Dubai Chocolate Strawberry Cups (Printable Version)

Elegant cups with kataifi, dark chocolate, strawberries, and pistachio cream for a luxurious finish.

# What You Need:

→ Kataifi Cups

01 - 5.3 oz kataifi pastry, thawed
02 - 2.1 oz unsalted butter, melted
03 - 2 tbsp granulated sugar

→ Chocolate Layer

04 - 4.2 oz dark chocolate (70% cocoa), chopped
05 - 2 tbsp heavy cream

→ Pistachio Cream

06 - 3.5 oz shelled unsalted pistachios
07 - 3 tbsp powdered sugar
08 - 3.4 fl oz heavy cream, cold
09 - 3.5 oz mascarpone cheese
10 - 1 tsp rose water, optional

→ Strawberry Topping

11 - 12 fresh strawberries, hulled and halved
12 - 1 tbsp honey, optional for glazing

→ Garnish

13 - 2 tbsp chopped pistachios
14 - Edible gold leaf or rose petals, optional

# Directions:

01 - Preheat oven to 350°F. Grease a standard 6-cup muffin tin with butter or cooking spray.
02 - Gently separate and fluff the kataifi pastry. Toss with melted butter and sugar until evenly coated throughout.
03 - Divide kataifi pastry into 6 equal portions. Press each portion into a muffin cup, shaping to form a nest with a hollow center.
04 - Bake for 12 to 15 minutes or until crisp and golden brown. Allow to cool in the tin for 5 minutes, then gently remove and set aside.
05 - Melt dark chocolate with heavy cream in a heatproof bowl over simmering water or in the microwave. Stir until smooth and glossy.
06 - Spoon a layer of melted chocolate into the bottom of each kataifi cup. Allow to set at room temperature for 10 minutes.
07 - Finely grind pistachios in a food processor. In a separate bowl, whip cold heavy cream to soft peaks. Add mascarpone, powdered sugar, ground pistachios, and rose water if using. Beat until smooth and creamy.
08 - Transfer pistachio cream to a piping bag. Pipe generously into each chocolate-lined kataifi cup.
09 - Arrange strawberry halves on top of each cup. Optionally, brush lightly with honey for a glossy finish.
10 - Sprinkle chopped pistachios over each cup. Add edible gold leaf or rose petals if desired. Serve immediately for optimal texture.

# Expert Advice:

01 -
  • The textural contrast between crispy kataifi, silky pistachio cream, and fresh strawberries is genuinely addictive in a way that surprises you.
  • You can prep most of it ahead, which means less stress when guests arrive and more time to actually enjoy their company.
  • It looks like you spent hours in the kitchen, but the actual hands-on work is surprisingly manageable.
02 -
  • The kataifi must be completely cool before you fill it, or the chocolate will melt unevenly and the pastry will soften from the warmth.
  • Don't overbeat the pistachio cream once you fold in the mascarpone, or you'll end up with something grainy and separated instead of silky.
  • Assemble the final cups with strawberries no more than an hour before serving, as moisture from the berries will start to soften the pastry if left sitting too long.
03 -
  • Toast your garnish pistachios lightly in a dry skillet for a minute before chopping to deepen their flavor and add another layer of crunch that elevates the whole dessert.
  • If your kataifi starts to soften during assembly, pop the unfilled cups back into a 150°C oven for three minutes to re-crisp them before continuing.
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