• Premium Milk Chocolate: Opt for Belgian milk chocolate (200g).
• Pistachio Cream: Use homemade or store-bought pistachio paste (100g).
• Shredded Kataifi (Knafeh) Pastry: 150g for a crunchy texture.
• Unsalted Butter: Approximately 50g for golden, crispy pastry.
• Sugar Syrup: Blend 100ml water with 50g sugar for optional glaze.
• Salt: Just a pinch to balance sweetness.
• Optional Edible Gold Leaf: For a luxurious touch.
• Vegan Chocolate: Substitute for milk chocolate for vegan-friendly version.
• Gluten-Free Kataifi Pastry: Optional for a gluten-free twist.
• Erythritol: Use in place of sugar for a sugar-free variation.