Dubai Chocolate Strawberry Cups (Printable Version)

Crispy kataifi nests layered with dark chocolate, pistachio cream, and fresh strawberries for a refined treat.

# What You'll 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

# Method:

01 - Preheat oven to 350°F. Grease a standard 6-cup muffin tin with butter or cooking spray.
02 - Gently separate and fluff the thawed kataifi pastry with your fingers. Toss with melted butter and granulated sugar until evenly coated throughout.
03 - Divide seasoned kataifi into 6 equal portions. Press each portion firmly into a muffin cup, shaping to form a nest with a hollow center for filling.
04 - Bake for 12 to 15 minutes until crisp and golden brown. Cool in the tin for 5 minutes, then gently remove and transfer to a wire rack to cool completely.
05 - Chop dark chocolate and combine with heavy cream in a heatproof bowl. Set over a pot of simmering water or microwave in 30-second intervals, stirring until smooth and fully melted.
06 - Spoon a layer of melted chocolate into the bottom of each cooled kataifi cup. Allow to set at room temperature or refrigerate for 5 minutes.
07 - Pulse shelled pistachios in a food processor until finely ground. In a separate bowl, whip cold heavy cream to soft peaks using an electric mixer or whisk. Fold in mascarpone, powdered sugar, ground pistachios, and rose water if using until smooth and creamy.
08 - Transfer pistachio cream to a piping bag with a large tip. Pipe generously into each chocolate-lined kataifi cup, creating a peaked dome.
09 - Arrange fresh strawberry halves on top of the pistachio cream. Optionally, brush strawberries with honey for a glossy finish.
10 - Sprinkle chopped pistachios over the strawberries. Add edible gold leaf or rose petals if desired. Serve immediately for optimal texture and temperature contrast.

# Expert Tips:

01 -
  • The textural contrast of crispy kataifi, silky pistachio cream, and fresh strawberries makes every bite feel like you're eating something from a fancy pastry shop.
  • It's one of those desserts that looks like it took hours but actually comes together in under an hour, which means you can impress people without the stress.
02 -
  • The kataifi cups are most wonderful when assembled no more than a few hours before serving—if you make them too far in advance, they'll start to soften and lose that satisfying crunch that makes them special.
  • I once forgot to chill my heavy cream before whipping it, and the pistachio cream turned grainy and separated; since then, I always pull cream straight from the fridge moments before I need it, and the difference is remarkable.
03 -
  • Toast your pistachio garnish in a dry pan for just 2 to 3 minutes if you want to deepen the flavor and add an extra layer of crunch—it's a small move that feels surprisingly luxurious.
  • If the kataifi pastry starts to dry out while you're working, cover it loosely with a damp kitchen towel; this keeps it pliable and prevents the frustration of snapping strands.
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