A chocolate bar that combined smooth pistachio cream combined with crunchy kadaif pastry and wrapped it in chocolate sparked an explosion of pistachio-related recipes.

I took inspiration to turn the trend into hamantaschen, mixing the pistachio kadaif mixture with white chocolate and wrapping it in a crisp chocolate cookie dough.

You can find pistachio cream – a sweetened pistachio paste — online and kadaif pastry is also available online or from kosher supermarkets and continental grocery stores.

Method:

• Make the dough: Mix flour, butter, cocoa powder and caster sugar in a food processor until combined and starting to look like breadcrumbs. Add the egg and mix again until the dough clumps together. If dry, add a little milk but it should not be necessary.
• Tip the dough out and bring it together in your hands into a disc. Wrap in cling film and refrigerate for 30 minutes.
• For the filling: heat a deep frying pan over low/medium heat. Snip or tear the kadaif pastry into shorter strands and add to the pan. Toast it until it’s all golden brown. Keep it moving once it starts to toast so it doesn’t burn.
• Tip into a large bowl, cool a little then add 100g pistachio cream. Mix until the pastry is evenly coated. Add 50g finely chopped white chocolate and stir to combine evenly.
• Roll out the dough until approximately 2 – 5 mm thick and cut as many 8-cm circles as you can – rerolling as necessary.
• In each pastry disc, moisten the edges with a smear of water then spoon a heaped teaspoon of the pistachio mixture. You may need to press it together to compact it - moisten your fingers if it is sticking. Then fold it into a hamantasch shape, by folding one edge inwards, then turning 90° and folding in a second edge – overlapping your corners — and then the third edge to form a triangle with some filling showing in the middle. Overlap the corners and press them together firmly to ensure they stick.
• Place the hamantaschen on baking parchment-lined baking sheets. Refrigerate for 15 minutes until firm while you heat your oven to 170°C fan.
• Bake for 12 minutes.
• Cool on a wire rack then melt the remaining 50g chocolate with the oil in a heatproof bowl. I do 30 second bursts in a microwave, stirring in between until melted and smooth. Top the cooled hamantaschen with a dollop of pistachio cream, a few chopped pistachio nuts (if using) and a drizzle of white chocolate.

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