Kataifi Pistachio Dubai Chocolate Bar Filling

Enough to fill 6-8 thick chocolate bars (Adjust easily for molds)

Ingredients

For the Kataifi Layer

• 150 g kataifi pastry (shredded filo)
• 60 g unsalted butter, melted

For the Pistachio Cream

• 200 g pistachio paste (100% pistachio, unsweetened)
• 80 g white chocolate, melted
• 60 ml sweetened condensed milk
• ½ tsp vanilla extract
• Pinch of salt

Optional (Dubai-style enhancement)

• 1–2 tbsp tahini (adds depth and authenticity)

Toast the Kataifi

• Finely chop kataifi.
• Toss with melted butter.
• Toast in a pan over medium heat, stirring constantly, until golden and crispy.
• Let cool completely.

Make Pistachio Cream

• Mix pistachio paste, melted white chocolate, condensed milk, vanilla, salt, and tahini (if using).
• Stir until smooth, thick, and glossy.

Combine

• Fold toasted kataifi into pistachio cream.
• Final texture should be:
• Creamy
• Crunchy
• Pipeable but thick
• If too thick: add 1–2 tbsp warm cream or milk
• If too loose: add more toasted kataifi

How to Use in Chocolate Bars

• Line bar molds with tempered dark or milk chocolate.
• Pipe kataifi pistachio filling (leave borders clean).
• Seal with more chocolate.
• Chill until fully set.
• Unmold and enjoy that crunch!

Pro Tips (Important)

• Use bright green pistachio paste for authentic Dubai look.
• Kataifi must be very crunchy before mixing.
• Filling tastes better after resting 30 minutes.