Description
This easy, no-fuss dessert layers crispy kataifi pastry, creamy pistachio filling, and a glossy dark chocolate shell for a decadent treat inspired by Dubai’s famous sweets. Perfect for celebrations or as a luxurious everyday indulgence.
Ingredients
Scale
- 7 oz (200g) kataifi pastry, thawed and shredded
- 7 tbsp (100g) unsalted butter, melted
- 2 tbsp (25g) granulated sugar
- 1 cup (150g) raw shelled pistachios, plus more for garnish
- 1/3 cup (100g) sweetened condensed milk
- 1/4 cup (60ml) heavy cream
- 1 tsp orange blossom water (optional)
- Pinch of salt
- 7 oz (200g) dark chocolate (60–70% cocoa preferred)
- 2 tsp neutral oil (sunflower or grapeseed)
- Chopped pistachios, for garnish (optional)
- Edible dried rose petals, for garnish (optional)
Instructions
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang on two sides.
- Place thawed kataifi pastry in a large mixing bowl. Pour over melted butter and sugar. Toss until evenly coated. Press mixture firmly into the bottom of the prepared pan.
- Preheat oven to 350°F (175°C). Bake kataifi base for 15–18 minutes until golden and fragrant, or toast in a nonstick skillet over medium heat for 8–10 minutes. Let cool completely.
- In a food processor, combine pistachios, sweetened condensed milk, heavy cream, orange blossom water (if using), and salt. Process until smooth and creamy.
- Spread pistachio mixture evenly over cooled kataifi base. Chill in the fridge for at least 20 minutes.
- In a small saucepan or microwave-safe bowl, combine dark chocolate and neutral oil. Melt gently over low heat or in 20-second microwave bursts, stirring until smooth.
- Pour melted chocolate over chilled pistachio layer. Spread to edges and immediately sprinkle with extra chopped pistachios and rose petals if desired.
- Chill pan in the fridge for 30–45 minutes, until chocolate is firm.
- Run a sharp knife under hot water, wipe dry, and cut bars into squares or rectangles. Let bars sit at room temperature for 5–10 minutes before serving for best texture.
Notes
For gluten-free, use gluten-free kataifi or a granola base. For dairy-free, substitute butter with vegan margarine, heavy cream with coconut cream, and use dairy-free condensed milk. Let bars sit at room temperature before slicing for clean cuts. Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bar (1/16 of pan)
- Calories: 190
- Sugar: 12
- Sodium: 40
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
Keywords: Dubai chocolate bar, pistachio knafeh, Middle Eastern dessert, easy layered dessert, Eid dessert, kataifi pastry, chocolate pistachio bars