# What You’ll Need:
→ Kataifi Cups
01 - 5.3 oz kataifi pastry, thawed
02 - 2.1 oz unsalted butter, melted
03 - 2 tbsp granulated sugar
→ Chocolate Layer
04 - 4.2 oz dark chocolate (70% cocoa), chopped
05 - 2 tbsp heavy cream
→ Pistachio Cream
06 - 3.5 oz shelled unsalted pistachios
07 - 3 tbsp powdered sugar
08 - 3.4 fl oz heavy cream, cold
09 - 3.5 oz mascarpone cheese
10 - 1 tsp rose water, optional
→ Strawberry Topping
11 - 12 fresh strawberries, hulled and halved
12 - 1 tbsp honey, optional for glazing
→ Garnish
13 - 2 tbsp chopped pistachios
14 - Edible gold leaf or rose petals, optional
# How To Make It:
01 - Preheat oven to 350°F. Lightly grease a standard 6-cup muffin tin with butter or cooking spray.
02 - Gently separate and fluff the thawed kataifi pastry using your fingers. Drizzle with melted butter and sprinkle with granulated sugar, tossing gently until evenly coated throughout.
03 - Divide buttered kataifi into 6 equal portions. Press each portion firmly into a muffin cup, shaping into a nest with a hollow center for filling.
04 - Bake for 12 to 15 minutes until pastry is crisp and golden brown. Cool in tin for 5 minutes, then carefully remove and transfer to a wire rack to cool completely.
05 - Chop dark chocolate finely. Combine with heavy cream in a heatproof bowl set over simmering water or microwave in 30-second intervals, stirring until completely smooth and melted.
06 - Spoon approximately 1 tbsp of melted chocolate into the bottom of each cooled kataifi cup, spreading evenly. Refrigerate for 10 minutes to set completely.
07 - Process shelled pistachios in a food processor until finely ground. In a separate bowl, whip cold heavy cream to soft peaks. Fold in mascarpone, powdered sugar, ground pistachios, and rose water if using. Beat until smooth and light.
08 - Transfer pistachio cream to a piping bag fitted with a decorative tip. Pipe generous portions into each chocolate-lined kataifi cup, creating an attractive dome shape.
09 - Arrange strawberry halves on top of each filled cup. If desired, lightly brush berries with honey for an elegant shine.
10 - Sprinkle chopped pistachios over each cup. Add edible gold leaf or rose petals if desired. Serve immediately for optimal texture and temperature contrast.
