Step 1: Prepare the Kataifi
Thaw the kataifi pastry fully and chop it into small, manageable pieces using sharp scissors or a knife. In a skillet over medium-low heat, melt butter. Add kataifi in batches and toast for 15–20 minutes per batch, stirring regularly until golden brown. Avoid burning. Once toasted, place it on a paper towel-lined plate and sprinkle lightly with salt.

Step 2: Combine with Pistachio Cream
Once the toasted kataifi has cooled, transfer it to a large bowl. Add the pistachio cream—start with one jar and adjust based on desired richness. Mix until the dough is evenly coated and sticky.

Step 3: Melt the Chocolate
Using a double boiler or a heatproof bowl over a pot of simmering water, gently melt your chocolate until smooth. Stir constantly to avoid burning.

Step 4: Assemble the Cups
In clear dessert cups or glasses:

• Add a base layer of sliced strawberries

• Spoon in the kataifi-pistachio mix

• Drizzle with melted chocolate

• Repeat layering once or twice

• Top with extra strawberries, chopped pistachios, and a final chocolate drizzle

Step 5: Serve and Enjoy
Serve immediately for a warm, melty texture or chill for 10–15 minutes if you prefer a firmer cup.