Ingredients
Equipment
Method
Prepare the Crunch
- Melt butter in a skillet over medium-low heat. Add chopped kunafa shreds and toast for 5-8 minutes, stirring constantly, until they reach a deep golden-brown and sound glassy when moved.
- Remove the toasted pastry from the heat and set aside to cool slightly. It must not be hot when added to the cream.
Mix the Filling
- In a bowl, whisk the pistachio cream, pistachio butter, tahini, and sea salt until a glossy, vibrant lime-green base forms.
- Add the toasted kunafa to the pistachio mixture. Use a spatula to gently fold until the pastry is coated but remains chunky and irregular.
Finish and Garnish
- Transfer to a ceramic bowl and scatter whole roasted pistachio kernels on top. The filling is now ready to use in chocolate bars or desserts.
Nutrition
Notes
Ensure the kunafa is deeply toasted for the best crunch.
Use high-quality pistachio paste for the most vibrant green color.
Use high-quality pistachio paste for the most vibrant green color.
