Ingredients
Scale
- 1 cup Kataifi pastry (shredded phyllo dough), finely chopped
- 2 tablespoons unsalted butter
- 1/2 cup pistachio cream or pistachio butter
- 1 tablespoon tahini (optional, for authentic flavor)
- 2 cups high-quality milk chocolate chips or chopped bars
- 1/2 cup dark chocolate (for drizzling)
- 1 cup fresh strawberries, hulled and finely diced
- 1 teaspoon coconut oil (to help melt the chocolate)
- Crushed pistachios for garnish
- Edible gold leaf or sea salt (optional garnish)
Instructions
- Place a small skillet over medium heat and melt the butter. Add the finely chopped kataifi pastry to the pan. Stir constantly for about 5-7 minutes until the pastry is deep golden brown and very crunchy. Remove from heat and let it cool completely in a bowl.
- Once the toasted kataifi is cool, add the pistachio cream and tahini to the bowl. Mix thoroughly until the crunchy pastry is evenly coated in the cream. Set this mixture aside.
- In a microwave-safe bowl, combine the milk chocolate chips and coconut oil. Heat in 30-second intervals, stirring in between, until the chocolate is completely smooth and glossy. Alternatively, you can use a double boiler on the stove.
- Take a silicone muffin liner or mini cupcake mold. Spoon about one tablespoon of melted chocolate into the bottom of each cup. Use the back of a spoon to push the chocolate up the sides of the mold to create a shell. Place the mold in the freezer for 5 minutes to set.
- Remove the molds from the freezer. Place a small layer of diced strawberries at the bottom of each chocolate cup. Follow this with a generous spoonful of the pistachio-kataifi mixture, pressing it down gently so it is level.
- Pour the remaining melted milk chocolate over the top of each cup to seal the filling. Smooth it out with a spatula. Place the cups back into the refrigerator for at least 30 minutes, or until the chocolate is completely firm.
- Carefully pop the cups out of the silicone molds. Melt the dark chocolate and drizzle it over the top in a zig-zag pattern. Sprinkle with crushed pistachios or a pinch of sea salt while the drizzle is still wet. Let it set before serving.
- Cook Time: 30 minutes
- Diet: Vegetarian