Pistachio Knafeh Chocolate Bar (Print version)

Crispy kataifi, pistachios, and smooth chocolate unite for a decadent Middle Eastern-inspired treat.

# Ingredient List:

→ Knafeh Layer

01 - 5.3 ounces kataifi (shredded phyllo dough), thawed
02 - 2.1 ounces unsalted butter, melted
03 - 2 tablespoons powdered sugar

→ Pistachio Filling

04 - 4.2 ounces shelled unsalted pistachios
05 - 2 tablespoons powdered sugar
06 - 2 tablespoons heavy cream
07 - 1/2 teaspoon orange blossom water (optional)
08 - Pinch of salt

→ Chocolate Coating

09 - 10.6 ounces high-quality milk chocolate, chopped
10 - 1 tablespoon neutral oil (grapeseed or sunflower)

→ Garnish

11 - 2 tablespoons chopped pistachios
12 - Edible dried rose petals (optional)

# How To Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Gently separate kataifi strands in a mixing bowl. Drizzle with melted butter and powdered sugar. Toss until all pieces are evenly coated.
03 - Evenly spread the kataifi mixture on the prepared baking sheet. Bake for 15 to 18 minutes, stirring once halfway, until golden and crisp. Set aside to cool completely.
04 - In a food processor, blend pistachios and powdered sugar until finely ground. Add heavy cream, orange blossom water (if using), and salt. Process until the mixture forms a thick, spreadable paste.
05 - Line an 8x8 inch square pan with parchment paper. Press half of the cooled kataifi into the bottom to form an even, compact layer.
06 - With a spatula, evenly spread the pistachio mixture over the kataifi base.
07 - Top with remaining kataifi, pressing down gently. Transfer pan to freezer for 20 minutes, allowing layers to set firmly.
08 - Melt chocolate and neutral oil together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Cool slightly before coating.
09 - Remove pan from freezer. Lift layered block from the pan using parchment overhang. Slice into 12 uniform bars using a sharp knife.
10 - Dip each bar into melted chocolate, turning to coat all sides. Place bars on a parchment-lined tray. Sprinkle with chopped pistachios and rose petals before the chocolate hardens.
11 - Refrigerate bars until the chocolate is completely firm. Store in an airtight container in the refrigerator until serving.

# Expert Advice:

01 -
  • Delivers complex textures from crisp phyllo, creamy pistachio, and melted chocolate
  • Easy to make ahead and keeps well in the fridge for days
  • Vegetarian and simple to adapt for dairy-free needs
  • Each bite gives surprise contrast and is even more stunning with rose petals
02 -
  • High in healthy fats and antioxidants from pistachios
  • A little orange blossom water transforms the filling from delicious to extraordinary
  • Bars stay crisp and fresh for days in the fridge
03 -
  • Get the kataifi as crisp as possible in the oven Dry pastry gives the best snap under chocolate
  • Let the pistachio paste sit a few minutes to thicken before spreading
  • Work quickly when dipping and garnishing so your chocolate is not too firm for toppings

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