I’ve built your recipe for these so many times I have it memorized by now. It’s just so, so tasty Which crunch through the knafeh is anything!Because the pastry starts to Cook dinner, it's going to change from a soft texture that is tougher To combine all over, to some crispier texture which moves without difficulty throughout the pan. You reco

In the event you don’t have use of it, I've observed some recipes working with toasted and crushed filo pastry and digestive biscuits – but this is not heading to give you that crunchy texture you expect On this chocolate bar. Employing a pistachio butter/paste about a spread is better as spreads might be stiff to work with and set really diffi