Dubai Chocolate Strawberry Cups (Printable)

Elegant cups combining kataifi, dark chocolate, pistachio cream, and fresh strawberries for a refined taste experience.

# 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

# How To Make:

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 strands. 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.
05 - Melt dark chocolate with heavy cream using a double boiler or microwave in 30-second intervals. Stir until smooth and fully combined. Spoon a thin layer of chocolate into the bottom of each cooled kataifi cup and allow to set at room temperature for 10 minutes.
06 - Finely grind pistachios in a food processor until paste-like. 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.
07 - Transfer pistachio cream to a piping bag fitted with a star tip. Pipe generously into each chocolate-lined kataifi cup, creating decorative peaks.
08 - Arrange strawberry halves on top of the pistachio cream in an attractive pattern. Optionally brush with honey for a glossy finish.
09 - Top each cup with chopped pistachios and, if desired, edible gold leaf or rose petals for an elegant presentation.
10 - Serve immediately for optimal texture contrast between crisp pastry and creamy filling.

# Expert Tips:

01 -
  • The kataifi gets impossibly crispy and shatters in your mouth like the most delicate pastry you've ever made.
  • Everyone thinks you spent hours in the kitchen when really it's just 45 minutes of pure, showstopping magic.
  • It's vegetarian, elegant enough for dinner parties, and honestly feels like you're serving edible art.
02 -
  • Don't assemble these more than an hour ahead or the pastry will absorb moisture and lose that critical crispness that makes them special.
  • Rose water is polarizing—start with half a teaspoon and taste before adding more, because it can tip from elegant to perfume-y in a heartbeat.
03 -
  • When you grind your own pistachios, pulse them in short bursts rather than continuous grinding—you want texture, not pistachio butter.
  • Cold cream whips faster and holds peaks better, so chill your bowl and beaters for 10 minutes before you start whipping.
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