Ingredients
Scale
- 2 tablespoons unsalted butter
- 4 ounces dry kataifi pastry, chopped
- 1 cup pistachio spread or pistachio butter
- 2 tablespoons tahini paste
- 1 cup chopped quality dark chocolate
- ¼ cup heavy cream
- 1½ pounds strawberries, sliced, halved, or quartered
- chopped pistachios, for garnish
Instructions
- Melt the butter in a large skillet over medium-high heat and add the kataifi pastry. Cook while stirring for about 10 minutes, until browned. Remove from the heat and allow to cool for 5 minutes.
- Stir in the pistachio spread and tahini paste into the cooked kataifi until well combined. Set aside.
- In a saucepan over medium heat, warm the heavy cream without bringing it to a boil. Place the chopped chocolate in a bowl and pour the warmed cream over it. Let it sit for 1 minute, then stir until smooth. If necessary, microwave for an additional 30 seconds and stir again until fully melted.
- Layer half of the strawberries into dessert glasses, drizzle with chocolate, and top with half of the kataifi. Repeat the layers with the remaining strawberries, chocolate, and kataifi.
- Chill the assembled dessert for 10 to 15 minutes before serving.
Notes
Ensure the pistachio spread contains a minimum of 30% pistachios for the best flavor.
Fresh strawberries can be replaced with frozen strawberries, but ensure they are thawed and drained well before use.
For a fancier presentation, use a piping bag to drizzle the chocolate.
Nutrition
- Serving Size: 1 dessert
- Calories: 345
- Sugar: 19g
- Sodium: 70mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.