Dubai’s Must-Try Viral Pistachio Kunafah Bar: A Delectable Dessert Sensation

Dubai’s trending Pistachio Kunafah Bar is creating waves in the dessert world, offering a fresh take on a classic recipe. This delightful chocolate bar, filled with rich pistachio cream and crispy kataifi pastry, is a must-try treat. Here’s my version of this sensational dessert.

Pistachio Kunafah Bar Recipe
This recipe has gained popularity for its delicious flavor and vibrant appearance, plus it’s incredibly simple to prepare. You only need four ingredients: chocolate, pistachio cream, kataifi pastry, and butter. If you don’t have kataifi pastry, you can substitute shredded filo pastry. Just toast the pastry and mix it with the pistachio cream, line your molds with chocolate, add the filling, let them set, and enjoy.

Ingredients:

• 200 gms Dark chocolate
• 60 gms Kataifi pastry (or shredded filo sheets)
• 100 gms Pistachio
• 30 gms Sugar
• 20 gms Butter
• Dry food color (optional)

Method:

1. Melt butter in a pan over medium flame.
2. Add kataifi pastry or shredded filo sheets and toast until golden brown. Let it cool.
3. Blend pistachios and sugar into a smooth paste.
4. Melt and temper the dark chocolate. (How to temper chocolate: Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110°–115°F. Cool to 95°–100°F. Add remaining chocolate, stirring until melted. This creates a shinier, smoother paste.)
5. Pour melted chocolate into bar molds, ensuring even coverage. Remove excess chocolate.
6. Refrigerate molds for 20 minutes to set the chocolate.
7. Mix the pistachio spread with the toasted pastry for the filling.
8. Fill the chocolate molds with the pistachio mixture.
9. Cover the filling with the remaining chocolate.
10. Refrigerate for another 15 to 20 minutes to fully set.
11. Once set, carefully de-mold the bars.
12. Optionally, dust with dry food color for a finishing touch.

Tips:

1. Substitute thin vermicelli if kataifi pastry is unavailable.
2. Use store-bought pistachio cream for convenience.
3. Substitute with hazelnut or almond spread if preferred.
4. Use chocolate compound or candy melts to avoid tempering.
5. Mix dark and milk chocolate for varied taste.
6. Add designs with colored cocoa butter or white chocolate.
7. Enhance texture with chopped nuts.