Ingredients
Scale
- 16 oz Semi-sweet or Dark chocolate chips
- 4 oz White chocolate chips
- 1 cup Kataifi pastry (shredded phyllo dough), finely chopped
- 2 tbsp Unsalted butter
- 1/2 cup Pistachio cream or butter
- 2 tbsp Pumpkin puree (canned, not pie filling)
- 1 tsp Pumpkin pie spice
- 1/2 tsp Vanilla extract
- Pinch of flaky sea salt
- Optional: Orange food coloring (for the white chocolate)
Instructions
- Toast the Kataifi: Place a medium skillet over medium heat and melt the butter. Add the finely chopped kataifi pastry to the pan. Stir constantly for about 5 to 7 minutes until the pastry turns a deep golden brown and feels very crisp. Remove the pan from the heat and set it aside to cool slightly.
- Mix the Pumpkin Spice Filling: In a medium bowl, combine the toasted kataifi, pistachio cream, pumpkin puree, pumpkin pie spice, and vanilla extract. Stir everything together until the pastry is evenly coated. The mixture should be thick and hold its shape. If it feels too wet, add a little more toasted pastry; if too dry, add a teaspoon of pistachio cream.
- Melt the Chocolate: Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth. In a separate small bowl, melt the white chocolate. If you want a festive look, stir a drop of orange food coloring into the melted white chocolate. Line a large baking sheet with parchment paper.
- Layer and Swirl: Pour the melted dark chocolate onto the parchment paper and spread it into a large rectangle about 1/4 inch thick. Drizzle the orange-colored white chocolate over the dark chocolate and use a toothpick to create decorative swirls. Before the chocolate sets, dollop the pumpkin spice kataifi mixture all over the surface. Use a spatula to gently press the filling into the wet chocolate and spread it out slightly.
- Chill and Serve: Sprinkle a pinch of flaky sea salt over the top for contrast. Place the baking sheet in the refrigerator for at least 45 minutes to 1 hour, or until the bark is completely firm. Once set, break the bark into irregular shards using your hands or a sharp knife. Serve immediately or keep it chilled.
- Cook Time: 30 minutes