If you have a sweet tooth that craves both texture and rich flavor, you are going to fall head over heels for the Crunchy Kataifi Dubai Chocolate Bar Filling Recipe. This delightful treat brings together the crisp, golden threads of kataifi pastry with the nutty warmth of roasted hazelnuts and the deep, creamy indulgence of melted milk chocolate and Nutella. It’s a harmony of crunch and creaminess that transforms any chocolate bar or dessert creation into a showstopper. Whether you’re preparing it for a special occasion or a luxurious everyday treat, this filling marries Middle Eastern flair with universally loved chocolate comfort in the most mouthwatering way.
Ingredients You’ll Need
Gathering the right ingredients is half the magic here, and this recipe uses simple but essential components that each play a key role in building layers of texture, flavor, and beautiful color.
- Kataifi pastry (1 cup): The star shredded phyllo dough provides an irresistible crunch and a golden caramelized look when baked.
- Unsalted butter (2 tablespoons, melted): Adds richness and helps crisp up the kataifi to perfection.
- Roasted hazelnuts (1/2 cup, chopped): Brings warmth and a toasty nuttiness that balances the sweetness.
- Crushed feuilletine or cornflakes (1/4 cup): Enhances the crunch factor with light, crisp flakes, adding extra texture.
- Nutella or chocolate hazelnut spread (1/4 cup): Envelops the filling in creamy, chocolate-hazelnut goodness.
- Milk chocolate (100g, melted): Provides a smooth, luscious finish that binds the filling deliciously.
- Heavy cream (1 tablespoon): Adds a touch of silkiness and helps achieve the perfect slightly sticky texture.
- Pinch of sea salt: Balances sweetness and intensifies all the other flavors beautifully.
How to Make Crunchy Kataifi Dubai Chocolate Bar Filling Recipe
Step 1: Prepare and Toast the Kataifi
Start by preheating your oven to 350°F (175°C). Gently separate and fluff the kataifi pastry strands with your fingers, making sure they aren’t clumped together. Toss these tender threads in melted butter until they’re evenly coated; this is crucial for achieving that iconic golden crunch. Spread the kataifi in a single layer on a baking sheet and pop it in the oven for 10 to 12 minutes. You want it to reach a gorgeous golden color and crispness, so keep an eye on it. Once toasted, remove and let it cool thoroughly—this cooling step ensures your filling keeps its crunch without getting soggy.
Step 2: Combine the Crunchy Elements
In a mixing bowl, bring together the cooled kataifi, chopped roasted hazelnuts, crushed feuilletine or cornflakes, and a pinch of sea salt. This combination is your crunchy base, loaded with texture and nutty undertones that make this filling truly special. Mix until evenly distributed, ensuring every bite is filled with crispy surprises.
Step 3: Add the Chocolatey Goodness
Now comes the indulgent part. Stir in the Nutella and melted milk chocolate to the crunchy mix bit by bit. As these rich ingredients swirl in, they coat each crunchy piece lovingly, turning the mixture into a decadent filling full of depth and sweetness. Finally, fold in the heavy cream, which helps bind everything together just enough to form a slightly sticky yet still crunchy texture that will hold up beautifully inside any chocolate mold or bar.
Step 4: Chill and Set
Use this filling right away to fill molds, layer inside chocolate bars, or press it firmly into a mold for making chocolate bark. Chill it in the fridge until set, allowing the flavors to marry and the texture to firm up perfectly. This step is essential for getting that satisfyingly crisp bite paired with luscious chocolate and nutty notes.
How to Serve Crunchy Kataifi Dubai Chocolate Bar Filling Recipe
Garnishes
When serving, a light sprinkle of crushed toasted hazelnuts or a drizzle of melted chocolate makes for an elegant finish. You could also add a dusting of cocoa powder or even some flakes of edible gold leaf for that wow-factor. These little touches elevate presentation and hint at the decadent, crunchy delight waiting inside.
Side Dishes
This filling pairs wonderfully with a scoop of creamy vanilla ice cream or a dollop of lightly whipped cream. For more balance, serve alongside fresh berries or a tangy raspberry coulis to cut through the richness with refreshing tartness.
Creative Ways to Present
Think beyond just chocolate bars—try layering this filling between thin ganache layers in a small cake, or spreading it inside tart shells topped with a sprinkle of chopped nuts. It also works beautifully pressed into molds for chocolate bark shards, offering an irresistible combo of crunch and creaminess that can be broken up and enjoyed as treats.
Make Ahead and Storage
Storing Leftovers
Store any leftover filling in an airtight container in the refrigerator for up to 5 days. Keeping it chilled helps preserve that perfect crunchy texture and the fresh nutty flavors.
Freezing
While this filling is best enjoyed fresh or chilled, you can freeze it if needed. Pack the filling tightly in a freezer-safe container and freeze for up to one month. Thaw in the fridge before use and gently stir to restore a bit of texture, as extreme freezing can soften some of the crunch.
Reheating
Reheating isn’t really recommended because it can soften the filling’s crispy kataifi strands. Instead, serve it at room temperature or straight from the fridge to enjoy that perfect crunch and creamy balance.
FAQs
Can I use regular phyllo dough instead of kataifi?
Kataifi pastry is unique because of its fine shredded texture, which creates the signature crunch. Regular phyllo sheets won’t provide the same crispy thread-like effect, so it’s best to use kataifi for this recipe.
Is there a vegan alternative for this filling?
You can swap butter for plant-based margarine and use dairy-free chocolate and cream substitutes. The texture changes slightly, but you’ll still get a lovely, crunchy chocolate filling.
Can I make this filling nut-free?
If you have a nut allergy, replace the hazelnuts with toasted seeds like pumpkin or sunflower seeds for crunch, and substitute Nutella with a seed-based chocolate spread or plain melted chocolate.
How long does the filling stay crunchy after assembling?
When kept chilled and in an airtight container, the filling stays deliciously crunchy for about 5 days. If left at room temperature too long, the kataifi may soften due to moisture.
What’s the best way to add extra crunch?
To boost crunch, add more crushed feuilletine, puffed rice, or even small bits of brittle candy. Just fold them gently into the mixture to avoid breaking the delicate kataifi strands.
Final Thoughts
The Crunchy Kataifi Dubai Chocolate Bar Filling Recipe is a treasure that combines textures and flavors in every bite, offering a fresh twist on traditional chocolate fillings. It’s perfect for anyone who loves a little surprise in their dessert and wants to wow friends or family with something truly special. Don’t hesitate to give this recipe a try—once you taste that irresistible crunch married with creamy chocolate and toasted hazelnuts, it might just become your new favorite go-to filling!
Print
Crunchy Kataifi Dubai Chocolate Bar Filling Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Fills about 6 standard chocolate bar molds
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern, Fusion
- Diet: Vegetarian
Description
This Crunchy Kataifi Dubai Chocolate Bar Filling is a decadent blend of shredded kataifi pastry, hazelnuts, feuilletine for extra crunch, and rich Nutella combined with melted milk chocolate and a touch of cream. Perfect for creating layered chocolate bars or bark with a delightful Middle Eastern fusion twist, this filling delivers a satisfying texture contrast and a luscious chocolate-hazelnut flavor.
Ingredients
Kataifi Mixture
- 1 cup kataifi pastry (shredded phyllo dough)
- 2 tablespoons unsalted butter (melted)
Crunchy Filling
- 1/2 cup roasted hazelnuts (chopped)
- 1/4 cup crushed feuilletine or cornflakes
- Pinch of sea salt
Chocolate Mixture
- 1/4 cup Nutella or chocolate hazelnut spread
- 100g milk chocolate (melted)
- 1 tablespoon heavy cream
Instructions
- Prepare and Bake Kataifi: Preheat your oven to 350°F (175°C). Gently separate and fluff the kataifi pastry with your fingers to loosen the strands. Toss the kataifi in melted unsalted butter until all strands are evenly coated. Spread the coated kataifi in a thin layer on a baking sheet and bake for 10 to 12 minutes, or until golden brown and crisp. Then remove from oven and let it cool completely to ensure a crunchy texture.
- Combine the Filling Ingredients: In a mixing bowl, combine the cooled baked kataifi, chopped roasted hazelnuts, crushed feuilletine or cornflakes, and a pinch of sea salt. Stir these dry ingredients together to distribute evenly.
- Add Chocolate and Cream: Pour in the Nutella and melted milk chocolate into the bowl with the crunchy mixture. Mix thoroughly until the ingredients are fully incorporated and the mixture is sticky yet retains its crunch. Then add the heavy cream and combine well to achieve a slightly sticky but crunchy texture perfect for molding.
- Use and Chill: Immediately use this filling to fill chocolate molds, layer into chocolate bars, or press into a mold for creating chocolate bark. Once molded, place the filled molds in the refrigerator to chill and set completely before unmolding or serving.
Notes
- For additional crunch and texture, increase the amount of feuilletine or substitute with puffed rice.
- Store any leftover filling in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- This filling is best used chilled or at room temperature when assembling chocolate bars to ensure optimal texture.
