Description
A warm, nutty dessert with a crisp pistachio crust, gooey sweet center, and glossy chocolate finish, inspired by Middle Eastern kunafa traditions.
Ingredients
Scale
- 350 g (12 oz) kataifi (shredded phyllo)
- 170 g (6 tbsp) clarified unsalted butter, melted
- 150 g (1 1/4 cups) shelled pistachios, toasted and coarsely chopped
- 75 g (1/2 cup) fine semolina
- 200 g (1 cup) granulated sugar
- 480 ml (2 cups) whole milk
- 120 ml (1/2 cup) heavy cream
- 2 large eggs
- 1 tsp orange blossom water or rose water
- 300 g (10.5 oz) dark chocolate (60–70%)
- 120 ml (1/2 cup) light sugar syrup (optional)
- 1/4 tsp fine salt
Instructions
- Preheat the oven to 180°C (350°F). Spread the kataifi on a baking sheet, brush with clarified butter, and toast for 8–10 minutes.
- Toast the pistachios on a separate baking sheet at 160°C (320°F) for 6–8 minutes. Cool and chop.
- In a saucepan, whisk semolina, sugar, and salt. Gradually whisk in milk and cream; cook over medium heat, stirring until thickened.
- Temper the eggs with the custard, then return to the pan. Cook until creamy, then stir in orange blossom water and butter.
- Press two-thirds of the kataifi into a greased 9×13-inch pan. Spread the warm custard over it.
- Spread the chopped pistachios over the custard, then crumble the remaining kataifi on top. Brush lightly with sugar syrup if using.
- Chill for 60 minutes. Melt dark chocolate and heavy cream to form ganache; pour over the chilled bars.
- Let sit for 10 minutes, then refrigerate for another 20 minutes to set. Slice into 12 bars.
Notes
Chill fully before slicing for clean edges. Prevent sogginess by toasting the kataifi until dry and golden.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bar
- Calories: 420
- Sugar: 23g
- Sodium: 150mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg