Pistachio Kunafa Cups
These crispy, creamy pistachio kunafa cups are a stunning bite-sized dessert perfect for impressing guests. They're elegant, easy to love, and absolutely delicious.
Equipment
- muffin tin
- electric mixer
- piping bag
Ingredients
For the Cups
- 8 oz Shredded Kataifi Pastry (thawed)
- 1/3 cup Unsalted Butter (melted)
- 1 tbsp Granulated Sugar
For the Cream Filling
- 8 oz Cream Cheese (softened)
- 1/2 cup Powdered Sugar
- 1/2 cup Heavy Cream
- 1 tbsp Rose Water
For the Topping
- 1/2 cup Crushed Pistachios
- 2 tbsp Honey
- 1 tbsp Melted Butter
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin and set aside.
- Pull the kataifi pastry apart into loose shreds in a large bowl. Pour the melted butter over the pastry and toss with the granulated sugar until every strand is evenly coated.
- Divide the buttered pastry among the 12 muffin cups, pressing it firmly into the bottom and up the sides to form little nests. Bake for 14 to 16 minutes until deep golden and crispy. Let them cool completely in the tin.
- While the cups cool, beat the cream cheese and powdered sugar together with an electric mixer until smooth, about 2 minutes. Add the heavy cream and rose water, then beat on medium-high speed until thick and fluffy, about 2 to 3 minutes.
- Pipe or spoon the cream filling generously into each cooled kunafa cup, mounding it slightly above the rim.
- In a small bowl, toss the crushed pistachios with honey and melted butter. Spoon this pistachio topping over each filled cup, pressing it gently into the cream.
- Refrigerate the cups for at least 30 minutes before serving. Carefully remove from the muffin tin and serve chilled.
Nutrition
Serving: 1servingCalories: 261kcalCarbohydrates: 22gProtein: 4gFat: 17g