Dubai Chocolate Strawberry Cups (Print Version)

Elegant cups combining kataifi, chocolate, strawberries, and pistachio cream for a delightful 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 pistachios, unsalted
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 Steps:

01 - Preheat oven to 350°F. Lightly 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 pastry into 6 equal portions. Press each portion firmly into a muffin cup, shaping to form a nest structure with a hollow center for filling.
04 - Bake for 12 to 15 minutes until crisp and golden brown. Allow to cool completely in the tin, then gently remove each cup by loosening edges with a small knife.
05 - Chop dark chocolate and combine with heavy cream in a heatproof bowl. Melt using a double boiler method over simmering water or in microwave in 30-second intervals, stirring until completely smooth.
06 - Spoon melted chocolate evenly into the bottom of each cooled kataifi cup. Allow chocolate to set at room temperature for 10 to 15 minutes.
07 - Finely grind unsalted pistachios in a food processor until reaching a smooth paste consistency. In a separate bowl, whip cold heavy cream to soft peaks using an electric mixer or whisk. Fold in mascarpone cheese, powdered sugar, ground pistachios, and rose water if desired, beating until smooth and fluffy.
08 - Transfer pistachio cream to a piping bag fitted with a medium tip. Pipe generously into each chocolate-lined kataifi cup, creating an attractive dome or swirl pattern.
09 - Position strawberry halves artfully on top of pistachio cream. Optionally, brush strawberries with honey using a pastry brush for an elegant glazed appearance.
10 - Top each cup with chopped pistachios and, if desired, edible gold leaf or rose petals for elegant presentation. Serve immediately for optimal texture contrast between crispy pastry and creamy filling.

# Expert Advice:

01 -
  • The contrast between crispy kataifi, silky chocolate, and cool pistachio cream hits every texture your mouth could want in one elegant bite.
  • It looks like you spent hours in a pastry kitchen, but comes together in less time than you'd think.
  • Strawberries and pistachios feel like a conversation between spring and Middle Eastern spice markets, and somehow it just works.
02 -
  • Kataifi pastry will shatter if you try to unmold it while it's still warm; patience for those few minutes of cooling is the difference between elegant cups and crumbled disaster.
  • Don't skip grinding your own pistachios—pre-ground ones taste stale and flat compared to the bright, almost creamy flavor you get fresh from the processor.
03 -
  • Make the kataifi cups and chocolate layers several hours ahead, then assemble the pistachio cream and strawberries just before serving for maximum freshness and textural contrast.
  • If your pistachio cream is too thick, whisk in a tablespoon of heavy cream at a time until it reaches the right consistency for piping.
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