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.