This trend had me at pistachio paste. I had to wait for months before pistachio paste was available again at the supermarket because everybody went mad for this so it is always selling out. All it is, is a mixture of toasted knefeh pastry coated in pistachio paste and encased in chocolate.
As a shortcut to toasting raw knafeh pastry, I got my hands on Pakistani vermicelli, which is already golden brown and crunchy and just needs to be broken up.
Ingredients:
400g milk chocolate
1 packet Pakistani vermicelli
1 jar (about 250g) pistachio cream
Method:
Break up the vermicelli to tiny bits. If the cream is solid, warm it up a bit in the microwave and stir into the vermicelli to coat; set aside to cool completely.
Properly melt the chocolate and brush on the bottom and sides of your chosen silicone mold. Refrigerate until set. When set, add the pistachio mixture and flatten. Then cover with the remaining melted chocolate to seal it in. Refrigerate until solid. Carefully unmold and enjoy.
صحة و عافية
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