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Instructions
Preheat the oven to 375°F (190°C). Toss the shredded kataifi pastry with the melted butter until evenly coated. Spread it on a baking sheet and bake for 12–15 minutes, stirring once, until golden and crispy. Let cool slightly.
In a bowl, mix the toasted kataifi with shredded cheese, condensed milk, sugar (if using), and rose or orange blossom water. The mixture should be slightly sticky but still crunchy.
Melt the chocolate gently using a double boiler or microwave in short intervals, stirring until smooth.
Line a small rectangular pan with parchment paper. Pour half of the melted chocolate into the pan and spread evenly to form the base. Refrigerate for 5 minutes until slightly set.
Spread the knafeh filling evenly over the chocolate layer, pressing gently. Pour the remaining melted chocolate on top and smooth it out to fully cover the filling.
Sprinkle crushed pistachios on top if desired. Refrigerate for at least 30 minutes, or until fully set. Slice into bars and serve.
Go to the next page to get the Amount Per Serving
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