Ingredients
Method
Preparation of Kataifi
- Allow the kataifi to thaw, ideally overnight in the fridge or for a short time on the counter covered with a towel.
- Once thawed, fluff the kataifi with your hands to separate it.
- Drizzle melted butter over the kataifi and mix until it shines but is not drenched.
- Spread the kataifi evenly on a sheet pan and bake at 325°F (163°C) for 15-20 minutes, stirring occasionally until golden brown and nutty.
- Remove and let it cool completely.
Making the Pistachio Base
- Toast the pistachios in the oven at 350°F (177°C) for about 8 minutes until fragrant.
- Allow pistachios to cool slightly, then blend in a food processor until smooth to make pistachio butter or continue with added condensed milk and tahini to make pistachio cream.
Assembling the Filling
- Ensure that the toasted kataifi is cooled before mixing.
- In a bowl, combine the pistachio base (either cream or butter) with a handful of kataifi.
- Gently fold the kataifi into the pistachio mixture until everything is coated but still loose.
Nutrition
Notes
Keep the filling stored airtight on the counter for up to two days for best texture. Consider using other nuts like almonds or hazelnuts for variations.
