# What You 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
# Directions:
01 - Preheat oven to 350°F and grease a standard 6-cup muffin tin. Gently separate and fluff the kataifi pastry. Toss with melted butter and granulated sugar until evenly coated.
02 - Divide kataifi pastry into 6 equal portions. Press each portion into a muffin cup, shaping to form a nest with a hollow center for filling.
03 - Bake for 12 to 15 minutes until crisp and golden brown. Allow to cool in the tin, then gently remove each cup.
04 - Melt chopped dark chocolate with heavy cream in a heatproof bowl over simmering water or in the microwave. Stir until smooth and glossy. Spoon a layer of chocolate into the bottom of each cooled kataifi cup. Allow to set completely.
05 - Finely grind pistachios in a food processor. In a separate bowl, whip cold heavy cream to soft peaks. Add mascarpone, powdered sugar, ground pistachios, and rose water if desired. Beat until smooth and creamy.
06 - Transfer pistachio cream to a piping bag. Pipe generously into each chocolate-lined kataifi cup.
07 - Arrange strawberry halves on top of the pistachio cream. Optionally, brush lightly with honey for a glossy appearance.
08 - Sprinkle chopped pistachios over each cup and add edible gold leaf or rose petals if desired. Serve immediately for optimal texture and flavor.
