# What You'll Need:
→ Chocolate layer
01 - 10.6 oz high-quality dark chocolate (70% cocoa), chopped
02 - 3.5 oz milk chocolate, chopped
→ Kataifi & pistachio filling
03 - 3.5 oz kataifi pastry (shredded phyllo dough)
04 - 1.4 oz unsalted butter, melted
05 - 4.2 oz pistachio cream (spreadable)
06 - 1.8 oz shelled pistachios, roughly chopped
→ Garnish
07 - 1 tbsp crushed dried rose petals (optional)
08 - 1 tbsp additional chopped pistachios
# How To Make It:
01 - Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
02 - Gently separate the kataifi into loose strands on the prepared sheet so it spreads evenly.
03 - Drizzle the melted butter over the kataifi, toss lightly to coat, then bake for 8–10 minutes, stirring once, until golden and crisp; remove and cool completely.
04 - Combine dark and milk chocolate in a heatproof bowl and melt over simmering water (double boiler) or in 20-second microwave bursts, stirring until smooth and glossy.
05 - Line a 9 x 13‑inch (23 x 33 cm) baking tray with parchment paper, leaving an overhang for easy removal.
06 - Pour half of the melted chocolate into the tray and spread into an even layer using a spatula.
07 - Evenly distribute the cooled, crisp kataifi over the chocolate base, pressing lightly so it makes good contact.
08 - Drop small spoonfuls of pistachio cream across the kataifi, gently spread thinly with the back of a spoon, then scatter the chopped pistachios on top.
09 - Pour the remaining melted chocolate over the assembly and smooth to fully cover the filling.
10 - Sprinkle with crushed rose petals and extra pistachios if using, then refrigerate for at least 1 hour until completely set.
11 - Lift from the tray using the parchment overhang, break or cut into 12 pieces and store in an airtight container in the refrigerator for up to 1 week.
