Pistachio Knafeh Chocolate Bar

This viral recipe has taken the internet by storm, and I can’t blame anyone for falling in love with it—it’s simply that good! After trying it more than once (because honestly, I couldn’t get enough), I’ve perfected the combination of homemade knafeh pastry, rich pistachio cream, and smooth chocolate. The result? A decadent treat that’s both familiar and completely new at the same time.

Now, I know not everyone may have access to store-bought knafeh pastry, but don’t worry—I’ve got you covered! If you can’t find it or simply prefer a homemade touch, I’ve included a simple knafeh pastry recipe for you to make from scratch. Trust me, it’s easier than you think, and the end result is totally worth it.

Each bite of these Knafeh Pistachio Chocolate Bars is a harmonious blend of crunchy, sweet, and creamy layers that will keep you coming back for more. Enjoy the journey, and get ready to savor this unforgettable twist on a classic Middle Eastern favorite!

CRUNCHY SUBSTITUTES FOR KNAFEH

If you are looking for crunchy substitutes, here’s a list of alternatives that will still give you that delicious, crunchy texture and complement the pistachio cream and chocolate:

Homemade Knafeh Pastry – the best option and the most similar option to the original Knafeh Pastry, is to make your own pastry.

Seviyan Vermicelli – quick and easy, no need to fry in oil or butter, just remove a package, break it into small parts and mix with pistachio cream!

Phyllo Dough – this is actually worth a try, and some creators of chocolate bars actually made it as a new flavour!

Puffed Rice – less caloric, easy and accessible

Puffed Quinoa – a great alternative too, it’s goes well with chocolate and within chocolate too, just imagine puffed quinoa mixed with chocolate itself.

Cornflakes – another accessible crunchy option for those who have no other choice.

These alternatives will give you the desired crunchy element that Knafeh pastry typically provides in your Dubai-inspired chocolate bar recipe, and each will bring its unique texture and flavour to the final treat!

HOW TO MAKE HOMEMADE KNAFEH PASTRY

Knafeh, one of my all-time favourite desserts, holds a special place in my heart. The crispy, golden layers of pastry combined with a gooey, sweet filling always remind me of warm gatherings and family celebrations. The first time I made Knafeh from scratch, I was both excited and a little nervous. But, surprisingly, the dough came together beautifully, and the result was absolutely worth the effort!

Making the perfect Knafeh dough at home might sound challenging, but with the right ingredients and a bit of patience, you can create this flaky masterpiece from scratch! This homemade Knafeh pastry dough recipe will guide you through the process of achieving the perfect texture—crispy, light, and perfect for these Dubai Knafeh Chocolate Bars! Let’s dive into the steps!

KNAFEH INGREDIENTS

This recipe uses just a handful of simple ingredients to create the perfect Knafeh pastry dough. These basic ingredients come together to make a dough that is both easy to work with and delivers a crispy, golden finish when toasted. Best of all, these ingredients are pantry staples, so you won’t need anything fancy to create a delicious homemade knafeh dough.

• 150 g all-purpose flour
• 50 g corn flour
• 100 ml water
• 1/4 tsp salt

KNAFEH INSTRUCTIONS

Making your own Knafeh pastry dough at home may take a bit of time and patience, but the results are definitely worth it. This homemade version allows you to create the perfect, delicate, crispy layers for your Knafeh, ensuring a fresh, flavorful, and superior texture that store-bought options can’t match. Let’s make it.

In a bowl, mix the flour, water, and salt to form a smooth batter (similar to pancake batter). Once the batter is mixed, pass it through a fine sieve to remove any lumps and ensure it’s smooth and lump-free. Fill a piping bag with a tiny hole with the batter. Heat a non-stick pan over low heat

Pipe the batter into the pan, swirling it in a circular motion to form a thin, even layer. Cook for 1-2 minutes, or until the sheet is dry to the touch but not browned.
Carefully remove the sheet from the pan and set it aside to cool. Repeat the process with the remaining batter.

Once the sheets have cooled, break Knafeh into small pieces. Heat a mixture of butter and oil in a pan over medium heat. Add the shredded pastry and toast in little bit of olive oil, stirring occasionally, until it turns golden brown and crispy.

HOMEMADE PISTACHIO CREAM

Making pistachio cream at home is incredibly easy. Especially if you’re having trouble finding this essential ingredient for your homemade Pistachio Knafeh Chocolate Bar . Don’t worry – I’ve got you covered with a fantastic, simple recipe! I’ve made a recipe How To Make Homemade Pistachio Cream with full instructions. Here’s list of ingredients you need for this delicious Pistachio Cream:

• 250 g pistachios (unsalted and shelled)
• 100 g sugar (granulated or powdered)
• 150 g white chocolate (melted)
• 100 g water (milk or heavy cream, optional)
• 50 g pure olive oil
• 1 g salt (a pinch, optional)

MAKING CHOCOLATE BARS

If you’re still with me, let’s get started on making these delicious Dubai Pistachio Chocolate Bars! Here’s a list of the ingredients you’ll need to bring them to life.

• 100 g Knafeh pastry (homemade or store-bought)
• 100 g white chocolate (melted)
• 300 g milk chocolate (for one double-decker bar)
• 200 g pistachio cream (homemade or store-bought)
• 50 ml olive oil (for toasting Knafeh pastry)
• 100 g sugar syrup (optional, for sweetness)
• 1 teaspoon of turmeric (orange coloring)
• 1/2 green coloring (for decorating chocolate bar, optional)

INSTRUCTIONS

Melt 100 g of white chocolate in two separate small bowls until fully melted. In one bowl, stir in one teaspoon of turmeric and mix until the color is completely incorporated into the chocolate. In the second bowl, add half a teaspoon of gel-based green food coloring and mix well. Transfer both mixtures into piping bags, and you’re ready to decorate! Use the colored chocolates to create the signature galaxy effect on your Dubai Chocolate Bars. Pipe the chocolate on the bottom of chocolate mould in various directions and patterns, according to your preference, for a stunning and unique design.

Place the chocolate in the freezer for a few minutes to allow it to set. Meanwhile, melt 260 g of milk chocolate in the microwave until fully melted. Add the remaining 40 g of chocolate to the melted chocolate and stir until completely dissolved. This method ensures you achieve perfectly tempered chocolate.

Once you’re ready, proceed to the next step. Pour 150 g of the melted tempered chocolate into the bottom of the chocolate mold and use a brush to spread it evenly across the bottom and sides. Before placing it in the freezer, make sure to tap the mold firmly on your surface a few times to remove any air bubbles from the chocolate. Then, place the mold in the freezer for a few minutes. To prevent the mold from sticking to the freezer, I recommend placing it on a piece of parchment paper, along with a chopping board or a freezer-safe tray.

Remove the mold from the freezer and add a layer of the pistachio cream mixture and crispy Knafeh pastry as the first layer. Then, spread a generous amount of pistachio cream on top. Cover with the remaining chocolate and use a brush to spread it evenly. Freeze for about 10 minutes, then carefully remove the chocolate bars from the mold.

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