Dubai chocolate poptart

0 Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
1 Roll out one pie crust onto the prepared baking sheet.
2 In a bowl, combine the pistachio cream, tahini, and toasted kataifi until evenly mixed.
3 Spread the filling over the pie crust, leaving a 1-inch border around the edges.
4 Roll out the second pie crust and carefully place it on top of the filling.
5 Seal the edges by pressing the crusts together, then flute all the way around with a fork.
6 Poke holes across the top crust with a fork to allow steam to escape.
7 Bake for 20–22 minutes, or until the crust is set and lightly golden.
8 Remove from the oven and let cool completely.
9 To make the glaze, mix the powdered sugar, cocoa powder, and water in a small bowl until smooth.
10 Spread the glaze over the cooled pastry and allow it to set before slicing.
11 Slice and enjoy.