Ingredients
Makes 24 chocolates
100g Antoniou Kataifi Pastry
230g Pistachio spread, Nutella, Caramel or Biscoff (or a combination)
600g milk or dark chocolate, melted
Method
Before you begin this Kataifi Pastry recipe, bring it up to room temperature. 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.
To make the crispy Kataifi filling
Cut your Kataifi Pastry using a sharp knife, into even sized pieces approximately 1cm in length. Separate any pieces that have stuck together. Place the 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.
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. This process should take between 5 to 10 minutes. Remove from the heat and immediately transfer to a bowl.
Spoon the spread onto your Kataifi Pastry, and mix well.
To make the chocolates
Place mini cupcake liners into a 24 hole mini cupcake tin. Spoon two teaspoons of melted chocolate into each liner and swirl it around so that it covers the sides of the liner. Refrigerate until set.
Spoon a teaspoon of crispy Kataifi filling into each chocolate cup and top with two more teaspoons of melted chocolate. Refrigerate until set.
To decorate the chocolates, finish with a small dollop of your crispy Kataifi filling.
Learn how to make mini chocolates filled with crispy Kataifi Pastry, pistachio spread, Nutella spread and caramel