For easier preparation, cut the kataifi pastry while frozen. Melt the butter in a pan,
then add the kataifi and toast it for about 7-8 minutes until golden. Set it aside to
cool.

To prepare the cake, blend the pistachios in a food processor until finely ground,
almost powder-like. In a bowl, mix the ground pistachios, flour, and salt.

Melt the butter and white chocolate using a double boiler (bain-marie). Fill asaucepan halfway with water and place a heatproof glass bowl over it, ensuring the bottom of the bowl does not touch the water. Add the white chocolate and butter to the bowl, stirring until fully melted and smooth.

In a mixing bowl or stand mixer, whisk the eggs and sugar for about 5 minutes until
fluffy and pale. Reduce the speed and gradually pour in the melted chocolate and
butter mixture. Stop the mixer and slowly incorporate the flour mixture, folding gently with a spatula in circular motions to maintain the airiness of the batter. Stir in the rosewater.

Divide the mixture evenly into 8 individual ramekins (8-9 cm in diameter), filling each about ¾ full. Sprinkle 1 to 1 ½ tablespoons of toasted kataifi on top of each.

Bake in a preheated oven at 180°C (356°F) for 12 minutes—no longer, as the center should remain molten.

Remove from the oven and let the cakes rest for 1-2 minutes. Run a sharp knife around the edges, then invert onto