Pistachio knafeh filling:

• Add the kataifi to a large pan and break any long threads into smaller chunks with your hands. Add the melted butter and mix
• Cook and stir on medium low heat until the kataifi is crispy and a deep golden color. This can take 10 minutes and is an important step in getting the crispy texture of the filling. Break any clumps as you go to ensure an even toasting
• Remove from heat and mix in the pistachio cream. Taste and add more if desired, and add a pinch of salt optionally
• Set aside and let it cool down for 5-10 minutes

Chocolate glaze:

• Add the chocolate, cream and oil to a microwave safe bowl. Microwave in 20 second increments until the chocolate is melted a smooth, shiny glaze forms

Assembly:

• Separate the rolls. Use a sharp knife to carefully cut holes into each roll from the side, and use your fingers to open the holes into pockets such that you can add filling to each roll from one side (see images above)
• Use a small spoon to generously fill each roll with the crispy pistachio knafeh filling. Try to add as much as you can without ripping them
• Make sure the chocolate glaze is warm and runny, but not hot. Carefully dip each roll into the chocolate glaze to get it well coated just like a donut. Shake off any excess and place on a wire rack to catch any chocolate dripping
• Let the glaze set for 5-10 minutes before icing or serving

Optional icing:

• Add cream to the powdered sugar 1 tbsp at a time and mix until a thick, runny icing forms. Add food color if desired. Transfer to a piping bag and cut a small hole in it. Drizzle onto the donut rolls to decorate. Let set for another 5 minutes
• Serve & enjoy fresh!