Name: Crunchy Kataifi Dubai Chocolate Bar Filling Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Middle Eastern-Inspired
Ingredients: 1 cup kataifi pastry (shredded phyllo dough); 2 tablespoons unsalted butter (melted); 1 tablespoon honey; ½ teaspoon ground cardamom (optional); ½ cup roasted pistachios or almonds (chopped); ¼ teaspoon salt; ½ cup milk or dark chocolate (melted, for layering)

Description

This Crunchy Kataifi Dubai Chocolate Bar Filling combines the delicate crispiness of kataifi pastry with the rich, nutty flavors of pistachios and the smooth indulgence of melted chocolate. Inspired by Middle Eastern desserts, it offers a unique texture and flavor perfect for gourmet chocolate bars or candy molds.

Ingredients

Scale

Kataifi Mixture

1 cup kataifi pastry (shredded phyllo dough)
2 tablespoons unsalted butter (melted)
1 tablespoon honey
½ teaspoon ground cardamom (optional)
½ cup roasted pistachios or almonds (chopped)
¼ teaspoon salt

Chocolate Layer

½ cup milk or dark chocolate (melted, for layering)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
Prepare Kataifi Mixture: In a mixing bowl, gently toss the kataifi pastry with melted butter, honey, and optional ground cardamom until every strand is evenly coated with the mixture.
Bake Kataifi: Spread the coated kataifi evenly on the prepared baking sheet in a thin layer. Bake for 12 to 15 minutes, stirring once or twice during baking to ensure even browning, until the pastry turns golden brown and crispy. Remove and let cool completely.
Combine with Nuts: Once the kataifi is cooled, mix it with the chopped roasted pistachios (or almonds) and salt. Set this crunchy filling aside.
Layer Chocolate: Pour a thin layer of melted chocolate into silicone chocolate molds or chocolate bar molds. Allow it to set slightly so it firm ups but is still tacky.
Fill Molds: Spoon a portion of the crunchy kataifi-nut mixture onto the chocolate layer within each mold. Then, cover the mixture with more melted chocolate to seal the filling inside.
Chill and Set: Place the molds in the refrigerator for 20 to 30 minutes or until the chocolate is fully firmed and set.
Unmold and Serve: Carefully unmold your filled chocolate bars and enjoy the crunchy, nutty, and chocolate-rich treat inspired by Dubai’s vibrant dessert culture.

Notes

You can substitute pistachios with hazelnuts or almonds based on preference.
For a floral note, add a small splash of rosewater to the kataifi mixture before baking.
Store the finished chocolate bars in a cool place or refrigerator for up to one week to maintain freshness and crispness.