Ingredients

For Kataifi filling

  • 56g unsalted butter
  • 135g dried shredded kataifi
  • 224g pistachio cream

For cookie dough

  • 145g salted butter 
  • 175g brown sugar
  • 35g granulated sugar
  • 1 egg
  • 1/4 tsp salt
  • 1/8 tsp cinnamon
  • 1 tbsp vanilla extract 
  • 195g all-purpose flour
  • 3/4 tsp baking soda
  • 195g semi sweet chocolate or you can also use a mixture of 130g milk chocolate and 65g dark chocolate 

For topping

  • handful of pistachio nuts, chopped
  • 90g of semi sweet chocolate, melted

PROCESS

For cookie dough

  1. Preheat your oven to 350°F (175°C) 
  2. In a separate bowl, whisk together the flour, baking soda, and salt.
  3. In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until well combined.
  4. Add the eggs, mixing well and stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Gently fold in the chocolate chip
  7. Cover the cookie dough and refrigerate for at least 30 minutes.

For Kataifi filling

  1. In a medium saucepan or skillet, melt the unsalted butter over medium heat. Once fully melted, add the shredded kataifi and stir continuously until it becomes toasty and golden brown.
  2. Remove from heat, then add the pistachio cream. Mix well until everything is evenly combined, and set aside.

ASSEMBLY

  1. Using a bread knife, cut the croissants in half, but make sure they remain attached.
  2. Open up the croissants. Use a small ice cream scoop to scoop out the cookie dough; each scoop should be about 1 tablespoon. Alternatively, you can eyeball it. I use 3 tablespoons of dough to stuff each croissant.
  3. Using your hands, slightly flatten the cookie dough.
  4. Spoon about 2 table spoon of the pistachio cream filling, layered in on top of the cookie dough.
  5. Close the croissants over and top them off with about 1 1/2 to 2 tablespoons of cookie dough.
  6. Place the croissants on a baking tray lined with parchment paper and bake them at 350°F (175°C) for 10-13 minutes.
  7. Let them cool for at least 10 minutes before transferring them to a wire rack to cool completely.
  8. drizzled with melted chocolate, and crushed up pistachio. Enjoy!