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Dubai Chocolate Kataifi Pastry Bars Recipe

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4.1 from 36 reviews

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

Dubai Chocolate Recipe is a delightful fusion dessert featuring crunchy toasted kataifi pastry blended with a rich pistachio and tahini filling, all encased in a thin, smooth chocolate shell. This recipe offers a combination of textures and flavors, from the buttery crunch of kataifi to the creamy nutty filling and silky chocolate coating, perfect for an elegant treat or special occasion.

Ingredients

Scale

Pastry and Butter

  • 5 ounces kataifi pastry (shredded phyllo), chopped and separated
  • 2 ounces unsalted butter

Filling

  • 12 ounces pistachio paste
  • ¾ ounce tahini (approximately 0.8 oz)
  • Pinch of salt

Chocolate Shell

  • 1 pound dark or milk chocolate, melted

Instructions

  1. Toast Kataifi: In a large, high-sided skillet, melt the butter over medium heat. Add the kataifi pastry, breaking it up as you go. Toast the kataifi thoroughly, stirring frequently, for about 10 minutes until it turns evenly golden and crunchy.
  2. Prepare Pistachio Filling: In a large bowl, combine the pistachio paste, tahini, and a pinch of salt. Mix until the ingredients are well incorporated. Add the toasted kataifi pastry to this mixture and stir thoroughly until everything is evenly blended. Set the filling mixture aside.
  3. Melt Chocolate: Melt half of the chocolate until smooth and ready to use. Have two large chocolate bar molds placed on a tray to prepare for the shell.
  4. Create Chocolate Shell: If desired, drizzle some melted colored chocolate on the bottom of the molds for decoration. Spoon half of the melted chocolate into each mold and tilt to coat the sides and bottom thoroughly, ensuring an even, thin shell. Pour out any excess chocolate. Place the molds in the fridge for about 10 minutes to allow the chocolate shell to set.
  5. Fill Chocolate Shells: Melt the remaining chocolate. Once the shells have set, fill each mold with the kataifi-pistachio mixture, pressing gently and evenly to fill the spaces.
  6. Seal and Chill: Spoon the remaining melted chocolate over the top of the filled shells to seal the filling inside. Smooth the tops and scrape away any excess chocolate for a clean finish. Return the molds to the fridge and chill for another 10–15 minutes until fully set.
  7. Unmold and Serve: Carefully remove the chocolate bars from the molds once fully hardened. The bars should release easily and are ready to enjoy.

Notes

  • Use good quality pistachio paste and chocolate for optimal flavor.
  • Be gentle when pressing the filling to avoid breaking the chocolate shell.
  • Chocolate molds can be lightly warmed if the bars stick when unmolding.
  • Store finished chocolate bars in a cool, dry place or refrigerate if your environment is warm.
  • Colored melted chocolate drizzle is optional but adds a decorative touch.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Middle Eastern

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Find it online: https://jonschelanderpugh.com/dubai-chocolate-kataifi-pastry-bars-recipe/