Image courtesy Deliveroo
How do you make the Knafeh and Pistachio filling that’s in the viral Dubai Fix Chocolate Bar?
You can find the recipe HERE.
The viral chocolate bar ‘Can’t Get Knafeh of It’ by Fix Dessert Chocolatier in Dubai, has hit the world by storm, one crunchy bite at a time! The combination of super crispy Kataifi Pastry mixed with creamy pistachio crema (or pistachio spread) and tahini is such a unique flavour and texture combination, and we can’t get enough of it.
The whole world has been busy making their own versions of the viral pistachio and knafeh chocolate bar. People all over the world have been also busy creating amazing things with the crunchy pistachio and knafeh filling. People are adding the crunchy pistachio and kataifi spread to cookies, mixing it into brownies, spreading it onto pancakes, spooning it into cheesecakes and swirling it through ice cream.
Image courtesy Fix Dessert Chocolatier
What’s the recipe for the viral Dubai Pistachio and Knafeh Chocolate Bar?
The ingredients you will need to make the filling for the viral Dubai pistachio chocolate bar are:
100g Antoniou Kataifi Pastry
230g Pistachio crema or pistachio paste
Tahini (optional)
The key to creating the perfect, crunchiest pistachio and knafeh filling has everything to do with how you prepare and cook your Kataifi Pastry. Follow these steps for perfect results:
1. Bring your Kataifi Pastry up to room temperature. This will ensure that your Kataifi Pastry is soft, pliable and easy to handle. For chilled Kataifi Pastry, remove it from the fridge at least 2 hours before you intend to use it. For frozen Kataifi Pastry, remove it from the freezer at least 4 hours before you intend to use it. Make sure to keep the Kataifi Pastry in its packet while it is coming up to room temperature.
2. Cut your Kataifi Pastry using a sharp knife, into even sized pieces approximately 1cm in length. This will ensure that the Kataifi Pastry cooks evenly.
3. After you have cut your Kataifi Pastry, separate any pieces that have stuck together. This will ensure that the Kataifi Pastry cooks evenly.
4. Place the Kataifi Pastry in a large frypan, in an even layer, without overfilling the pan. Overfilling the pan won’t allow the Kataifi Pastry to cook evenly. The pastry needs to have room so that it cooks well and evenly.
5. While we usually add butter to Kataifi Pastry when we cook it, we have found that this particular recipe doesn’t need it. Instead, frying the Kataifi Pastry in a dry pan will achieve a much more evenly cooked and crispier result. Once you have placed the Kataifi Pastry in the frypan, place it over a medium heat and start mixing it and eventually tossing it in the pan. It is important to keep moving the pastry around as it colours quickly. As the pastry starts to cook, it will change from a soft texture which is harder to mix around, to a crispier texture which moves with ease around the pan. You know your Kataifi Pastry is ready once it has changed to a very deep golden colour. Don’t be tempted to remove it from the heat too early, the longer you cook it, the crispier it will be. This process should take between 5 to 10 minutes. Remove from the heat and immediately transfer to a bowl so that it stops cooking (if you leave it in the hot pan, it will continue cooking).
6. Spoon the pistachio crema or pistachio paste onto your Kataifi Pastry, together with your tahini (if you are using it), and mix really well to combine. It’s now ready to be added to your chocolate bar.
What ratio of Kataifi Pastry and pistachio crema should I use when making the viral Dubai chocolate bar?
The amount of Kataifi Pastry and pistachio crema that you use will depend on the consistency you want your crunchy filling to have. We use 100g of uncooked Kataifi Pastry, and when cooked mix it with 230g of pistachio crema. This results in a chunky, super crunchy texture and yields approximately 1 and ½ cups of filling. If you prefer a runnier consistency, you can keep adding more pistachio crema or tahini, one spoon at a time, until you achieve your desired consistency.
The consistency of your filling will also depend on the brand of pistachio cream that you use. Some pistachio spreads are thicker in consistency, some are runnier in consistency.
What is Kataifi Pastry?
Kataifi Pastry is a string like pastry. To make Kataifi Pastry, a crepe-like batter is dripped onto a rotating heated metal plate through fine spouts, where it is briefly dried and cooked. The end result is the creation of beautiful fine strands of pastry.
Kataifi Pastry is sometimes also referred to as knafeh, kunafa, kunafa dough, kadayif.
What can I use instead of Kataifi Pastry?
Kataifi Pastry is a unique pastry like no other product. You can not substitute it with any other product.
Is Kataifi Pastry the same thing as Fillo Pastry?
While it is often mistakenly referred to as ‘shredded Fillo Pastry’, the process used to make Kataifi Pastry is very different to the way Fillo Pastry is made. Kataifi Pastry is not shredded Fillo Pastry, it’s a completely different product to Fillo Pastry. To make Kataifi Pastry, a crepe-like batter is dripped onto a rotating heated metal plate through fine spouts, where it is briefly dried and cooked. The end result is the creation of beautiful fine strands of pastry.
Where can you buy Kataifi Pastry from?
Our family’s Kataifi Pastry is available in both a chilled and frozen version. Home cooks can find it at delicatessens, greengrocers and gourmet food stores in Australia and around the world. If you are in Australia, to find a retail stockist near you, use the store locator on our website. If you are trying to find our Kataifi Pastry in a country other than Australia, you can contact us directly.
What else can I cook with Kataifi Pastry?
Kataifi Pastry is such a versatile pastry that can be used to create many sweet Kataifi Pastry recipes and savoury Kataifi Pastry recipes. Browse through our library of Kataifi Pastry recipes.
