Dubai's viral Pistachio Kunafah Bar has taken the dessert world by storm, offering a unique twist on the traditional recipe. This innovative chocolate bar is filled with delectable pistachio cream and crunchy kataifi pastry, creating a truly irresistible treat. The following recipe is my recreation of this trending dessert.
Chocolate bar recipe
This recipe is viral not only because of its delicious taste and vibrant colours but also because it is extremely easy to make. You just need four ingredients: chocolate, pistachio cream, kataifi pastry, and butter. And if you do not have kataifi pastry like me, do not worry! You can use shredded filo pastry instead. Just prepare the filling by toasting the pastry and mixing it with the pistachio cream, line your moulds with chocolate, add the filling, set them, and you're done.
Step-by-step guide
Preparation time - 30 minutes
Cooking time - 5 to 10 minutes
Setting time - 30 to 40 minutes
Serving - 3 bars (small)
Ingredients
200 gms Dark chocolate
60 gms Kataifi pastry (or shredded filo sheets)
100 gms Pistachio
30 gms Sugar
20 gms Butter
Dry food colour (optional)
Method
1. Take a pan and add the butter. Place it over a medium flame and let the butter melt slowly.
2. Add the kataifi pastry or shredded filo sheets once the butter melts.
3. Cook it on the pan while regularly tossing it with a spatula until it turns golden brown. Set it aside to cool down.
4. Mix the pistachios and sugar in a high-powered blender until they form a smooth paste.
5. In a separate bowl, take the chopped dark chocolate and melt, as well as temper it. (How to temper chocolate: Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110°–115°F. Place the top pan of the double boiler on a towel. Cool chocolate to 95° to 100°F. Add the remaining chocolate to the top pan, stirring until melted. Creates a shinier, smoother paste.)
6. Now, add the melted chocolate to your desired bar moulds. Make sure to spread it out evenly on all sides. Remove the excess chocolate from the mould.
7. Place the chocolate mould in the refrigerator for about 20 minutes for the chocolate to set.
8. Meanwhile, prepare the filling by mixing the pistachio spread and the toasted pastry.
9. Remove the mould from the refrigerator and add the filling to the chocolate-filled mould.
10. Add the remaining chocolate on top of the filling. Make sure to cover it completely on all sides.
11. Place the mould in the refrigerator for 15 to 20 minutes for the bars to set completely.
12. One set, remove the mould from the refrigerator and carefully de-mould the bars.
13. You may serve the bars as is or dry dust them with some dry food colour.
Tips:
1. If you cannot access any pastry, you can also use thin vermicelli.
2. If you want to avoid making pistachio cream at home, use a store-bought one.
3. You can use hazelnut or almond spread instead of pistachio spread.
4. If you do not wish to use couverture chocolate, you can use chocolate compound or candy melts. This will save you from the process of tempering.
5. You may choose to use a combination of dark and milk chocolate if you prefer.
6. You can choose to add designs to your chocolate bar with coloured cocoa butter or coloured white chocolate before adding the dark chocolate to the mould.
7. You can add chopped nuts for more texture if you like.
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