Innovative Ramadan Dessert Recipes


Chocolate Baklava

  • ¾ cup honey
  • ½ cup water
  • 1 cinnamon stick
  • 1 cup hazelnut-chocolate spread (like Nutella)
  • ½ cup toasted hazelnuts, chopped
  • ½ cup toasted pistachios, chopped
  • ¼ cup toasted almonds, chopped
  • ¼ cup toasted walnuts, chopped
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • Cooking spray
  • 24 sheets of puff pastry
  • ½ cup butter, melted
  • Preheat oven to 175C.
  • Combine the honey, water and cinnamon stick in a medium saucepan over a low heat and stir until honey dissolves.
  • Increase heat to medium and cook without stirring for about 10 minutes. Remove from heat and keep warm. Discard cinnamon stick.
  • Melt the hazelnut-chocolate spread in a microwave or over a water bath.
  • Separately combine together all the nuts, the ground cinnamon and the salt.
  • Lightly coat a baking dish with cooking spray. Working with 1 sheet of puff pastry at a time, covering the remaining dough to prevent drying, place 1 sheet in the bottom of the dish and lightly brush with butter.
  • Repeat procedure with 5 sheets and butter. Drizzle about one-third of a cup of melted chocolate spread over the sheets. Sprinkle evenly with one-third of the nut mixture.
  • Repeat procedure twice with the dough, butter, chocolate spread and nut mixture.
  • Top last layer of the nut mixture with the remaining 6 sheets of puff pastry, each lightly brushed with butter. Press gently into pan.
  • Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions using a sharp knife.
  • Bake for 35 minutes or until golden.
  • Remove from oven and drizzle the honey mixture over baklava.

Stuffed Dates

  • 12 pitted dates
  • 50 grams softened cream cheese
  • 1 tablespoon honey
  • Pinch of ground cinnamon
  • 1 teaspoon sugar (optional)
  • 2 tablespoons chopped walnuts, and more for garnish, if desired
  • Slice 12 dates down one side longwise. Set aside.
  • Stir cream cheese together with honey, cinnamon, sugar and chopped walnuts.
  • Fill each date with about 1 teaspoon of filling.
  • Top with more walnuts if desired for garnish.

Red Velvet Konafa Cups

  • ½ kilogram konafa
  • 4 tablespoons margarine
  • Lemon syrup (water, lemon and sugar)
  • 2¼ cups flour
  • 1½ cups sugar
  • 1 teaspoon cocoa powder
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk
  • 3¼ cups vegetable oil
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons vinegar
  • Pinch of salt
  • 2 teaspoons red food coloring


  • 400 grams cream cheese
  • 2 cups fresh cream or whipping cream
  • Preheat the oven to 180C.
  • Mix together the oil and sugar, then add the eggs and vanilla.
  • Sift the baking powder, baking soda, cocoa powder, flour and salt well before adding them to the egg mixture.
  • In a separate bowl, mix together the vinegar with the milk, and then add to the mixture before adding the food coloring.
  • Place the batter in a round baking dish and bake in the oven for 30 minutes, or until a toothpick inserted comes out clean.
  • Melt the margarine before covering the konafa with it and hand mixing them well together until the konafa becomes fluffy. Place in a baking dish and bake in the oven at 200C until it turns golden.
  • In an electric mixer, add the cream cheese and fresh cream together and mix well.
  • In each cup, add a layer of red velvet cake, followed by a layer of the cream mixture then a layer of konafa, and repeat one more time in the cup.

Cinnamon Date Rolls

  • 1½ cups almond
  • ½ cup walnuts
  • 1½ cup pitted medjool dates
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 tablespoon water (optional)
  • 3 tablespoons cinnamon
  • Add almonds and walnuts to a food processor and pulse until nuts are about the size of peas.
  • Add in the dates, vanilla and salt and run on high until the dough forms into a large ball.
  • Add water if it is not coming together.
  • Take half of the mixture out of the food processor and press into 1 even layer about ¼ inch thick on a non-stick baking sheet.
  • Add cinnamon to the rest of the dough and pulse until combined.
  • Take the cinnamon dough and press evenly on top of the first layer, then starting at one end, tightly roll up the dough and situate seam side down.
  • Wrap the roll in plastic wrap and place in the freezer for at least 1 hour. Slice into ½ inch thick slices and serve.

Bread Pudding

  • 2 cups sugar
  • 5 large beaten eggs
  • 2 cups milk
  • 2 teaspoons vanilla
  • 3 cups cubed Italian bread, allow to stale overnight in a bowl
  • ½ cup packed light brown sugar
  • ¼ cup butter, softened
  • 1 cup chopped pecans (or nuts of your choice)


  • 1 cup sugar
  • ½ cup butter, melted
  • 1 egg, beaten
  • 2 teaspoons vanilla
  • ¼ cup apple juice
  • Preheat the oven to 175C and grease a 13×9 inch pan.
  • Mix together the sugar, eggs and milk in a bowl, and then add the vanilla. Pour it over cubed bread and let sit for 10 minutes.
  • In another bowl, mix and crumble together brown sugar, butter and pecans.
  • Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set.Mix together the sugar, butter, egg and vanilla in a saucepan over medium heat.

For the Sauce

  • Stir together until the sugar is melted. Add the apple juice, stirring well. Pour over bread pudding.
  • Serve warm or cold.

Lemon and Rose Water Basboosa



  • 3 cups durum semolina
  • 1½ cups sugar
  • ¼ cup melted butter, plus extra for greasing
  • 1 tablespoon baking powder
  • 1½ teaspoons rose water
  • 1¼ cups warm water


  • ½ cup water
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon rose water


  • Handful of almonds or peanuts
  • Whipped cream
  • Mix all the ingredients for the cake together until a thick batter forms.
  • Let the batter rest for 30 minutes to 1 hour.
  • Then, grease a cake pan and preheat the oven to 160C.
  • Pour the batter into the baking pan and decorate with nuts.
  • Bake the cake for 35 minutes, or until cooked through.
  • Slice the cake in squares or diamonds and set it aside.
  • On the stovetop, simmer the sugar, lemon juice, rose water and water for about 5 minutes, or until the sugar dissolves.
  • Pour the syrup over the sliced cake.
  • Let the cake rest about an hour before serving.

Coconut Milk Pudding 

  • 1½ cups coconut milk
  • 4 tablespoons honey
  • 2 eggs
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla
  • 2 tablespoons coconut oil
  • Berries or crushed nuts for garnish (optional)
  • Add the coconut oil and honey to a small pot over medium heat and bring to a boil.
  • Reduce heat and allow mixture to cool.
  • In a separate bowl, whisk cornstarch and eggs.
  • Slowly pour the coconut milk into egg mixture, whisking constantly to prevent clumping.
  • Turn heat to low and slowly add egg mixture, whisking constantly.
  • Once it thickens, remove from heat and add in remaining ingredients.
  • Pour contents into a bowl and allow to cool in the fridge for 30–60 minutes.
  • Add berries or crushed nuts on the top as a garnish.