Dubai Chocolate Strawberry Cups (Print Version)

Elegant cups combining kataifi pastry, rich chocolate, fresh strawberries, and smooth pistachio cream.

# 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)

# How to Make It:

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 using your fingertips to avoid clumping. Toss evenly with melted butter and granulated sugar until all strands are coated.
03 - Divide buttered kataifi into 6 equal portions. Press each portion firmly into a muffin cup, shaping to create a nest form 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 gently simmering water or heat in the microwave in 30-second intervals, stirring until smooth and completely melted.
06 - Spoon a layer of melted chocolate into the bottom of each cooled kataifi cup, distributing evenly. Allow chocolate to set at room temperature for 10 minutes.
07 - Pulse unsalted 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 fitted with a large tip. Pipe generously into each chocolate-lined kataifi cup, creating an attractive dome shape.
09 - Arrange strawberry halves on top of pistachio cream in an appealing pattern. Optionally, brush lightly with honey for a glossy finish.
10 - Sprinkle with chopped pistachios and edible gold leaf or rose petals if desired. Serve immediately for optimal texture and flavor contrast.

# Additional Tips::

01 -
  • The contrast of textures hits different: crackling pastry gives way to velvety chocolate and cream that feel like pure luxury.
  • You can prep the cups hours ahead, which means less stress when guests arrive and more time to enjoy their company.
02 -
  • Timing is everything with these cups—assemble them no more than an hour before serving or the kataifi will absorb moisture and lose its crackling character.
  • If your pistachio cream seems grainy, you've ground the nuts too long and they've released their oils; start with fewer pistachios next time and process for only 15–20 seconds.
03 -
  • If you can't find kataifi, crispy phyllo nest cups work beautifully, though they'll have a more delicate, shattered texture rather than that wonderful shredded crackle.
  • Brush the baked kataifi cups with melted white chocolate instead of dark chocolate for a different flavor profile that's slightly sweeter and gorgeously elegant.
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