Introduction
I kept seeing this giant, crunchy, pistachio-filled chocolate bar all over my social media, and I knew I had to try it! This is my at-home version of the viral “Dubai” bar. The combination of textures is what makes it so amazing: a shiny chocolate shell, a creamy-crunchy pistachio and pastry filling, and a fresh burst from the strawberries. It’s a fun project and tastes incredible!
Why You’ll Love This Recipe
- A Viral Food Sensation: It’s so fun to make the treat everyone is talking about!
- Incredible Textures: The crunchy kunafa pastry with the creamy pistachio is a genius combo.
- Gourmet at Home: It looks and tastes like something from a high-end chocolate shop.
- Surprisingly Easy to Assemble: It looks complicated, but it’s really just a few simple layers.
- A “Wow” Factor Dessert: This is the ultimate treat to share with friends.
Ingredients
- 7 oz (about 2 bars) high-quality milk chocolate (or dark chocolate), chopped
- 1/2 cup pistachio cream (you can buy this online or at specialty stores)
- 1/2 cup kunafa (kataifi) pastry, also known as shredded phyllo dough
- 1 tablespoon unsalted butter, melted
- 4-5 large fresh strawberries, hulled and very thinly sliced
Instructions
- Toast the Kunafa: Preheat your oven to 350°F (175°C). Roughly chop the kunafa pastry. Toss it with the melted butter on a small baking sheet.
- Toast for 5-7 minutes, until it’s golden brown and very crispy. Let it cool completely.
- Once cool, crumble the toasted kunafa into a bowl and mix it with the pistachio cream until fully combined. This is your crunchy filling.
- Temper the Chocolate: Melt the chocolate gently in the microwave in 30-second bursts (or over a double boiler).
- Create the Shell: Pour about half of the melted chocolate into a chocolate bar mold (a silicone one works best). Use the back of a spoon to spread the chocolate up the sides, making sure to create a complete shell.
- Place the mold in the fridge for 10-15 minutes, or until the chocolate shell is firm.
- Assemble the Bar: Spread the crunchy pistachio-kunafa mixture in an even layer inside the chocolate shell.
- Arrange the thin strawberry slices on top of the pistachio layer, pressing them down gently.
- Pour the remaining melted chocolate over the top to seal the bar, spreading it to the edges.
- Set the Bar: Refrigerate the bar for at least 30-60 minutes, until it is completely firm.
- Carefully unmold the chocolate bar and slice to serve.
Tips
You can find kunafa/kataifi pastry in the freezer section of most Middle Eastern or Mediterranean grocery stores. Because this bar contains fresh fruit, it is best stored in the fridge and eaten within 1-2 days.