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DIY Dubai-Style Pistachio Kataifi Spread in Glass Paragon Jars

DIY Dubai-Style Pistachio Kataifi Spread in Glass Paragon Jars



Dubai-style chocolate is everywhere right now, and this pistachio kataifi spread brings that crunchy, nutty flavor into a jar you can spoon, swirl, and gift. Layered into one of SKS Bottle & Packaging's clear glass Paragon jars, the pistachio cream, crisp kataifi, and chocolate ribbons show right through the glass.

Dubai-Style Pistachio Kataifi Spread in a Glass Paragon Jar
Ingredients:
  • 1 1/2 cups (210 g) shelled unsalted pistachios
  • 2 oz (55 g) kataifi pastry, thawed and finely chopped
  • 2 tbsp butter
  • 4 oz (115 g) white chocolate, chopped
  • 2 tbsp neutral oil
  • 1/4 cup powdered sugar
  • 1 tbsp tahini
  • 1/2 tsp salt
  • 3 oz (85 g) milk chocolate, melted
  • 8 oz Clear Glass Paragon Jars w/ Black Ribbed Caps


Instructions:
  • Roast the Pistachios: Roast the pistachios at 350°F for 8-10 minutes, then let them cool completely.
  • Toast the Kataifi: Cook the chopped kataifi in the butter over medium heat for 5-7 minutes, stirring often, until deep golden. Spread it out to cool so it crisps.
  • Grind the Pistachio Butter: Process the cooled pistachios in a food processor for 8-12 minutes, scraping down the sides, until smooth and runny. Blend in the salt and powdered sugar.
  • Add the White Chocolate: Melt the white chocolate with the oil, then blend it into the pistachio butter along with the tahini.
  • Fold in the Crunch: Stir in about three-quarters of the toasted kataifi.
  • Layer the Jar: Spoon the spread into your SKS glass jar in layers, drizzling melted milk chocolate between each layer, and finish with the remaining kataifi on top.


A Quick Note: Makes about 2 1/4 cups, enough to fill two jars with a little left to taste. This spread contains tree nuts, so label it clearly if you give it as a gift. Refrigerate and use within about 2 weeks. The kataifi crunch softens after a few days, so it is best enjoyed within the first week.

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