Ingredients
375g Antoniou Kataifi pastry
100g butter melted
250g raspberry jam
800g dark chocolate melts
1 tbsp vegetable oil
Method
Preheat your oven to 200oC and line a large tray with baking paper.
Pour the melted butter through the kataifi until well combined. Using a 10cm cookie cutter as your guide place 20 grams of the kataifi in the mould and squash down to form a disc. Repeat with the remaining kataifi until you have 18 discs.
Cook in the oven for 10 mins or until golden brown. Allow to cool completely before using.
Melt the chocolate in the microwave until completely smooth and add the vegetable oil. Stir well and set aside.
To make the sandwiches, add a heaped tablespoon of raspberry jam to one disc and spread evenly. Top with another disc and dip in the melted chocolate ensuring it is evenly covered. Place on a tray lined with baking paper and repeat with the remainder of the ingredients until you have 9 sandwiches.
Serve topped with fresh raspberries.