Description
This recipe transforms traditional knafeh into an irresistible pistachio knafeh chocolate bar, combining crispy, buttery knafeh pastry with rich white chocolate and vibrant pistachios. It's an easy-to-make, gourmet-tasting dessert perfect for sharing and introducing Middle Eastern flavors in a familiar format.
Ingredients
8 oz Knafeh Pastry (Kataifi)
1/2 cup Unsalted Butter, melted
12 oz Good Quality White Chocolate, chopped
1 cup Pistachios, shelled and chopped (divided)
1/2 cup Granulated Sugar
1/2 cup Water
1 tsp Lemon Juice
Instructions
- Preheat your oven to 350°F (175°C). Shred the knafeh pastry into small pieces. Toss it with melted butter until fully coated. Spread the knafeh on a baking sheet and bake for 10-15 minutes, or until golden brown and crispy. Let it cool completely
- Meanwhile, combine sugar, water, and lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let it cool
- Gently melt the white chocolate in a double boiler or microwave safe bowl. Stir often to prevent burning
- Line an 8×8 inch baking dish with parchment paper. Pour half of the melted chocolate into the dish and spread it evenly
- Drizzle about half of the simple syrup over the cooled knafeh and mix well. Spread the knafeh mixture over the chocolate layer in the dish and press gently
- Sprinkle half of the chopped pistachios over the knafeh
- Pour the remaining melted chocolate over the pistachios and spread it smoothly. Top with the remaining chopped pistachios
- Refrigerate the pistachio knafeh chocolate bar for at least 2 hours, or until fully set
- Lift the pistachio knafeh chocolate bar from the pan using the parchment paper. Cut into squares or bars. Enjoy your homemade pistachio knafeh chocolate bar!
Notes
Don't overcrowd the baking sheet when toasting the knafeh to ensure even browning and crispiness. Use high-quality chocolate; it truly makes a difference. Ensure your simple syrup cools completely before drizzling to prevent soggy knafeh. Chill the bar thoroughly for clean, easy cuts.
Store in an airtight container in the refrigerator for up to 5 days. This dessert tastes wonderful chilled and does not require reheating.
Customize your bar: Use milk or dark chocolate instead of white. Almonds or walnuts can replace pistachios. A sprinkle of rosewater or orange blossom water or a pinch of cardamom can be added to the simple syrup for an authentic touch. For a dairy-free option, use vegan butter and dairy-free chocolate.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: pistachio knafeh chocolate bar, knafeh chocolate bar, easy dessert, Middle Eastern dessert, kataifi