Dubai Pistachio Knafeh Chocolate Bar Recipe
Knafeh Chocolate Bar is an innovative dessert that combines the traditional Middle Eastern dessert Knafeh (Kunafa) with modern chocolate craftsmanship.Originally from the Middle East (e.g., Lebanon, Turkey, and Palestine), the Knafeh Chocolate Bar reimagines elements of this classic, realizing the traditional flavor with chocolate in a portable and globalized way. Learn the traditional Knafeh Dubai Chocolate Bar recipe, the bar reinterprets this classic, making the traditional flavor portable and global with chocolate.
What is knafeh chocolate bar made of
The Dubai knafeh chocolate bar is made of crispy Phyllo dough or kataifi (semolina) covered with melted cheese, drizzled with syrup and sprinkled with chopped pistachios. Its signature texture is crunchy on the outside and soft on the inside, with a sweet and creamy flavor.
The core ingredient consists of two layers, the inner and outer:
Outer Chocolate Layer:
Dark or milk chocolate, usually with a high cocoa content, is used as the outer shell to encase the inner filling, balancing the sweetness and providing a silky texture.
Inner filling layers:
- Crisp layer: Crushed baked Phyllo dough or crispy rice, mimicking the “crunch” of a traditional Knafeh.
- Cheese Flavored Layer: Possibly powdered cheese, cream cheese or white chocolate flavored with orange blossom/rose water, instead of the traditional fresh cheese.
- Syrup penetration: honey, caramel or rose syrup is added to replicate the moistness and sweetness of the original.
- Decoration: the surface is often sprinkled with crushed pistachios or gold leaf to enhance the visual and nutty aroma.
How does kunafa chocolate taste?
- First layer: rich and slightly bitter chocolate that melts quickly.
- Second layer: the “click” of the crunchy filling, with a flowing texture of caramel or honey.
- Finish: fresh floral notes of orange blossom water intertwined with the oily aroma of pistachios, sweet but not cloying and complex.
Who created the Knafeh chocolate bar
Dubai's master chocolatier Sarah Hamouda (founder of Fix Dessert Chocolatier) is widely credited with creating the first Knafeh-flavored chocolate bar, 'Can't Get Knafeh of It'. Her innovation in combining traditional Middle Eastern sweets with modern chocolate craftsmanship is at the heart of this breakout product.
Is knafeh fried?
Knafeh (or Kunafa) is not usually fried; its core cooking method is baking. However, the exact method may vary slightly from region to region or family recipe to family recipe.
Is knafeh hard to make?
The making of knafeh is relatively simple, and some of the ingredients for knafeh are harder to find if you are not in the Middle East.
1. The traditional way of making Knafeh
Main Steps:
- Dough handling: use kataifi (fine shredded dough) or phyllo pastry, torn and mixed with melted butter, spread on the bottom and top of the mold.
- Sandwich filling: middle layer of savory cheese (e.g. Nabulsi cheese) or sweet cheese (e.g. Ricotta).
- Baking: Bake in the oven at 180-200°C for 20-30 minutes until the top is golden and crispy.
- Syrup dipping: drizzle with cold syrup (made from sugar, water, lemon juice and orange blossom water) immediately after removing from the oven to create a crispy outside and soft inside.
Key Features:
- Butter baking imparts crunch without frying.
- The syrup stays moist after penetration, which is completely different from the greasiness of fried desserts (e.g. donuts).
2. Why no frying?
- Taste requirements: Knafeh's signature texture is a combination of “crunchy + moist”, and baking provides even heating and prevents the outer layer from absorbing too much oil.
- Cultural: Many traditional Middle Eastern desserts (e.g. Baklava) are baked, while frying is more commonly used for savory snacks (e.g. Falafel).
- Health Considerations: Baking uses less oil than frying and meets the need for a rich and creamy dessert.
Dubai Pistachio Knafeh Chocolate Bar Recipe
Dubai Chocolate Ingredients list
(makes about 6-8 chocolate bars)
Outer chocolate
- Dark or milk chocolate: 200 g (50%-70% cocoa content)
- White chocolate (optional decoration): 50 grams
Crispy layer
- Instant crispy rice/cornflakes/crushed baked Phyllo dough: 50g
- Unsalted butter: 20g
- Caster Sugar: 15g
- Orange Blossom Water or Rose Water: 1 tsp (optional, to enhance the Middle Eastern flavor)
Cheese Flavored Sandwich
- Cream cheese (Philadelphia): 80g (softened at room temperature)
- Powdered sugar: 20g
- Vanilla extract: 1/2 tsp
- Orange Blossom Water or Rose Water: 1/2 tsp
Syrup layer
- Honey or rose syrup: 30g
- Water: 10g
- Garnish
- Crushed pistachios: 2 tbsp
- Edible gold leaf (optional)
Steps
1. Prepare the molds
- Use long silicone chocolate molds (a single piece is about 10cm long), or small square baking pans with a plastic wrap lined bottom (refrigerated and cut into pieces).
2. Make the crispy layer
- Put the crispy rice/cornflakes into a ziplock bag and crush them with a rolling pin (retain a little graininess).
- Melt the butter in a saucepan over low heat, add the sugar and orange blossom water and stir until the sugar melts.
- Pour in the crushed crispy rice and cook quickly until evenly coated with the syrup, turn off the heat and set aside to cool.
3. To make the cheese center
- Combine softened cream cheese, powdered sugar, vanilla extract and orange blossom water; stir until smooth.
- Place in a piping bag and set aside (or spread with a spoon).
4. Melt chocolate
- Heat the dark chocolate over water (water temperature should not exceed 60°C), stirring until completely melted, avoiding water.
- Using a brush or spoon, spread the melted chocolate evenly over the bottom and sides of the mold, forming a shell about 2mm thick.
- Place in the refrigerator for 10 minutes to set.
5. Assemble in layers
- Layer 1: Fill the chocolate shell with half the amount of crunchy layer and press lightly to fit.
- Layer 2: Squeeze the cheese sandwich over the crunchy layer.
- Layer 3: Sprinkle remaining crunchy layer over cheese.
- Layer 4: Mix honey or rose syrup with water and microwave for 10 seconds until runny; drizzle over crunchy layer.
- Seal layer: Pour the remaining dark chocolate mixture over the top and smooth with a spatula.
6. Garnish and chill
- Sprinkle top with chopped pistachios and garnish with gold leaf (optional).
- Refrigerate for at least 2 hours (or freeze for 30 minutes) until completely set.
7. Unmold and store
- Let stand at room temperature for 5 minutes before serving.
- Keep refrigerated for up to 3 days, avoiding humid conditions.
How long does knafeh last in the fridge?
Regular shelf life of commercially produced knafeh: about 6-12 months, home made knafeh usually 3-5 days.
Commercially produced Knafeh chocolate bar
Unopened:
Regular shelf life: about 6-12 months (package labeling subject to variation depending on brand preservation techniques and sealing).
Storage conditions: cool and dry place (below 20°C), avoid direct sunlight or high temperature and humidity.
After opening:
Refrigerate in a tightly sealed container and consume within 1 week (the crispy layer is susceptible to moisture and the cheese sandwich may harbor bacteria).
Homemade Knafeh Chocolate Bars
Shelf life:
Keep refrigerated (airtight box + plastic wrap): 3-5 days (cheese sandwich is prone to spoilage).
Keep refrigerated (vacuum in a sealed bag): 1 month (the crispy layer may soften after thawing, so it is recommended to eat it straight away).
Key spoilage signals:
White “frosting” on the surface of the chocolate (cocoa butter precipitation, harmless but affects the taste).
Sourness of the center or softness of the crunchy layer (moisture or bacterial growth, not to be eaten).
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