Introduction:
Knafeh has always been a special dessert in my family, a Middle Eastern treat that combines crispy layers of phyllo with sweet, gooey cheese filling, all soaked in syrup. One day, while craving a modern twist, I decided to experiment by adding chocolate to the mix, resulting in this delicious Knafeh Chocolate Bar. This fusion brings together the best of both worlds—traditional Knafeh with the indulgence of chocolate, making it a dessert loved by both kids and adults alike.
Recipe Details:
Ingredients List:
- 1 package phyllo dough (16 oz)
- 1 cup unsalted butter, melted
- 1½ cups shredded mozzarella or ricotta cheese
- 1½ cups semisweet chocolate chips
- ½ cup sugar syrup (water and sugar in equal parts)
- 1 teaspoon rose water (optional)
- ¼ cup ground pistachios (for garnish)
Substitutions:
- You can use milk chocolate or dark chocolate based on your preference.
- Swap out the mozzarella with cream cheese for a richer texture.
Step-by-Step Instructions:
1. Prepare the Phyllo Dough:
Preheat the oven to 350°F (175°C). Butter a baking dish and layer half of the phyllo dough sheets, brushing melted butter between each layer.
2. Add Cheese and Chocolate:
Spread a layer of shredded mozzarella cheese evenly over the phyllo dough. Sprinkle the semisweet chocolate chips on top of the cheese.
3. Top with Phyllo Dough:
Layer the remaining phyllo sheets on top of the chocolate and cheese, again brushing butter between each sheet. Finish by brushing the top with extra butter.
4. Bake the Knafeh:
Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden and crispy.
5. Add Sugar Syrup:
While the Knafeh is still hot, drizzle the sugar syrup evenly over the top, allowing it to soak into the layers. Add rose water to the syrup for an extra Middle Eastern touch.
6. Cool and Serve:
Let the Knafeh cool for 15 minutes before cutting into bars. Garnish with ground pistachios before serving.
Unique Tips, Variations, and Insights:
Customization Tips:
- For a nutty variation, sprinkle crushed hazelnuts or almonds along with the chocolate.
- You can also experiment with white chocolate for a sweeter contrast.
Expert Advice:
- Be sure to keep the phyllo dough covered with a damp cloth while layering to prevent it from drying out.
- Don’t skip the rose water syrup—it’s the key to giving the dessert its authentic Middle Eastern flavor.
Cultural Context:
- Knafeh is a popular dessert in many Middle Eastern countries, particularly in Lebanon, Palestine, and Jordan. This modern chocolate version adds a fun twist to a beloved classic.
Nutrition Facts:
(Per bar)
- Calories: 220
- Fat: 14g
- Carbohydrates: 24g
- Protein: 4g
FAQ Section:
Q1: Can I use any type of cheese for the Knafeh Chocolate Bars?
A: Mozzarella or ricotta works best for this recipe because of their mild flavor and texture, but cream cheese can also be used for a richer result.
Q2: How do I store leftover Knafeh Chocolate Bars?
A: Store them in an airtight container in the fridge for up to 3 days. You can reheat them in the oven to maintain the crispy texture.
Q3: Is the sugar syrup necessary?
A: Yes, the syrup adds the essential sweetness and helps the layers bind together. For a lighter version, you can reduce the amount of syrup used.
Conclusion:
This Knafeh Chocolate Bar recipe is a delightful fusion of traditional Middle Eastern flavors with a modern chocolate twist. Whether you’re serving it at a family gathering or enjoying it as a sweet treat, it’s sure to be a hit. I’d love to hear your thoughts on this recipe—let me know if you’ve tried any variations or added your own creative twist!
Leave a Reply