Toast the kataifi pastry by preheating a skillet over medium heat, cutting the kataifi into 2-inch pieces, and cooking with unsalted butter for 5-7 minutes until golden brown.

Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stir until smooth, then mix with pistachio butter and salt. Fold in the cooled kataifi.

Scoop out approximately 1.1 ounces of the mixture and roll into firm balls. Place on a parchment-lined sheet and freeze for at least 30 minutes.

Melt dark chocolate in a double boiler or microwave. Dip each ball into the chocolate, ensuring even coating, then place back on parchment.

Sprinkle chopped pistachios on top before the chocolate hardens. Allow to cool at room temperature or refrigerate for quicker setting.