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Dubai Chocolate Pistachio Kunafa Bars: Viral Crispy Treat

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Experience the delightful crunch of Dubai Chocolate Pistachio Kunafa Bars, a modern twist on a classic Middle Eastern dessert. These bars combine crispy kunafa pastry with a rich chocolate filling and vibrant pistachios for an irresistible treat.

Ingredients

  • Kunafa/Kataifi Dough
  • Unsalted Butter (or Ghee)
  • Pistachios (raw, shelled)
  • Chocolate (dark or semi-sweet)
  • Milk (full-fat)
  • Cornstarch
  • Sugar
  • Rose Water or Orange Blossom Water (optional)
  • Granulated Sugar
  • Water
  • Lemon Juice

Instructions

  1. Prepare Your Syrup: In a small saucepan, combine 1 cup granulated sugar, ½ cup water, and a squeeze of lemon juice. Bring to a boil, then reduce heat and simmer for 5-7 minutes until slightly thickened. Remove from heat and stir in 1 teaspoon of rose water or orange blossom water if using. Let it cool completely.
  2. Prep the Kunafa Dough: Thaw your kunafa dough according to package directions. Once pliable, pull it apart into individual strands. If the strands are very long, chop them into shorter, roughly 1-inch pieces. In a large bowl, pour 1 cup of melted unsalted butter (or ghee) over the kunafa and toss thoroughly with your hands until every strand is coated.
  3. Make the Cream Filling: In a medium saucepan, whisk together 2 cups full-fat milk, 1/4 cup cornstarch, and 2 tablespoons granulated sugar until smooth. Heat over medium heat, stirring constantly, until the mixture thickens into a rich, creamy custard. This usually takes about 5-8 minutes. Remove from heat and stir in 1 teaspoon of rose water or orange blossom water if desired. Let it cool slightly, covering the surface with plastic wrap to prevent a skin from forming.
  4. First Kunafa Layer: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan. Take about two-thirds of the buttered kunafa dough and spread it evenly over the bottom of the prepared pan. Press it down very firmly using the bottom of a glass or your hands. Bake for 15-20 minutes, or until golden brown and crispy.
  5. Assemble the Layers: Remove the partially baked kunafa from the oven. Carefully and evenly spread the cooled cream filling over the hot kunafa layer, leaving a small border around the edges. Sprinkle about half of your finely crushed pistachios generously over the cream.
  6. Second Kunafa Layer: Gently place the remaining one-third of the buttered kunafa dough over the cream and pistachio layer. Do not press too hard this time, just enough to lightly cover the filling. Return the pan to the oven and bake for another 15-20 minutes, or until this top layer is also beautifully golden and crispy.
  7. Syrup and Cool: Immediately upon removing the kunafa from the oven, slowly and evenly pour the cooled sugar syrup over the hot kunafa. Let it sit at room temperature for at least 1-2 hours to allow the syrup to fully absorb and the kunafa to cool completely.
  8. Add the Chocolate Layer: Once the kunafa is completely cool, melt your chocolate. Pour the melted chocolate evenly over the cooled kunafa. Spread it to the edges.
  9. Chill and Cut: Sprinkle the remaining crushed pistachios over the wet chocolate. Place the pan in the refrigerator for at least 1-2 hours, or until the chocolate layer is completely set and firm. Once set, use a sharp, warm knife to cut the kunafa into neat bars.

Nutrition

Keywords: Ensure every strand of kunafa is thoroughly coated with melted butter or ghee for optimal crispiness. Allow the kunafa to cool completely before adding the chocolate layer for clean cuts.

Find it online: https://crumella.com/dubai-chocolate-pistachio-kunafa-bars-viral-crispy-treat/