Instructions

• Prepare the strawberries: if not already done, remove stems and slice to yield 2 cups; place in a bowl and set aside.
• Confirm the 2 cups shredded phyllo dough (or kataifi) is thawed and ready.
• Heat a large dry skillet over medium heat. Add 2 tablespoons butter and let it melt.
• Add the shredded phyllo (or kataifi) to the skillet. Using tongs or a heatproof spatula, continuously flip and stir the strands so they heat evenly and do not clump.
• Continue cooking and stirring until the phyllo turns evenly golden brown and crisp, taking care not to burn it (about 4–8 minutes depending on your pan and heat).
• Remove the pan from the heat. Immediately add ½ cup pistachio cream to the warm phyllo and stir until the cream melts/warms and coats the strands evenly.
• Divide the pistachio-coated phyllo mixture evenly among your serving cups.
• Top each cup with the 2 cups sliced strawberries.
• Melt 1 cup chocolate (microwave in short bursts stirring between, or use a double boiler) and drizzle the melted chocolate over the strawberries.
• Serve immediately so the phyllo remains crispy.