1. Roughly chop the Kadayif pastry threads. Heat a large (non-stick) frying pan and melt the butter. Add the pastry threads and roast them for a few minutes. The pastry threads should be nicely browned and crispy, but not burnt. Transfer to a larger plate or baking sheet, spread evenly, and let cool down completely.

2. Mix the pistachio cream for the filling with the Tahini and salt in a large bowl. Add the roasted pastry threads and mix to combine. The pastry threads should be quite small/short now – that helps a lot working with the mixture. Fill the hollow praline shells with the pistachio mixture. Normally you would use a piping bag to do that, but unfortunately, the mixture is too compact for this. I was successful with a small spoon and a chopstick, but it takes quite some time. Be patient! ;)

3. Roughly chop the chocolate and melt it together with the coconut oil in a small bowl. This works best over a saucepan with simmering water (the water must not touch the bowl), but you can also melt the chocolate in the microwave – very carefully. You should heat the chocolate only for a few seconds at a time in the microwave, and often stir until the chocolate has melted completely. The chocolate should not get too warm.

4. Carefully dip the filled chocolates into the melted chocolate on the side with the opening to seal the opening. Let them dry briefly (in a cool place or in the fridge). As soon as the chocolate has set, coat the chocolates completely with the melted chocolate. This works best with a fork or a chocolate dipping tool*. Brush off any excess chocolate and place the chocolates on a cooling rack or a piece of greaseproof paper. Before the chocolate coating sets and solidifies, you can sprinkle the chocolates with chopped pistachios and decorate them. Allow the chocolate coating to set completely and store the finished chocolates in a cool place.