in a dry pan over medium heat in batches until golden and crispy.
  2. Warm the pistachios: Place the pistachios in the air fryer basket or in a warm pan (do not turn on the heat) for 3 minutes to gently warm through.
  3. Prepare the chocolate eggs: Using a sharp knife, cut hollow chocolate eggs in half either along the seam or by removing the tips. Place the cut eggs in the fridge to chill while you prepare the fillings.
  4. Make the pistachio cream: Transfer the warmed pistachios to a food processor and blend on high for 5 minutes, scraping down the sides often, until they resemble coarse breadcrumbs. Add a few tablespoons of oil and continue blending, gradually adding the remaining oil until a smooth, runny butter forms. Stir in vanilla sugar, cardamom, and a pinch of salt. Melt the white chocolate in the microwave in 30-second bursts, then blend it into the pistachio butter until fully combined. Transfer to a bowl.
  5. Make the almond cream: Melt the Caramilk chocolate in a large bowl in 30-second bursts in the microwave, stirring between bursts. Stir in almond butter and sifted cinnamon until well combined. Fold in 1 cup of cooled, crunchy kataifi pastry. If the mixture feels too loose, add a little extra kataifi so it is fairly stiff.
  6. Assemble the eggs: Remove the chilled chocolate egg halves from the fridge and fill with the pistachio and almond creams as desired. Serve immediately, or store in an airtight container in the fridge for up to 5 days. Remove from the fridge 5 minutes before serving.

Notes:

  • Antoniou kataifi pastry comes frozen; allow 2–3 hours at room temperature to thaw before use. Alternatively, pre-toasted kataifi (about 120–130 g) can be used.
  • Plan to buy 20 chocolate eggs to allow for breakage. Broken eggs can be melted and drizzled over the filled eggs.
  • Use pure (100%) almond butter for best results.