Dubai Chocolate Strawberry Cups (Printable Version)

Elegant cups with crisp kataifi, dark chocolate, fresh strawberries, and creamy pistachio topping.

# List of Ingredients:

→ Kataifi Cups

01 - 5.3 oz kataifi pastry, thawed
02 - 2.1 oz unsalted butter, melted
03 - 2 tablespoons 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 sugar until evenly coated throughout.
03 - Divide coated kataifi pastry into 6 equal portions. Press each portion 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 tin for 5 minutes, then gently remove and place on a wire rack to cool completely.
05 - Melt dark chocolate with heavy cream using a double boiler or microwave in 30-second intervals, stirring until smooth. Spoon a layer of chocolate into the bottom of each cooled kataifi cup. Allow to set at room temperature for 10 minutes.
06 - Finely grind pistachios in a food processor until resembling powder. 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.
07 - Transfer pistachio cream to a piping bag fitted with a large round tip. Pipe generous portions into each chocolate-lined kataifi cup, creating a peaked dome.
08 - Arrange strawberry halves on top of pistachio cream in a circular pattern. Optionally, brush lightly with honey for shine and gloss.
09 - Sprinkle chopped pistachios over each cup. Add edible gold leaf or rose petals if desired for elegant presentation.
10 - Serve immediately for optimal texture and temperature contrast between crispy kataifi, creamy filling, and fresh strawberries.

# Expert Advice:

01 -
  • These look like they belong in a five-star dessert menu, but you'll have them ready in under an hour.
  • The combination of nutty pistachio, glossy dark chocolate, and fresh strawberries hits every flavor note without feeling heavy.
  • Once you master the kataifi cup base, you can fill it with whatever seasonal fruit or cream variation suits your mood.
02 -
  • Kataifi pastry becomes chewy if it absorbs moisture, so store cups uncovered until the moment you fill them, and assemble these no more than an hour before serving.
  • Rose water is potent and varies by brand, so start with half a teaspoon and taste before adding the full amount, because you can always add more but you can't take it out.
  • The chocolate layer must be fully set before you pipe the pistachio cream on top, or everything slides and mixes together into a muddy mess.
03 -
  • Make your kataifi cups and chocolate layers up to eight hours in advance, then assemble with the pistachio cream and strawberries just before serving to preserve every bit of that crucial crispiness.
  • Use a microplane to grate fresh rose water zest into the pistachio cream instead of using the liquid form, which gives you better control over the intensity and adds subtle aromatic notes.
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