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Kataifi Pistachio Dubai Chocolate Bar Filling Recipe

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4.2 from 61 reviews

This Kataifi Pistachio Dubai Chocolate Bar Filling recipe creates a crunchy, nutty filling combining perfectly crisped Kataifi pastry with smooth pistachio crema. The filling is ideal for adding texture and flavor to chocolate bars, with optional tahini to enhance the creaminess and depth of taste. By carefully cooking the Kataifi pastry in a dry pan until golden and crisp, then mixing it with rich pistachio paste, this recipe delivers a deliciously unique and indulgent filling.

  • Total Time: 2 hours 15 minutes to 4 hours 20 minutes (including pastry warming time)
  • Yield: Approximately 1 heaped cup of filling

Ingredients

Kataifi Pastry

  • 100g Antoniou Kataifi Pastry

Filling

  • 230g Pistachio crema or pistachio paste
  • Tahini (optional, quantity as needed for desired consistency)

Instructions

  1. Bring Kataifi Pastry to Room Temperature: Remove the Kataifi pastry from the fridge at least 2 hours before use if chilled, or from the freezer at least 4 hours in advance if frozen. Keep it in its original packet during this time to ensure it softens and becomes pliable for easy handling.
  2. Cut Pastry into Small Pieces: Using a sharp knife, cut the Kataifi pastry into even pieces about 1cm in length. This sizing helps the pastry cook evenly during frying.
  3. Separate Stuck Pieces: Gently pull apart any Kataifi strands or clumps that have stuck together to ensure consistent cooking across all strands.
  4. Arrange Pastry in Frypan: Place the cut Kataifi pastry evenly in a large frypan without overcrowding it to allow for uniform heat exposure and crisping.
  5. Dry Fry Until Golden and Crisp: Heat the pan over medium heat and continuously stir and toss the pastry to prevent burning. It will start soft and gradually become crispy and easier to move. Continue frying until the pastry deepens to a very golden brown color, about 5 to 10 minutes. Once ready, immediately transfer the Kataifi to a bowl to stop the cooking process.
  6. Mix with Pistachio Crema: Spoon the pistachio crema or paste over the cooled Kataifi and mix thoroughly. If desired, add tahini in small amounts until you reach your preferred consistency, mixing well to combine. The filling is now ready to be used in your chocolate bar or other desserts.

Notes

  • Keeping the Kataifi pastry in its packet while warming prevents it from drying out and makes it easier to handle.
  • Do not add butter during frying as dry frying produces a crispier and more evenly cooked pastry ideal for this filling.
  • Continuously stir the Kataifi during frying to avoid burning and to ensure even browning.
  • Transfer immediately to a bowl after frying to halt the cooking and preserve crispiness.
  • Adjust tahini quantity based on preferred creaminess or omit altogether for a purer pistachio flavor.
  • Use a sharp knife for clean cuts to maintain even cooking.
  • Author: ELLA
  • Prep Time: 10 minutes (plus 2-4 hours to bring pastry to room temperature)
  • Cook Time: 5-10 minutes
  • Category: Dessert Filling
  • Method: Frying
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/kataifi-pistachio-dubai-chocolate-bar-filling-recipe/