We have been experimenting with the viral pistachio-kataifi texture in the kitchen lately. Instead of chocolate, we wanted to pair that crunch with buttery baklava dough to create a warm dessert option.

The result was instantly approved by the whole team! The contrast between the flaky exterior and the creamy, crunchy interior is amazing.

We wanted to share the method we used for those who want to try this combination at home.

????‍???? The Formula (Makes 4 pieces)

The Filling:

• 6 tbsp crispy kataifi
• 6 tbsp pistachio cream (Mix thoroughly until combined)

The Assembly:

• 2 sheets of baklava filo (phyllo) dough
• 2 tbsp clarified butter (or melted butter)
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preparation: Cut the filo sheet in half. Brush the entire surface generously with melted butter.
2. Shaping: Pinch the opposite edges of the dough inward to create a center base. Place a scoop of the pistachio-kataifi mixture right in the middle (we use an ice-cream scoop for consistency).
3. Folding: Fold the corners towards the center, wrapping the filling loosely to form a rustic, round parcel.
4. Baking: Bake in a preheated oven at 160°C (320°F).
5. Critical Step: Watch them closely! Remove from the oven as soon as the tops turn golden brown. Overbaking can burn the pistachio filling.

Dust with powdered sugar while warm and serve immediately. Enjoy!