Ingredients
Method
Preparation
- Preheat your oven according to the kataifi pastry package instructions.
- In a mixing bowl, combine finely chopped pistachios with a little sugar and set aside.
- Melt butter and mix with kataifi pastry until well coated.
Assembly
- Press half of the kataifi mixture into the bottom of a greased baking pan.
- Spread the pistachio mixture evenly over the kataifi layer.
- Melt the dark chocolate and mix in milk and vanilla extract until smooth.
- Pour half of the chocolate mixture over the pistachios.
- Layer the remaining kataifi mixture on top, followed by the rest of the chocolate.
Baking
- Bake as per kataifi packaging instructions until golden and the chocolate has set.
- Allow to cool completely before cutting into bars and serving.
Notes
Work quickly with kataifi pastry to keep it covered so it doesn’t dry out while fluffing and buttering. Toast pistachios lightly to boost aroma and crunch. Use high-quality dark chocolate for a glossy ganache. If the ganache seizes, gently warm a tablespoon of milk to whisk in until smooth. Press layers firmly but gently so bars hold together when sliced. For extra crunch, finish with a sprinkle of crushed chocolate-covered potato chips before serving.