Mini Kataifi Cups with Lemon Cream

Kataifi pastry is known for its delicate, golden strands that bake into crispy perfection. When shaped into mini cups and paired with a tangy lemon cream filling, this pastry becomes a refreshing, bite-sized dessert. Perfect for spring and summer gatherings, these mini kataifi cups are elegant, easy to serve, and bursting with flavor.

Why Lemon Cream Works with Kataifi

The light crunch of kataifi pairs beautifully with the zesty freshness of lemon cream. The contrast between crispy pastry and smooth, citrus-infused filling creates a balanced dessert that feels indulgent yet refreshing.

Ingredients You’ll Need

For the Kataifi Cups:

• 1 package kataifi pastry (shredded phyllo)
• 3/4 cup unsalted butter, melted
• 2 tablespoons sugar

For the Lemon Cream Filling:

• 1 cup heavy cream
• 1/2 cup sugar
• 2 egg yolks
• 2 tablespoons cornstarch
• 1/2 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract

Optional Toppings:

• Fresh berries
• Lemon zest curls
• Mint leaves

Step-by-Step Instructions

1. Shape the Kataifi Cups

Preheat oven to 350°F (175°C). Loosen the kataifi strands gently and cut into smaller portions. Press them into greased muffin tins to form small cup shapes. Brush with melted butter and sprinkle with sugar.

2. Bake Until Crisp

Bake for 20–25 minutes until the kataifi cups are golden and crunchy. Allow to cool completely before adding filling.

3. Prepare the Lemon Cream

In a saucepan, whisk together sugar, cornstarch, and egg yolks. Gradually add lemon juice while whisking. Cook over medium heat until thickened. Remove from heat, stir in lemon zest, vanilla, and butter. Chill until ready to use.

4. Assemble the Cups

Spoon the chilled lemon cream into the kataifi cups. Garnish with fresh berries, mint, or a sprinkle of zest for a vibrant finish.

Serving Suggestions

• Serve as bite-sized desserts at cocktail parties.
• Arrange on a platter for afternoon tea gatherings.
• Offer as a light summer dessert after grilled meals.

Tips for Success

• Keep kataifi pastry covered with a damp towel to prevent drying.
• Bake the cups fully before adding cream to maintain crunch.
• Chill the lemon cream thoroughly for the best texture.

A Refreshing Twist on Tradition

Mini kataifi cups with lemon cream are a modern interpretation of this beloved pastry. The combination of crispy kataifi and tangy filling delivers a dessert that is elegant yet approachable, making it ideal for any occasion.

Explore More Kataifi Recipes

Looking for more creative uses of kataifi? Explore our kataifi recipes collection. You’ll also enjoy kataifi with almonds and orange blossom and kataifi tartlets with chocolate ganache for more unique flavor pairings.