Unless you’re living under a rock, you’ve probably seen the viral DUBAI CHOCOLATE that everyone’s been making all over social media. The dark chocolate bar is stuffed with a mix of pistachio butter and toasted kataifi pastry – a shredded filo dough that’s used to make knafeh. I’ve been watching everyone’s ASMR filled reels, biting into the crunchy bar and I just had to make it – except MY WAY.
When I was thinking about Rosh Hashanah recipes to develop, I decided on this concept – updating the old fashioned baked apple with these delicious flavors and textures, and the finished bite was everything I’d hoped for! Warm and soft apple against the crunchy pistachio kataifi and cold ice cream – the contrast of dreams!
NOTE: You can find kataifi pastry in most supermarkets in the freezer section. Apollo brand is kosher.
SILAN BAKED APPLES WITH PISTACHIO KATAIFI
For the apples;
3 large apples (I used honeycrisp), sliced in half and cored
1/2 tsp cinnamon
2 tbsp silan
1/2 cup water
For the pistacho kataifi
1 heaping cup raw pistachios
2 heaping cups kataifi, thawed
2 tbsp flavorless oil
2 tbsp silan
kosher salt, to taste
For topping:
vanilla ice cream
crushed roasted & salted pistachos
toasted kataifi
silan
Method:
Preheat oven to 375 degrees. Place the apples in a baking dish, cut side up. Sprinkle with cinnamon and drizzle with silan, cover and bake until tender, about 30 minutes.
While the apples are baking, spread the pistachios out on a baking sheet and bake until toasted, about 8 minutes.
Cut the kataifi into small pieces and spread on another baking sheet, bake for 8-10 minutes, stirring once, until evenly toasted and golden.
Add the pistachios to a food processor fitted with the S blade. Blend, until a creamy butter forms, stopping to scrape down the sides of the bowl once or twice during processing. Be patient as the nuts will turn from sandy to thick and clumpy to creamy. Add salt, silan and oil and blend until smooth. Taste and adjust sweetness by adding more silan, if desired. If the nut butter is too thick, add a bit more oil.
Mix the pistachio butter into the toasted kataifi.
When ready to serve, spread a heaping spoonful of pistachio kataifi onto the warm apples, top with ice cream, crunchy kataifi, pistachios and silan.
EASY DOES IT! skip the pistachio kataifi filling and just top your baked apples as above!
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