Dubai Chocolate Strawberry Cups (Print Page)

Crisp kataifi cups layered with dark chocolate, pistachio cream, and fresh strawberries for a refined indulgence.

# What You Need:

→ Kataifi Cups

01 - 5.3 oz kataifi pastry, thawed
02 - 2.1 oz unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Chocolate Layer

04 - 4.2 oz dark chocolate 70% cocoa, chopped
05 - 2 tablespoons heavy cream

→ Pistachio Cream

06 - 3.5 oz shelled unsalted pistachios
07 - 3 tablespoons powdered sugar
08 - 3.4 fl oz heavy cream, cold
09 - 3.5 oz mascarpone cheese
10 - 1 teaspoon rose water, optional

→ Strawberry Topping

11 - 12 fresh strawberries, hulled and halved
12 - 1 tablespoon honey, optional for glazing

→ Garnish

13 - 2 tablespoons chopped pistachios
14 - Edible gold leaf or rose petals, optional

# Directions:

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 kataifi mixture 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 set aside on a wire rack.
05 - Chop dark chocolate and combine with heavy cream in a heatproof bowl. Melt using a double boiler over simmering water or in 30-second microwave intervals, stirring until smooth and glossy.
06 - Spoon a layer of melted chocolate into the bottom of each cooled kataifi cup, dividing evenly. Allow chocolate to set at room temperature for 10 minutes.
07 - Finely grind pistachios in a food processor until resembling fine breadcrumbs. In a separate bowl, whip cold heavy cream to soft peaks. Fold in mascarpone, powdered sugar, ground pistachios, and rose water if using. Beat until smooth and creamy.
08 - Transfer pistachio cream to a piping bag fitted with a large star tip. Pipe generously into each chocolate-lined kataifi cup until nearly full.
09 - Arrange strawberry halves on top of each cup. Optionally brush strawberries with honey for a glazed shine.
10 - Sprinkle chopped pistachios over each cup. Add edible gold leaf or rose petals if desired. Serve immediately for optimal texture and presentation.

# Expert Advice:

01 -
  • The contrast between crispy kataifi, smooth chocolate, and creamy pistachio filling keeps every bite interesting.
  • It looks like you spent hours in the kitchen, but comes together in under an hour with mostly straightforward steps.
  • Rose water and pistachios elevate it beyond typical desserts, making it feel like a gift you're giving yourself.
02 -
  • Don't skip cooling the kataifi cups in the tin—trying to remove them while warm will crumble them into pastry shards, which taught me a lesson the first time I made them.
  • The chocolate layer is your insurance policy; it seals the pastry from moisture in the pistachio cream, which means you can assemble these an hour or two ahead if needed.
03 -
  • Buy unsalted pistachios if you can—they're less likely to make the filling taste overly salty, and you control the seasoning completely.
  • If your kataifi pastry seems too dense even after thawing, gently separate it with your fingers under warm (not hot) running water, then pat it dry and proceed—this takes just a minute and makes a noticeable difference.
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