• Blend the pistachios in a food processor until they start releasing their natural oils.
• Add the sweetened condensed milk and heavy cream, then blend again until smooth and creamy.
• Mix in the salt and set aside.

Prep the Kunafa Mix

• In a pan over low heat, gently warm the kunafa dough. Don’t break it apart manually—let the heat do the work.
• Once softened, add the melted butter and stir.
• Mix in the pistachio butter until fully combined. If the mixture feels too dry, add a little more pistachio butter.

Pit it together

• Take a samosa sheet and fold one corner inward.
• Apply a bit of the flour-water paste to the edge and fold again to create a pocket.
• Fill the pocket with the pistachio kunafa mixture.
• Seal the other side with more flour paste, trimming any excess dough for a thinner, crispier bite.
• Repeat until all the mixture is used.
• Heat oil in a pan over medium heat.
• Fry the ‘kunamosas’ until golden and crisp, about 2-3 minutes per side.
• Drain on paper towels.
• Melt the dark chocolate in a microwave or over a double boiler.
• Dip each ‘kunamosa’ into the melted chocolate, coating halfway.
• Sprinkle with crushed pistachios before the chocolate sets.