How to make
Melt the butter. Unwrap the package of filo pastry sheets and spread them out, leaving the sheets on top of each other.
Cut all the sheets into squares with a sharp knife, as they are on top of each other. The squares are about 8-9 cm in size. You get four squares from the narrow side and 5 from the long side.
Take one square with all the sheets from the package. Fold it into a triangle and arrange it on a tray onto baking paper. Using a brush, spread all the triangles with butter.
Bake at 180°C until nicely browned.
Beat the mascarpone along with the condensed milk. Add the vanilla. Place the cream in a piping bag. Carefully unwrap each triangular pie through the middle of the filo pastry sheets, just enough to fit the edge of the piping bag and fill with the cream.
Bake the kadaif with 20 g of butter and add the pistachio cream. Stir and let the mixture cool.
Carefully place a little of the kadaif mixture on each filo pastry pie where the cream has been exposed.
Melt the liquid chocolate in a water bath. Decorate the sweet filo pastries with melted chocolate and pistachio cream. That is best done with a piping bag. This kind of Dubai cream filo pastry is different from anything you have tried, but it is very delicious.
See also how to make Dubai chocolate and Dubai cheesecake.
