Description
A layered dessert featuring juicy strawberries, crispy toasted kataifi, rich pistachio cream, and smooth chocolate ganache for an elegant yet simple treat.
Ingredients
3 cups kataifi pastry
1 tablespoon butter
1 cup pistachio cream or pistachio butter
1 tablespoon tahini (optional)
1 pound strawberries, cut into pieces
10 ounces milk chocolate
1/3 cup heavy cream
1/4 cup pistachios, finely chopped
1 tablespoon chopped pistachios for garnish
1 fresh strawberry, halved for garnish
Instructions
- Melt the butter in a skillet over medium heat. Add the kataifi pastry and toast, stirring often, until golden and crispy, about 5 to 7 minutes. Let cool slightly.
- In a mixing bowl, combine the toasted kataifi with pistachio cream and tahini until evenly coated.
- Heat the heavy cream in a small saucepan until just about to simmer. Pour over the chopped milk chocolate, let sit for 1 minute, then stir until smooth and glossy.
- Place a layer of chopped strawberries at the bottom of each serving cup.
- Add a layer of the pistachio kataifi mixture, followed by a layer of chocolate ganache.
- Repeat layering with strawberries, pistachio mixture, and ganache until cups are filled.
- Top with chopped pistachios and garnish each cup with a halved strawberry before serving.
Notes
Use dark or white chocolate for flavor variations.
Add extra chopped pistachios between layers for more crunch.
A small drizzle of rose water adds a floral Middle Eastern touch.
Serve in clear cups for a beautiful layered presentation.
Store covered in the refrigerator for up to 2 days; best enjoyed chilled.
Kataifi is crispiest on the day it is made, so assemble close to serving time.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Stovetop, Assembly
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 460 kcal
- Sugar: 28 g
- Sodium: 95 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 35 mg
