Ingredients
Yields: 4 toasts
- 120 ml milk
- 3 eggs
- 30 g sugar
- 10 g cocoa powder
- a pinch of salt
- 8 slices of bread
Filling
- 100 g kataifi pastry
- 150 g pistachio paste
- 15 g butter
Method
- Cut the kataifi pastry into small pieces roughly 0.5cm in length, then toast in a pan with butter over medium heat until golden brown. Add the pistachio paste and mix until fully combined. Set aside.
- In a mixing bowl, combine milk, eggs, sugar, cocoa powder, and a pinch of salt, and whisk until smooth.
- Lay a slice of bread on a clean surface and brush the edges lightly with egg wash. Place a spoonful of the pistachio-kataifi mixture in the centre, then top with another slice of bread.
- Use a round cookie cutter to cut and seal the filled bread into shape, pressing the edges firmly to secure the filling.
- Dip each piece into the milk mixture, ensuring it is evenly coated.
- Pan-fry in butter over medium heat until golden brown on both sides.
- Remove from the pan and finish with a light dusting of cocoa powder, and serve.
