Pistachio Raspberry Kunafa Crunch Cups

Ingredients

Kunafa crunch

• 4 oz (115 g) thawed kataifi pastry, cut into 1-inch strands
• 2 tbsp unsalted butter
• 1 tbsp granulated sugar
• ⅛ tsp fine salt

Raspberry layer

• 1½ cups (190 g) fresh or frozen raspberries
• 3 tbsp granulated sugar
• 1 tbsp fresh lemon juice

Pistachio cream

• 8 oz (225 g) mascarpone, cool but not ice-cold
• ⅓ cup (80 g) unsweetened pistachio paste, stirred smooth
• ¼ cup (30 g) powdered sugar
• ½ tsp vanilla extract
• ½ cup cold heavy cream
• 2 tbsp chopped unsalted pistachios, for the finish

Equipment

Skillet, small saucepan, mixer, six 8-fl-oz dessert glasses

Allergens: Milk, wheat, pistachios; check kataifi labels.

Step by step

1. Cook the raspberries with their 3 tbsp sugar and lemon juice in a small saucepan over medium-low heat for 8–10 minutes, stirring and crushing the berries, until thick and jam-like. Transfer to a shallow bowl and cool completely, about 30 minutes.
2. Melt the butter in a skillet over medium-low heat. Add the kataifi and cook for 8–12 minutes, turning constantly, until evenly golden and crisp. Stir in the 1 tbsp sugar and salt for the last minute. Spread on a tray and cool completely.
3. Beat the mascarpone, unsweetened pistachio paste, powdered sugar, and vanilla on low speed just until smooth. Separately whip the cold cream to soft peaks. Fold it into the pistachio mixture; chill for 15 minutes.
4. Reserve one-third of the cooled kataifi for topping. Divide the rest among six glasses. Divide half the pistachio cream over it, followed by all the cooled raspberry compote, then the remaining cream.
5. Finish each cup with its share of reserved kataifi and chopped pistachios immediately before serving. The cooked pastry should stay visibly crisp against the soft cream.

The Devotti twist: Unsweetened pistachio paste keeps the cream nut-forward while tart raspberry cuts through the richness.

Make ahead and storage

Keep cream and compote covered and refrigerated up to 2 days. Keep cooled pastry airtight at room temperature for 1 day. Assemble shortly before serving for crunch.

Image: AI-generated recipe illustration; homemade results and presentation will vary.