01/09/2024
Ingredients:
1. Kunafa dough 200g
2. butter 130g
3. Ghee 1 tablespoon
4. Pistachio Spread 250g
5. 52% Chocolate 300g
About 45-50 cups
Kunafa dough preparation:
Step 1: Let the kunafa dough (filo dough) sit at room temperature for at least 30min, after 30min break it apart and fry until golden brown on low heat.
*add in butter and ghee when it’s golden brown and turn off the stove fire
Step 2: Let the golden brown kunafa dough cool down to room temperature before adding in the pistachio sauce.
*if you are tempering the chocolate you have to let the kunafa dough cool down to room temperature, otherwise pistachio sauce can be added right away
Tempering chocolate:
Step 1: Heat the water over the stove (not boiling hot) put 52% cacao chocolate into a glass bowl and stir until it’s all melted.
*Temperature must be kept between 110-115 Fahrenheit
Step 2: After all the chocolate is melted, slowly add in the remaining chocolate until it’s all melted (agitation process)
*Add and melt slowly while stirring the chocolate
Alternatively:
You can melt all of the chocolate in the same bowl in one go.
To Assemble:
1. Fill the cup with 30% of the melted chocolate and put it in the freezer to let it set.
2. Put in the kunafa filling fill up the remainder with chocolate and let it set in the freezer again.
Optional:
1. Crush the pistachio nut and garnish on top before letting it set in the freezer.