Elegant cups with kataifi, dark chocolate, fresh strawberries, and creamy pistachio topping.
# What You'll Need:
→ Kataifi Cups
01 - 5.3 oz kataifi pastry, thawed
02 - 2.1 oz unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Chocolate Layer
04 - 4.2 oz dark chocolate (70% cocoa), chopped
05 - 2 tablespoons heavy cream
→ Pistachio Cream
06 - 3.5 oz shelled unsalted pistachios
07 - 3 tablespoons powdered sugar
08 - 3.4 fl oz heavy cream, cold
09 - 3.5 oz mascarpone cheese
10 - 1 teaspoon rose water (optional)
→ Strawberry Topping
11 - 12 fresh strawberries, hulled and halved
12 - 1 tablespoon honey (optional, for glazing)
→ Garnish
13 - 2 tablespoons chopped pistachios
14 - Edible gold leaf or rose petals (optional)
# Directions:
01 - Preheat oven to 350°F. Grease a standard muffin tin with butter or cooking spray.
02 - Gently separate and fluff the kataifi pastry using your fingers. Toss with melted butter and granulated sugar until evenly coated throughout.
03 - Divide kataifi pastry into 6 equal portions. Press each portion firmly into a muffin cup, shaping to form a nest with a hollow center for filling.
04 - Bake for 12 to 15 minutes or until crisp and golden brown. Allow to cool in the tin for 5 minutes, then gently remove and set aside.
05 - Melt dark chocolate with heavy cream in a heatproof bowl over simmering water or in the microwave in 30-second intervals. Stir until smooth and fully combined. Spoon a layer of chocolate into the bottom of each kataifi cup. Allow to set at room temperature or refrigerate for 10 minutes.
06 - Finely grind pistachios in a food processor until powder-like consistency. In a separate chilled bowl, whip cold heavy cream to soft peaks using an electric mixer or whisk. Add mascarpone, powdered sugar, ground pistachios, and rose water if using. Beat on medium speed until smooth, creamy, and fully combined.
07 - Transfer pistachio cream to a piping bag fitted with a decorative tip if desired. Pipe generously into each chocolate-lined kataifi cup, creating an elegant mound.
08 - Arrange strawberry halves on top of the pistachio cream. Optionally, brush lightly with honey using a pastry brush for a glossy appearance.
09 - Sprinkle chopped pistachios over the top. Add edible gold leaf or rose petals if desired for an elegant presentation.
10 - Serve immediately for optimal texture and presentation. The crispy pastry, creamy filling, and fresh fruit work best when assembled shortly before serving.
