Sweet Pistachio Wontons

Preparation

1. Bring your Kataifi Pastry up to room temperature. This will ensure that your Kataifi Pastry is soft, pliable and easy to handle. For chilled Kataifi Pastry, remove it from the fridge at least 2 hours before you intend to use it. For frozen Kataifi Pastry, remove it from the freezer at least 4 hours before you intend to use it. Make sure to keep the Kataifi Pastry in its packet while it is coming up to room temperature.
2. Cut your Kataifi Pastry using a sharp knife, into even sized pieces approximately 1cm in length. This will ensure that the Kataifi Pastry cooks evenly.
3. After you have cut your Kataifi Pastry, separate any pieces that have stuck together. This will ensure that the Kataifi Pastry cooks evenly.
4. Place the Kataifi Pastry in a large, dry frypan, in an even layer, without overfilling the pan. The pastry needs to have room so that it cooks well and evenly.
5. Once you have placed the Kataifi Pastry in the frypan, place it over a medium heat and start mixing it and eventually tossing it in the pan. It is important to keep moving the pastry around as it colours quickly. As the pastry starts to cook, it will change from a soft texture which is harder to mix around, to a crispier texture which moves with ease around the pan. You know your Kataifi Pastry is ready once it has changed to a very deep golden colour. Don’t be tempted to remove it from the heat too early, the longer you cook it, the crispier it will be. This process should take between 5 to 10 minutes. Remove from the heat and immediately transfer to a bowl so that it stops cooking.
6. Spoon the pistachio crema or pistachio paste onto your Kataifi Pastry, and mix well. Add enough tahini to achieve your desired consistency and mix really well to combine.
7. Place two teaspoons of filling in the center of a Nasoya wonton wrapper. Dip one finger in a bowl of water. Wet edges and form a triangle. Press out any air bubbles. Wet one of the bottom corners of the triangle and bring the two corners together. Press and seal the corners together. Let the corners overlap a bit so that some of the wrapper sticks out. Repeat until the filling is gone.
8. Place on a lined baking sheet and bake in a 350 degree F oven for 10 minutes or until golden brown.
9. Melt dark chocolate over a double boiler. Drizzle over the baked wontons and finish with crushed pistachios

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