This Dessert Combines the Best of Baklava and the Dubai Chocolate Bar

Ingredients (13)

• 1 ounce unsalted butter (28 g; 2 tablespoons)
• 2 ounces (57 g) dried or frozen thawed kataifi dough, chopped (see notes)
• 1 ounce toasted pistachios (28 g; about 1/4 cup), chopped
• 194 g pistachio cream (6 3/4 ounces; 3/4 cup)
• 28 g tahini (1 ounce; 1/4 cup)
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 3 ounces bittersweet chocolate (85 g; about 1/3 cups), 60-70% cacao, roughly chopped
• 1/4 cup (60 ml) heavy cream
• 1 teaspoon light corn syrup (optional)
• 16 sheets phyllo (8 ounces; 227 g), thawed and rested at room temperature
• 4 ounces unsalted butter (113 g; 8 tablespoons), melted
• 1 ounce toasted pistachios (28 g; about 1/4 cup), chopped
• Flaky sea salt, for topping (optional)