Ingredients
This recipe creates one heaped cup of filling
100g Antoniou Kataifi Pastry
230g Pistachio crema or pistachio paste
Tahini (optional)
Method
The key to creating the perfect, crunchiest pistachio and knafeh filling has everything to do with how you prepare and cook your Kataifi Pastry. Follow these steps for perfect results:
1. Bring your Kataifi Pastry up to room temperature. This will ensure that your Kataifi Pastry is soft, pliable and easy to handle. For chilled Kataifi Pastry, remove it from the fridge at least 2 hours before you intend to use it. For frozen Kataifi Pastry, remove it from the freezer at least 4 hours before you intend to use it. Make sure to keep the Kataifi Pastry in its packet while it is coming up to room temperature.
2. Cut your Kataifi Pastry using a sharp knife, into even sized pieces approximately 1cm in length. This will ensure that the Kataifi Pastry cooks evenly.
3. After you have cut your Kataifi Pastry, separate any pieces that have stuck together. This will ensure that the Kataifi Pastry cooks evenly.
4. Place the Kataifi Pastry in a large frypan, in an even layer, without overfilling the pan. The pastry needs to have room so that it cooks well and evenly.
5. While we usually add butter to Kataifi Pastry when we cook it, we have found that this particular recipe doesn’t need it. Instead, frying the Kataifi Pastry in a dry pan will achieve a much more evenly cooked and crispier result. Once you have placed the Kataifi Pastry in the frypan, place it over a medium heat and start mixing it and eventually tossing it in the pan. It is important to keep moving the pastry around as it colours quickly. As the pastry starts to cook, it will change from a soft texture which is harder to mix around, to a crispier texture which moves with ease around the pan. You know your Kataifi Pastry is ready once it has changed to a very deep golden colour. Don’t be tempted to remove it from the heat too early, the longer you cook it, the crispier it will be. This process should take between 5 to 10 minutes. Remove from the heat and immediately transfer to a bowl so that it stops cooking (if you leave it in the hot pan, it will continue cooking).
6. Spoon the pistachio crema or pistachio paste onto your Kataifi Pastry, and mix well. Add enough tahini to achieve your desired consistency (if you are using it) and mix really well to combine. It’s now ready to be added to your chocolate bar.
Learn how to make the pistachio Kataifi filling in the Dubai chocolate bar