1 cup chopped kataifi, toasted in a dry pan until golden (or baked at 350 until golden)
1/2 cup chopped pistachios
Directions
Make the pistachio cream: blend all pistachio cream ingredients in a high-powered blender until smooth, scraping down the sides a few times. Set aside.
Roll out the puff pastry into a rectangle about 1/8 inch thick.
Spread the pistachio cream over half the puff pastry (horizontally), then fold the other half over to cover it.
Use a rolling pin to roll and even it out. Cut strips about 1/2 inch wide.
Twist each strip and place on a parchment-lined baking sheet. Brush with egg wash.
Bake at 350F for 30-40 minutes, until golden brown and crunchy (thinner or smaller pieces take less time, so check for color).
Once cooled, melt the chocolate chips and drizzle over the twists. Sprinkle with toasted kataifi and chopped pistachios.
Chill in the fridge for the chocolate to set, then serve.
