45 minutes
Delicious and crispy kataifi pastry filled with a blend of chocolate chips, nuts, and spices, finished with a sweet syrup.
Chocolate Chips, dark or semisweet
cups
Walnuts, toasted and roughly chopped
cups
Pistachios, toasted and roughly chopped
cups
Brown Sugar
tablespoons
teaspoons
teaspoons
cups
cups
tablespoons
Kataifi, thawed and roughly chopped
0 oz
Butter, melted
cups
1. Preheat Oven and Prepare Filling
Preheat your oven to 375ºF. Combine the chocolate chips, walnuts, pistachios, brown sugar, cinnamon, and salt in a medium bowl.
2. Make the Syrup
In a small saucepan, combine water and granulated sugar. Once the sugar dissolves, bring to a boil. Stir in honey and let the syrup thicken slightly for about 10 minutes.
3. Prepare the Kataifi Pastry
Pull apart the kataifi pastry and chop lightly. Toss it with melted butter until well coated. Lightly oil a 12-cup muffin tin with cooking spray.
4. Assemble the Purses
Press a portion of the buttered kataifi into each muffin cup, shaping against the sides. Add the chocolate-nut filling and cover with more kataifi, pressing down gently.
5. Bake and Finish with Syrup
Bake the kataifi purses in the preheated oven for 20 to 25 minutes until golden brown. Remove and immediately spoon the warm syrup over each hot purse.
Keep kataifi covered with a damp towel while working to prevent drying and brittleness.
Use high-quality dark chocolate with 60-70% cocoa content for a deep, rich flavor.
Use high-quality unsalted butter, clarified, for a rich flavor and perfect golden crisp texture.
Use a tablespoon of filling and ensure even distribution to prevent bursting during baking.
Bake on a middle rack in a preheated oven and monitor for an even golden-brown color to avoid burning.
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