Chocolate Kunafa

My version of the viral Dubai chocolate kunafa, this is a super easy and delicious pistachio kunafa stuffed chocolate bar made really easy using a loaf pan.

Course Dessert

Cuisine American

Diet Gluten Free, Halal, Vegetarian

Prep Time 10

Cook Time 10

Servings people

Calories 310kcal

Author Farah Abumaizar

Ingredients

100 g kunafa (shredded kataifi or phyllo dough) thawed about 1/4 package, 1 heaped cup
2 tablespoon butter, melted 30g
1/2 cup pistachio spread
200 g chocolate of choice, I used milk chocolate either chunks, chips or broken up pieces of chocolate bars 1 heaped cup

Instructions

Chop the kunafa into 1/2 inch thick pieces, then place in a medium sized bowl and mix with the melted butter until well coated.
Heat an air fryer to 350F (180C) , and line the basket of the air fryer with parchment paper. Add the shredded kunafa and air fry for 10 minutes, stirring every few minutes so that the kunafa toasts evenly. Alternately, you can add the kunafa to a large skillet over medium heat, and keep stirring until golden brown.
Place the toasted kunafa into a large bowl, add the pistachio spread and stir well to combine. Set aside.
Place the chopped chocolate in a microwave safe bowl. Microwave gently for 30 seconds, stir, then keep microwaving in 10 second bursts until the chocolate is just melted. Stir to smooth out any pieces.
Line a 9x5 inch loaf pan with parchment paper, with an overhang so you can lift it out of the pan. Pour half the melted chocolate onto the base of the pan, so that it covers the bottom. Smooth out with a spoon until it forms an even layer.
Place the loaf pan in the fridge to set for 5 minutes or until chocolate has hardened, then spoon all the pistachio kunafa mixture on top and spread to evenly cover the chocolate. Pour the remaining melted chocolate on top, smoothing out to cover evenly. Let the loaf pan set in the fridge for another 5-10 minutes.
Once the chocolate has set, break it up into pieces like chocolate bark, don't worry about them being even. Enjoy immediately or store in the fridge!

Video

Notes

Ingredient notes and substitutions:

You can use any type of chocolate or combination of chocolate you want

You can make your own pistachio spread or substitute with Lotus Biscoff Spread

Storing leftovers:

Leftover pieces of chocolate will last in a tightly covered container in the fridge for at least 5-7 days.

Recipe tips and tricks:

You can make this without a microwave or an air fryer. Melt the chocolate in a double boiler over the stove top if you
Check on the kunafa constantly in the air fryer so you don't burn it. You want it to be evenly golden brown.
prefer, and you can toast the kunafa in a large skillet over the stove.
Be careful while melting the chocolate so you don't burn it- microwave until JUST melted, even if some chocolate chunks are still intact.
Spread the chocolate evenly in the loaf pan so that the chocolate sets up at even thickness.
You can use chocolate molds if you want a prettier finished product, and you can even drizzle some white chocolate onto the melted milk chocolate base. You can add food coloring to the white chocolate to make colorful streaks across the chocolate.

Nutrition