Dubai Chocolate Strawberry Cups (Printable Version)

Elegant cups with kataifi, dark chocolate, fresh strawberries, and creamy pistachio topping for a rich flavor experience.

# 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

# Steps to Follow:

01 - Preheat oven to 350°F. Grease a standard six-cup muffin tin with butter or cooking spray.
02 - Gently separate and fluff the kataifi pastry with your fingers. Toss with melted butter and granulated sugar until evenly coated throughout.
03 - Divide coated kataifi pastry into six equal portions. Press each portion firmly into a muffin cup, shaping into a nest formation with a hollow center.
04 - Bake for 12 to 15 minutes until crisp and golden brown. Allow to cool in the tin for 5 minutes, then gently remove and place on a wire rack.
05 - Combine chopped dark chocolate and heavy cream in a heatproof bowl. Melt over simmering water or in the microwave in 30-second intervals, stirring until smooth and glossy.
06 - Spoon a layer of melted chocolate into the bottom of each cooled kataifi cup, distributing evenly. Refrigerate for 10 minutes until set.
07 - Finely grind pistachios in a food processor until powder-fine consistency is achieved. In a separate mixing bowl, whip cold heavy cream to soft peaks using an electric mixer or whisk.
08 - Fold mascarpone cheese, powdered sugar, ground pistachios, and rose water if using into the whipped cream. Beat gently until smooth, creamy, and fully incorporated.
09 - Transfer pistachio cream to a piping bag fitted with a large tip. Pipe cream generously into each chocolate-lined kataifi cup until nearly full.
10 - Arrange strawberry halves on top of pistachio cream. Optionally brush with honey for added shine and gloss.
11 - Top each cup with chopped pistachios and edible gold leaf or rose petals if desired. Serve immediately for optimal texture and temperature contrast.

# Additional Tips::

01 -
  • The contrast between crispy pastry and creamy filling keeps you reaching for one more cup even when you're full.
  • These feel restaurant-worthy but come together in under an hour, so you'll actually make them on a regular weeknight.
  • Everyone assumes they're harder than they are, which means you get all the credit with half the stress.
02 -
  • Don't assemble more than 2 hours ahead or your kataifi will absorb moisture from the cream and lose its prized crispness—prep the cups and cream separately, then come together just before serving.
  • Rose water is intensely fragrant, so always start with half a teaspoon and taste before adding more; one bad batch taught me this lesson when I couldn't eat what I'd made.
03 -
  • Grinding your own pistachios releases their oils and creates a creamier filling than using pre-ground pistachio flour, which can taste stale if not used quickly.
  • Keep all cream components cold until the moment you whip them—warmer cream whips to stiff peaks faster but loses the silky texture that makes this filling special.
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