The chocolate bar that broke the internet — crispy kunafa pastry folded into a rich pistachio filling, sealed in a shell of tempered chocolate.

INGREDIENTS

  • 1 cup kataifi (shredded phyllo) pastry, finely chopped
  • 2 tbsp butter, melted
  • 3/4 cup Balsam Pistachio Kunafa Spread
  • 300g milk or dark chocolate, tempered

METHOD

  1. Toast the chopped kataifi in melted butter over medium heat, stirring often, until deep golden and crisp (6–8 minutes). Let cool completely.
  2. Fold the toasted kataifi into the pistachio kunafa spread until evenly coated.
  3. Line chocolate bar molds (or a small loaf pan) with a thin layer of tempered chocolate; chill 5 minutes to set.
  4. Spoon in the pistachio-kunafa filling, leaving room at the top, then seal with a final layer of tempered chocolate.
  5. Chill for 20–30 minutes until fully set, then unmold and snap into pieces.

For the crunchiest bite, don’t over-toast the kataifi — it should be golden, not deep brown.