Preheat oven to 350f. Break up the kataifi into small pieces and lay out in an even layer on a baking sheet. Bake for 15 minutes, until the kataifi is golden brown.
White the kataifi is baking, prepare the dough. Add the strawberries to a ziploc bag and smash With a rolling pin into a fine crumb. You can also do this in a food processor.
In a medium mixing bowl, whisk together the eggs, oil, sugar, and vanilla. In a separate mixing bowl, whisk together the four, baking powder, and salt. Whisk in the strawberry powder. Pour the egg mixture into the flour mixture and stir with a rubber spatula until a thick dough forms.
Remove the toasted kataifi from the oven and set aside for 5 minutes to cool slightly. Transfer 1 cup to a small mixing bowl (setting the rest aside for the topping), add the pistachio butter, and stir until thick and all kataifi is coated.
Line two baking sheets with parchment paper.
On a clean counter, sprinkle with a light dusting of flour then roll out the dough to ¼ inch thick. Cut 3 inch wide circles using a cookie cutter or the rim of a glass drinking cup.
Place 1 teaspoon of the filling in the center of each circle and pinch closed to form a triangle. Transfer the triangles to the baking sheets and bake in the oven for 12 minutes.
Remove pans from the oven and set aside for 15 minutes to cool slightly.
Drizzle the chocolates over the hamantaschen, sprinkle with the rest of the toasted kataifi and sprinkle with the crushed strawberries. Set aside until the chocolate hardens, about 30 minutes, then serve.
Hamantschen can be stored at room temperature in an airtight container for up to 3 days.