A. Crispy Honey Kunafa Nest
1. Cut the kunafa dough into shorter strands (approximately 1–2 cm long) for easier handling and a more even texture.
2. Melt the Lurpak Salted Butter and honey together. Heat the mixture to 130°C.
3. Pour the warm honey-butter mixture over the chopped kunafa and mix thoroughly until all strands are evenly coated.
4. Divide the coated kunafa into 10g portions. Place each portion into a small muffin pan and gently press to create a hollow centre, forming a nest shape.
5. Bake at 170°C for 20 minutes, or until golden brown and crispy.
6. Remove from the mould and allow the kunafa nests to cool completely before filling.

B. Pistachio Cream Cheese Filling
1. Combine the cream cheese, Pistachio Butter [X], and Pistachio Butter [AX] in a heatproof bowl.
2. Place the bowl over a double boiler (bain-marie) with gently simmering water.
3. Warm the mixture while stirring continuously until the cream cheese softens and the filling becomes smooth and fully combined. Avoid overheating or boiling.
4. Remove from heat and allow the filling to cool slightly.
5. Transfer the pistachio cream cheese filling into a piping bag.

C. Chocolate Base Decoration
1. Temper the Carma White Nuit Blanche.
2. Dip the bottom surface of each Crispy Honey Kunafa Nest into a thin layer of tempered white chocolate.
3. Allow the chocolate to set completely before filling and serving.

D. Assembly
1. Pipe the pistachio cream cheese filling into the centre of the kunafa nest before serving.