Take the kataifi pastry out of its packaging and allow it to come to room temperature for about 2 hours if chilled or 4 hours if frozen.

Cut the kataifi pastry into 1cm pieces using a sharp knife.

Gently separate the cut pieces to ensure none are stuck together.

Heat a large frypan over medium heat and spread the separated kataifi pieces evenly across the pan. Cook for about 5 to 10 minutes, stirring frequently, until golden brown.

Transfer the cooked kataifi to a mixing bowl and add the pistachio crema or paste, mixing well. Optionally, drizzle in tahini.

Mix until you achieve a cohesive filling of crispy kataifi and creamy pistachio.

Allow the filling to cool slightly before using it in chocolate bars or pastries.