Dubai Chocolate Strawberry Cups
Ingredients
- 2 cups kataifi pastry shredded phyllo, cut into 1-inch pieces
- 3 tablespoons unsalted butter
- 1 pinch salt
- 1 cup pistachio cream
- 12 ounces milk chocolate chopped
- 1 teaspoon coconut oil
- 1 pound fresh strawberries hulled and sliced
- 1/4 cup chopped pistachios
Instructions
- Melt butter in a medium skillet over medium heat.
- Add the kataifi and toast, stirring constantly, 5 to 7 minutes, until deep golden and crisp (pieces should snap rather than bend when cooled slightly).
- Remove from heat, stir in the pinch of salt, and let cool 5 minutes.
- Fold the pistachio cream into the cooled kataifi until evenly coated.
- Melt the chocolate with the coconut oil in 30-second microwave bursts, stirring between each, until glossy and smooth, about 90 seconds total.
- Place a layer of sliced strawberries in the bottom of six 8-ounce clear cups.
- Spoon 2 tablespoons of melted chocolate over the strawberries in each cup.
- Add a layer of the pistachio kataifi mixture, about 3 tablespoons, on top.
- Repeat the strawberry, chocolate and kataifi layers once more in each cup, finishing with a chocolate drizzle.
- Top with chopped pistachios and a strawberry half.
- Serve immediately, or chill 10 minutes if you want the chocolate fully set before guests arrive.
Good to Know
Toast the kataifi and melt the chocolate up to a day ahead, store them separately at room temperature, then layer the cups the morning of the party so the crunch stays crisp.