• Mix the kataifi with 1 teaspoon butter. Toast in a skillet over medium heat until golden brown and crispy. Allow it to cool slightly.
• Set aside 1/2 a teaspoon of the toasted kataifi and stir the rest of it into the pistachio cream or butter until evenly mixed.
• Rinse strawberries under cold running water. Then dunk them in a large bowl filled with cold water and a quarter cup of vinegar for about 2 minutes. Drain the water, rinse the strawberries again and thoroughly dry them. Slice them and sprinkle with the sugar.
• Spread the pistachio mixture over the center of the Wicks Pie Toppers, leaving about a 1½-inch border around the edge.
• Arrange the sliced strawberries evenly over the pistachio mixture.
• Fold the edges of the pastry over the strawberries, leaving the center exposed.
• Brush the pastry with the beaten egg. I sprinkled on some chopped pistachios onto the pie.

Air Fryer Instructions

• Preheat the air fryer to 375°F.
• Place the galette on a parchment-lined air fryer tray or basket. Make sure that any excess parchment is removed so it doesn't touch the heating element as this could lead to a fire. Air fry for 6-7 minutes, or until the crust is beautifully golden and crisp.

Oven Instructions

• Bake in an oven preheated to 400°F for approximately 25 minutes, or until the pastry is golden brown.

Serve

• Once the galette has cooled slightly, drizzle generously with melted chocolate and pistachio cream or butter. Garnish with chopped pistachios, and any leftover toasted kataifi and serve immediately.