Dubai Chocolate Knafeh Pistachio Bar

By Meeta K. Wolff 

By Meeta K. Wolff
Prep Time: 30 min
Total Time: 1 hour
Makes: 1 large bar

Ingredients

• 2 cups kataif pastry (shredded phyllo dough)

• ½ cup unsalted butter, melted

• 1 cup pistachio cream

• 300g dark chocolate (70% cocoa works beautifully, but 80% was incredible)

Method

1. Melt the butter in a non-stick pan over medium heat. Add the shredded kataif pastry and fry it, until it turns golden brown and crunchy. Make sure to keep stirring and turning it to ensure it browns evenly. Once the kataif is crispy, transfer it to a bowl and mix in the poistachio cream. Stir, making sure all of the pastry is covered in the cream and you have a thick, paste-like consistency. You can adjust the amount of pistachio cream to your liking. We prefer this generally crunchier so this recipe has more kataif pastry giving it a firm crunchy texture. But add more pistachio cream if you like it creamier. Set aside while you temper the chocolate.

2. To temper the chocolate, break the dark chocolate into pieces and melt over a double boiler. Stir to ensure all the pieces are melted and it has a shiny, glossy finish.

3. Assemble the Dubai Chocolate Knafeh Pistachio Bar by pouring a nice layer of the tempered dark chocolate into a silicone mould, moving the mould around to ensure the chocolate spreads evenly and the sides are also properly coated. Place the mould in the freezer for about 10 minutes to allow the chocolate to set.

4. Once the chocolate is set, add the knafeh and pistachio cream filling. Using an offset spatula, press the filling into the corners and smooting it out to create an even layer.

5. Pour the remaining melted chocolate over the filling making sure to cover the sides and the corners of the bar. Spread it evenly to ensure a smooth top. Place the mould back into the freezer for roughly 15 minutes to set it completely before removing your chocolate bar.

NOTES

• Add a handful of chopped pistachios for the extra nutty crunch.

• Play around with a few spices to elevate the flavour. I found cardamom that we added to one bar spectacular. Also pink peppercorns adds a hint of savoury to this bar which works fantastically.Store any leftover pistachio cream in a glass box covered and in the fridge.