Pistachio Knafeh Chocolate Bar

This chocolate bar fuses the elegance of pistachio-laden Middle Eastern knafeh with modern dessert flair. It is all crunch, cream, and a blanket of silky chocolate. When you want to impress guests or bring something truly unique to a gathering, these bars deliver layered textures and flavor like nothing else.

I first prepared a batch for Eid when I wanted the nostalgia of knafeh but the portability of a chocolate bar. Now whenever I see kataifi in stores, I start planning for these treats.

Ingredients

• Kataifi shredded phyllo dough: essential for that classic crunchy texture look for a pack that is fresh not dried out
• Unsalted butter: gives a rich taste and helps kataifi crisp up golden choose European style for extra decadence
• Powdered sugar: blends smoothly into the kataifi and pistachio filling use freshly sifted for best texture
• Shelled unsalted pistachios: create a lush green paste toast lightly for deeper flavor if you wish
• Heavy cream: brings silkiness to the pistachio layer choose the highest butterfat content available
• Orange blossom water: offers floral notes use a good quality bottle and only if you enjoy that dimension
• Good pinch of salt: sharpens every sweet and nutty note fine sea salt is best
• High-quality milk chocolate: coats the bars in something glossy and indulgent choose chocolate you would eat out of hand
• Neutral oil like grapeseed or sunflower: keeps the chocolate layer snappy and easy to bite
• Chopped pistachios for garnish: reinforce the theme and add visual pop pick bright green ones
• Edible dried rose petals: bring fragrance and elegance they are optional but make the bars unforgettable

Instructions

Prepare and Preheat:

Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit and arrange a baking sheet with parchment paper This helps keep the kataifi from sticking and makes cleanup a breeze

Work the Kataifi:

Gently pull the kataifi apart into loose strands in a large mixing bowl Use your fingers to tease apart any clumps Then pour over melted butter and powdered sugar Mix until every thread glistens without dry spots

Bake to Golden:

Spread the kataifi onto your prepared baking sheet in a single layer Bake in the center of the oven for about fifteen to eighteen minutes Stir once halfway through to ensure even browning Cool completely so it crisps up fully

Create Pistachio Filling:

In a food processor blend shelled pistachios and powdered sugar until you get a fine crumb Add heavy cream orange blossom water if you like and salt Continue processing until you have a thick spreadable paste that smells fragrant and looks vibrant green

Assemble Layers:

Line a square twenty by twenty centimeter baking pan with parchment paper Press half of the cooled kataifi into the bottom pressing to make a compact even layer Spread your pistachio filling gently but evenly to cover the kataifi edge to edge Add the rest of the kataifi on top pressing again just enough so it holds together Chill the pan in your freezer for about twenty minutes

Make Chocolate Coating:

While the bars chill combine chopped milk chocolate and neutral oil in a heatproof bowl Set it over a pot of gently simmering water Stir with a spatula until the chocolate is glossy and fully smooth Let it cool slightly so it thickens just a bit for better coverage

Slice and Coat:

Lift the chilled layered block from the pan using the parchment Transfer to a cutting board and slice into twelve even bars Dip each bar into the melted chocolate turning it to cover every side carefully Use a fork to lift the bar letting excess chocolate drip off Lay each on new parchment as you go

Garnish and Set:

Quickly sprinkle chopped pistachios and rose petals over the bars before the chocolate finishes setting This way your garnish adheres beautifully Refrigerate all the bars until the chocolate is firm

Store and Serve:

Once the chocolate has fully set transfer the bars to an airtight container Store in the fridge to maintain maximum crunch and freshness until ready to share or savor

Pin it

I always get the brightest green pistachios I can find because my grandmother insisted this meant good luck and the most crowd-pleasing bars I ever made had a thick pistachio ribbon thanks to a generous hand in the filling

Storage Tips

Store these bars in a tightly sealed container in the fridge and enjoy within five days If you want maximum crunch eat them within the first two days after making If you need them to last longer you can freeze them in a single layer separated by parchment just thaw in the fridge an hour before you serve

Ingredient Substitutions

For a vegan version substitute good quality plant based butter coconut cream instead of dairy cream and your favorite dark dairy free chocolate You can play with the flavor add a bit of cardamom or cinnamon to the filling or even a touch of honey instead of orange blossom water

Serving Suggestions

Perfect on a silver tray for Eid or for afternoon tea beside Turkish coffee or Moroccan mint tea These are also gorgeous on a dessert board with figs cocoa dusted almonds and dried apricots I sometimes serve them with a spoonful of plain thick yogurt for a cool contrast

Cultural and Historical Notes

Knafeh is a centuries-old dessert from the Levant region known for its gooey cheese and crisp pastry In this version I flipped the traditions bringing pistachio to center stage and adding chocolate for fusion flair Every bite carries a little Middle Eastern charm with a playful twist

Seasonal Adaptations

Try lemon zest in the pistachio filling for a springtime vibe In winter drizzle with a tiny bit of orange syrup In summer top with fresh strawberries or raspberries for color and tang

Success Stories

Since sharing these at a holiday party I have gotten requests every time family comes over Friends love that they taste like authentic knafeh but are so much easier to eat and take along

Freezer Meal Conversion

Freeze them after dipping in chocolate Arrange on a tray in a single layer Freeze until solid then transfer to a bag or container with parchment between layers Thaw gently in the fridge before serving

Pin it

These bars are best enjoyed cold straight from the fridge for maximum crunch and contrast. Bring them to your next gathering and delight everyone with something truly original.

Recipe FAQs

→ Can I substitute the pistachios with another nut?

Yes, you can use almonds, cashews, or hazelnuts, but pistachios impart the authentic flavor and vibrant color.

→ Is orange blossom water necessary in the filling?

Orange blossom water adds floral notes, but it's optional. Leave it out or try rose water for a different twist.

→ How do I keep the kataifi layer crisp?

Crumble and bake kataifi until golden-brown, then cool completely before assembling for crisp texture.

→ Can these bars be made vegan?

Yes. Use plant-based butter, coconut cream, and dairy-free chocolate for a vegan-friendly version.

→ What's the best way to store finished bars?

Store bars in an airtight container in the refrigerator to keep chocolate firm and kataifi crisp.