No. of Recommendations: 2
I've been making this since seeing it in New York last year. Only major difference is I got this mold:
https://www.bakedeco.com/detail.asp?id=68797 (but I'd recommend anyone trying it to get the silicon one you posted, at least to start).
You posted a great recipe.
Through trial and error I've come to a denser and drier pistachio filling. I blanche and peel the pistachios - mostly for cosmetic reasons, to get the nice green color - but let them dry a little and use minimal liquid for processing. It ends up more like peanut butter, and I leave some texture. I also use an unbleached sugar (rather than honey) and fine flake sea salt which gives additional texture in addition to the kataifi. I omit the tahini. My unglamorous reason is I didn't have it in the house the first time I tried the recipe, and I liked the result. I have tried it with tahini and like it both ways.
I also use the Apollo product. The toasting of the kataifi is the most precise and demanding part, to get it golden brown without burning it, in my opinion. I toast mine with some plant based butter product and sugar. It adds some more layer of flavor.
A nice chef's treat is to make small confections by dropping small blobs of extra pistachio filling in extra toasted kataifi shreds and rolling them around until well covered.
