If you adore the luxurious blend of textures and flavors found in Middle Eastern desserts, you are in for a treat with the Dubai Chocolate Kataifi Bars with Pistachio Filling Recipe. This delightful dessert combines the crisp, golden strands of kataifi pastry with a rich, nutty pistachio filling, all enveloped in a luscious chocolate shell. Every bite promises a perfect harmony of crunchy, creamy, and intense chocolate notes that will have you reaching for just one more. Whether you’re serving it at a special gathering or indulging in a sweet moment alone, this recipe is a celebration of both tradition and innovation.
Ingredients You’ll Need
The beautiful thing about this recipe is how few ingredients it requires, yet each of them plays a crucial role. From the crunchy kataifi pastry to the creamy pistachio paste and silky melted chocolate, every item adds an essential layer of flavor and texture.
- Kataifi pastry (5 ounces, chopped): This shredded phyllo imparts a delicate crunch and wonderful golden crispiness when toasted.
- Unsalted butter (2 ounces): Butter enriches and helps toast the kataifi to that perfect golden color and crunch.
- Pistachio paste (12 ounces): Creamy, nutty, and vibrant, it is the heart of the bars’ flavorful filling.
- Tahini (¾ ounce): Adds subtle creaminess and depth, enhancing the pistachio filling without overpowering it.
- Pinch of salt: Balances the sweetness and highlights the nutty flavors beautifully.
- Dark or milk chocolate (1 pound, melted): The luscious chocolate wraps the entire bar, offering rich indulgence and a smooth finish.
How to Make Dubai Chocolate Kataifi Bars with Pistachio Filling Recipe
Step 1: Toast the Kataifi
Start by warming a large skillet over medium heat and melting the unsalted butter. Add the chopped kataifi pastry, breaking it up as you stir. Toast it gently but thoroughly for about 10 minutes, stirring frequently to ensure every strand turns beautifully golden and crisp without burning. This step is key to creating that irresistible crunch that contrasts with the creamy filling.
Step 2: Prepare the Pistachio Filling
While the kataifi cools slightly, mix the pistachio paste, tahini, and a pinch of salt in a spacious bowl until smooth and well combined. Then fold in the toasted kataifi strands until every bit is coated and blended with the creamy pistachio mixture. This filling will be rich, nutty, and textured—pure delight in the middle of each bar.
Step 3: Melt the Chocolate
Have two large chocolate bar molds on a tray ready. Gently melt half the chocolate until it is perfectly smooth and glossy, perfect for creating the chocolate shell that will encase the filling.
Step 4: Create the Chocolate Shell
If you want to get fancy, drizzle some melted colored chocolate at the bottoms of the molds for a pop of visual excitement. Next, spoon the melted chocolate into each mold, tilting to coat the sides and bottom evenly. Pour out any excess chocolate to leave a thin, even shell. Chill the molds in the fridge for about 10 minutes until the shells are firm and ready for filling.
Step 5: Fill the Chocolate Shells
Once the shells have set, melt the remaining chocolate to use later. Fill each shell generously with the pistachio-kataifi mixture, pressing it gently but firmly so it holds shape and fills the space evenly. This middle layer provides the perfect balance of creamy and crunchy textures.
Step 6: Seal and Chill
Drizzle or spoon the remaining melted chocolate over the top of the filling in each mold, smoothing it out carefully. This seals in the filling and gives the bars a polished, glossy finish. Place the molds back into the fridge for another 10 to 15 minutes to harden the chocolate fully.
Step 7: Unmold and Serve
After the chocolate has set completely, gently unmold the bars. They should come out cleanly, revealing beautifully crafted bars with a perfect blend of textures and flavors. Now they’re ready to be enjoyed or gifted with pride!
How to Serve Dubai Chocolate Kataifi Bars with Pistachio Filling Recipe
Garnishes
To elevate these bars even further, sprinkle some crushed pistachios on top after sealing the chocolate for extra crunch and verdant color. A light dusting of edible gold leaf or a drizzle of white chocolate can add elegance, making your presentation feel truly special and luxurious.
Side Dishes
These bars are quite rich, so serving them alongside fresh berries or a scoop of light vanilla or rosewater ice cream complements the nutty chocolate flavors wonderfully. A cup of strong Arabic coffee or mint tea is the perfect beverage pairing, balancing the sweetness and enhancing the aromatic experience.
Creative Ways to Present
For a fun twist at parties, cut the bars into bite-sized pieces and arrange them on a platter lined with banana leaves or decorated serving paper with pistachio crumbs. You can also create a dessert box featuring these bars alongside nuts and dried fruits for a beautifully curated assortment that feels both personal and impressive.
Make Ahead and Storage
Storing Leftovers
Leftover Dubai Chocolate Kataifi Bars with Pistachio Filling Recipe will keep beautifully in an airtight container at room temperature for up to 3 days. After that, it’s best to move them to the fridge where they can last up to a week while maintaining their texture and flavor.
Freezing
These bars freeze exceptionally well! Wrap each bar individually in plastic wrap, then place in a freezer-safe container or bag. They can be frozen for up to 2 months without sacrificing quality, making it easy to prepare them ahead of time for celebrations or unexpected guests.
Reheating
When you’re ready to enjoy frozen bars, allow them to thaw at room temperature for about an hour. Avoid microwaving as this can alter the chocolate’s texture. Once thawed, they’ll taste just as amazing as freshly made, letting you savor Dubai Chocolate Kataifi Bars with Pistachio Filling Recipe whenever the craving hits.
FAQs
What is kataifi pastry?
Kataifi is a type of shredded phyllo dough commonly used in Middle Eastern and Mediterranean desserts. When toasted, it becomes delightfully crispy, adding a unique texture to sweets like these bars.
Can I use almond or hazelnut paste instead of pistachio paste?
While you can substitute with other nut pastes, pistachio paste is traditional and offers a distinctive earthy sweetness that pairs beautifully with the kataifi and chocolate. Almond or hazelnut will create a different but still delicious flavor profile.
Is it better to use dark or milk chocolate?
Both work wonderfully, so it depends on your personal preference. Dark chocolate provides a richer, slightly bitter contrast to the sweet filling, while milk chocolate lends a creamier, sweeter flavor, keeping the bars more mellow.
How do I prevent the chocolate shell from cracking?
Make sure to melt the chocolate slowly and avoid temperature shocks when chilling. Let the chocolate cool and slightly set between layers and handle the bars gently once set. Proper tempering can also help maintain a smooth, resilient shell.
Can I make these bars vegan?
Yes! Use vegan butter or coconut oil instead of regular butter, and choose dairy-free chocolate. Check pistachio paste ingredients to ensure no added milk products. The result will still be delicious with a plant-based twist.
Final Thoughts
There is something truly magical about the Dubai Chocolate Kataifi Bars with Pistachio Filling Recipe that captivates every dessert lover. Combining crunchy, creamy, nutty, and chocolatey goodness in every bite, it’s a recipe that invites joy and indulgence, whether you make it for a festive occasion or a sweet moment any day. I cannot wait for you to try it and share it with your favorite people—you’re in for a delightful treat that’s as beautiful to look at as it is to eat!
Print
Dubai Chocolate Kataifi Bars with Pistachio Filling Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Description
Dubai Chocolate Recipe is a delightful treat featuring crispy toasted kataifi pastry combined with a rich pistachio and tahini filling, all encased in a smooth dark or milk chocolate shell. This unique fusion dessert balances crunchy textures and nutty flavors, perfect for special occasions or indulgent snacking.
Ingredients
Kataifi 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
- 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 it thoroughly, stirring frequently, for about 10 minutes until evenly golden and crunchy.
- Prepare Pistachio Filling: In a large bowl, mix together the pistachio paste, tahini, and a pinch of salt until well combined. Add the toasted kataifi to this mixture and stir until everything is evenly blended. Set aside.
- Melt Chocolate: Have 2 large chocolate bar molds ready on a tray. Melt half the chocolate (dark or milk) until smooth and runny.
- Create Chocolate Shell: Optionally, drizzle some melted colored chocolate on the bottom of the molds. Spoon half of the melted chocolate into each mold, tilting to coat the sides and bottom thoroughly. Pour out any excess to leave a thin, even chocolate shell. Place the molds in the fridge for about 10 minutes until the shells are set.
- Fill Chocolate Shells: Once the shells have set, melt the remaining chocolate. Fill each chocolate shell with the kataifi-pistachio mixture, pressing it in gently and evenly to create a firm filling layer.
- Seal and Chill: Spoon the newly melted chocolate over the filling to seal everything inside. Smooth out the surface and remove any excess chocolate for a neat finish. Return the molds to the fridge for 10–15 minutes until the chocolate is completely set.
- Unmold and Serve: Carefully unmold the bars once fully hardened. The chocolate bars should release easily, showcasing the crunchy and nutty filling inside, ready to enjoy.
Notes
- Make sure to toast the kataifi pastry evenly to develop a crunchy texture and deep flavor.
- Use good quality pistachio paste and chocolate for the best taste.
- Chocolate shells should be thin but fully cover the mold to create a sturdy bar.
- Chilling times are crucial for setting the chocolate properly to avoid melting during unmolding.
- Optionally drizzle colored chocolate for a decorative touch before pouring the main chocolate shell.
- Keep finished chocolate bars refrigerated until serving to maintain texture and freshness.
