# Ingredients:
→ Chocolate Layer
01 - 300 g high-quality dark chocolate (70% cocoa), chopped
02 - 100 g milk chocolate, chopped
→ Kataifi & Pistachio Filling
03 - 100 g kataifi pastry (shredded phyllo dough)
04 - 40 g unsalted butter, melted
05 - 120 g pistachio cream (spreadable, not pistachio paste)
06 - 50 g shelled pistachios, roughly chopped
→ Garnish
07 - 1 tbsp crushed dried rose petals (optional)
08 - 1 tbsp additional chopped pistachios
# Instructions:
01 - Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
02 - Gently separate and spread the kataifi pastry into loose strands on the baking sheet. Drizzle with melted butter and toss lightly to coat.
03 - Bake the kataifi for 8–10 minutes, stirring once, until golden and crisp. Let cool completely.
04 - Melt the dark and milk chocolate together in a heatproof bowl over simmering water (double boiler) or in the microwave in 20-second bursts, stirring until smooth.
05 - Line a 23 x 33 cm (9 x 13-inch) baking tray with parchment paper. Pour half the melted chocolate into the tray and spread into an even layer.
06 - Sprinkle the cooled, crisp kataifi evenly over the chocolate.
07 - Dollop small spoonfuls of pistachio cream across the kataifi layer. Gently spread using the back of a spoon, then scatter the chopped pistachios over the cream.
08 - Pour the remaining melted chocolate over the top and gently spread to cover.
09 - Garnish with crushed rose petals and extra pistachios, if desired.
10 - Refrigerate for at least 1 hour, or until fully set.
11 - Once set, break or cut into pieces and serve.
