Ingredients:

  • 8 ounces (225g) Kataifi pastry, thawed
  • 4 tablespoons (57g) unsalted butter, melted
  • 1 cup (240ml) heavy cream
  • 4 ounces (113g) white chocolate, chopped
  • 1/2 cup (57g) pistachios, finely ground
  • 1/4 teaspoon rose water (optional)
  • 12 ounces (340g) milk chocolate, chopped (or a mix of milk and dark for deeper flavor)
  • 1 tablespoon neutral oil (like vegetable or canola)

Instructions:

  1. Line the baking pan with parchment paper, leaving an overhang for easy removal.
  2. Gently separate the Kataifi pastry. Toss with melted butter until evenly coated.
  3. Press the buttered Kataifi pastry into the prepared pan and bake until golden brown and crispy. Cool completely.
  4. Heat heavy cream in a saucepan until almost boiling. Pour over chopped white chocolate and let sit for a minute. Stir until smooth and completely melted. Stir in ground pistachios and rose water (if using).
  5. Pour the pistachio cream filling over the cooled Kataifi layer. Refrigerate until firm.
  6. Melt the milk chocolate with the oil in a double boiler or microwave, stirring frequently until smooth.
  7. Pour the melted chocolate over the chilled pistachio cream layer. Spread evenly.
  8. Refrigerate until the chocolate is set. Lift the bars out of the pan using the parchment paper overhang. Slice into squares and serve.