Dubai Chocolate Strawberry Cups (Print Version)

Elegant kataifi cups layered with dark chocolate, pistachio cream, and fresh strawberries, perfect for refined gatherings.

# 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 thoroughly with butter or cooking spray.
02 - Gently separate and fluff the thawed kataifi pastry using your fingers. Drizzle with melted butter and sprinkle granulated sugar over the pastry. Toss gently until evenly coated throughout.
03 - Divide the prepared kataifi pastry into 6 equal portions. Press each portion into a muffin cup, shaping with your fingers to form a nest with a hollow center for filling.
04 - Bake for 12 to 15 minutes until the pastry is crisp and golden brown. Allow cups to cool in the tin for 2 minutes, then gently remove and place on a wire rack to cool completely.
05 - Chop dark chocolate into small pieces. Heat heavy cream until steaming. Pour cream over chocolate and let sit for 1 minute. Stir until smooth and fully melted. Spoon approximately 1 tablespoon of chocolate mixture into the bottom of each cooled kataifi cup. Refrigerate for 5 minutes until set.
06 - 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. Add mascarpone cheese, powdered sugar, ground pistachios, and rose water if using. Beat until smooth and creamy, approximately 2 minutes.
07 - Transfer pistachio cream to a piping bag with a medium tip. Pipe generously into each chocolate-lined kataifi cup, creating a slight dome on top.
08 - Arrange 2 strawberry halves on the pistachio cream in each cup. If using honey for glazing, brush lightly over the strawberry halves with a small pastry brush.
09 - Sprinkle chopped pistachios over each cup. Add edible gold leaf or rose petals if desired for an elegant presentation.
10 - Present cups right before serving to maintain optimal texture contrast between crisp pastry, smooth cream, and fresh fruit.

# Additional Tips::

01 -
  • The kataifi cups stay crisp for hours, which means you can prep ahead and assemble just before guests arrive—a real lifesaver for entertaining.
  • Middle Eastern flavors feel exotic and restaurant-worthy, but the technique is surprisingly forgiving and hard to mess up badly.
02 -
  • Don't skip the cooling step for the kataifi cups—they sound soft when warm but will crisp dramatically as they cool, so patience here prevents soggy bottoms later.
  • Keep your pistachio cream cold and work quickly when assembling; warm cream will soften the chocolate layer and cause the cups to lean or collapse.
03 -
  • If your kataifi cups crack when you try to remove them, they're not fully cooled or you pressed them too tightly—let them sit five minutes longer and try wiggling gently rather than lifting straight up.
  • Grind your pistachios just before you whip the cream so they don't have time to oxidize and turn dark; fresh ground stays that beautiful bright green color.
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