Introduction

This recipe turns crisp golden kataifi strands into a decadent pistachio-filled component perfect for bar chocolates. With a dry fry for maximum crunch, then a smooth pistachio (and optional tahini) mix, it’s a delicious base for luxurious chocolate snacks.

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Ingredients

• 100 g Sweetifi Kataifi pastry, brought to room temperature

• 230 g pistachio crema or pistachio paste

• Tahini (optional, as needed for desired consistency)

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Method

1. Remove the kataifi pastry from refrigeration and allow it to reach room temperature in its packaging so it’s pliable.

2. Using a sharp knife, cut the kataifi into pieces about 1 cm in length. Separate any strands that are stuck together to ensure even cooking.

3. Place the kataifi in a dry large frying pan in a single layer (no added butter for this method). Keep the heat at medium and continually toss or stir the strands so they colour evenly. Cook until the kataifi has reached a deep golden brown — this usually takes about 5–10 minutes.

4. Immediately transfer the browned kataifi to a bowl so it stops cooking and doesn’t burn.

5. Spoon the pistachio crema or paste onto the cooled kataifi and mix thoroughly until the strands are evenly coated. If you are using tahini, add it now to reach your desired texture and richness.

6. The filling is now ready to be inserted into chocolate bars or used as a layer in your chocolate-based dessert.

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💡 Sweetifi Tip

For a variation, lightly toast a handful of chopped pistachios and fold them into the final mixture for extra crunch and visual appeal.

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🍽️ Serving Suggestion

Use this filling in small chocolate bars or bite-sized cubes. Seal in a layer of tempered dark or milk chocolate, chill until firm, and serve as a luxe treat alongside espresso or a dessert wine.

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