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)
- 1.5 cups High-quality milk chocolate or dark chocolate chips
- 1 teaspoon Coconut oil (to help the chocolate melt smoothly)
- 2 cups Fresh strawberries, cleaned and sliced or diced
- Crushed pistachios for garnish
Instructions
- Toasting the Kataifi: Place a frying pan over medium heat and melt the butter. Add the finely chopped kataifi pastry to the pan. Stir constantly for 5 to 8 minutes until the pastry turns a deep golden brown and becomes very crispy. Be careful not to burn it. Once toasted, remove from heat and let it cool slightly.
- Mixing the Pistachio Filling: In a medium bowl, combine the toasted kataifi with the pistachio cream and tahini. Mix thoroughly until every strand of the crispy pastry is coated in the pistachio cream. This mixture should be thick and crunchy.
- Melting the Chocolate: Place the chocolate chips and coconut oil in a microwave-safe bowl. 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.
- Assembling the Layers: Take four clear dessert cups or glasses. Start with a base layer of sliced strawberries. Drizzle a generous spoonful of melted chocolate over the berries. Next, add a thick layer of the pistachio-kataifi mixture. Top with another layer of melted chocolate.
- Final Touches and Chilling: Smooth the top layer of chocolate with a spoon. Sprinkle some crushed pistachios or a few extra strawberry slices on top for decoration. Place the cups in the refrigerator for at least 15 to 20 minutes to allow the chocolate to set before serving.
- Cook Time: 30 minutes
- Diet: Vegetarian