Kanafeh Dates

Ingredients: 

40-45 Palestinian mejdool dates, pitted 

100g kataifi pastry, finely shredded 

50g butter 

200g pistachio paste 

300g dark chocolate, melted 

Sea salt 

Rose petals 

Supreme Pistachio, finely chopped 

 

Method:

Heat a pan over medium-high heat. Add butter and once melted add in finely chopped kataifi pastry. Mix well so that the pastry is evenly coated in butter. Keep stirring and cook the pastry until golden and crisp. Then remove from heat and set aside to cool. 

Once cooled, add pistachio paste and mix well. Stuff the pitted dates with the kanafeh mixture then set aside in the fridge to cool. 

Temper the chocolate: Fill a saucepan with 4-5 cm of water and place it on the stove over low-medium heat. Place the bowl on top of the pan to rest on its edges, creating a seal that will trap the steam from water when heated. Ensure the bowl doesn’t touch the water in the saucepan (double boiler method). Add ⅔ of chocolate to the bowl (that is over the saucepan). Stir the chocolate regularly as it melts. 

Once the chocolate has fully melted remove the bowl from the saucepan. Add the remaining chocolate and stir until fully melted.Dip the dates in chocolate and coat evenly. Place the dates on a lined tray and top each one with sea salt, rose petals and chopped pistachios.