Description
A luxurious Middle Eastern-inspired dessert featuring crispy kataifi pastry cups filled with rich pistachio cream and topped with melted dark chocolate, perfect for a special occasion.
Ingredients
Scale
For the Crust:
- 1 package kataifi pastry (shredded phyllo dough), thawed
- 1/2 cup unsalted butter, melted
- 1 cup shelled pistachios, finely ground
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon rose water
- 200g dark chocolate (70% cocoa), chopped
- 1 tablespoon coconut oil
- Crushed pistachios and edible rose petals for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Gently separate kataifi strands and mix with melted butter. Press into muffin tin cups to form nests, shaping into cups. Bake for 15-20 minutes until golden and crispy. Let cool.
- In a bowl, combine ground pistachios, heavy cream, powdered sugar, and rose water. Whip until smooth and creamy to make pistachio cream. Chill for 10 minutes.
- Melt dark chocolate with coconut oil in a double boiler or microwave, stirring until smooth. Fill each kataifi cup with pistachio cream, drizzle with melted chocolate, and garnish with crushed pistachios and rose petals. Serve immediately.
Notes
You can customize the seasonings to taste.