Ingredients
Scale
- 1 cup kataifi pastry (thawed if frozen)
- 2 tablespoons melted butter (or neutral oil)
- 12 large fresh strawberries, washed and dried
- 1/2 cup high-quality dark or milk chocolate (halal-certified)
- 1/2 cup pistachio cream (store-bought or homemade)
- 1 tablespoon tahini (optional, for drizzling)
- Crushed pistachios for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Lightly butter a muffin tin. Shape kataifi pastry into small nests and bake for 10–12 minutes or until golden brown. Let cool.
- Melt chocolate gently over a double boiler or in 20-second bursts in the microwave, stirring in between.
- Dip each dry strawberry halfway into the melted chocolate. Set aside to allow the chocolate to set.
- Fill each kataifi nest with a spoonful of pistachio cream.
- Place a chocolate-dipped strawberry on top.
- Drizzle with tahini and sprinkle crushed pistachios, if desired.
- Best enjoyed fresh. If needed, refrigerate for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Dessert, Snack
- Method: Baking (for kataifi nests) and Assembly
- Cuisine: Middle Eastern-Inspired, Contemporary Fusion
Keywords: Dubai chocolate strawberry cups, chocolate strawberry dessert, kataifi strawberry cups, Middle Eastern desserts, pistachio cream cups, elegant party desserts