Dubai Chocolate Strawberry Cups (Printable)

Elegant cups combining kataifi, dark chocolate, pistachio cream, and fresh strawberries for a rich dessert.

# 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

# Steps:

01 - Preheat oven to 350°F. Grease a standard 6-cup muffin tin with butter or cooking spray.
02 - Gently separate and fluff the thawed kataifi pastry using your fingertips. Toss with melted butter and granulated sugar until evenly coated throughout.
03 - Divide 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 or until crisp and golden brown. Allow to cool in the tin for 5 minutes, then gently remove and transfer to a cooling rack.
05 - Melt dark chocolate with heavy cream in a heatproof bowl over simmering water or in the microwave in 30-second intervals. Stir until smooth and glossy. 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 reaching a paste consistency. In a separate bowl, whip cold heavy cream to soft peaks using an electric mixer. Add mascarpone, 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. Pipe generously into each chocolate-lined kataifi cup, filling to the rim.
08 - Arrange strawberry halves on top of the pistachio cream, positioning them decoratively. Optionally brush with honey for added 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 while the kataifi remains crisp and textures are at their optimal state.

# Expert Advice:

01 -
  • The contrast between crispy kataifi and creamy pistachio filling is addictive—it's the kind of textural contrast that makes people ask for the recipe immediately.
  • It looks far more complicated than it actually is, so you get to feel like a pastry chef without spending hours in the kitchen.
  • Every component can be prepped ahead, which means you're actually relaxed when guests arrive instead of frantically whipping cream.
02 -
  • Thaw your kataifi completely but don't let it sit exposed to air for more than a few minutes, or it dries out and becomes impossible to work with—keep it under a damp towel while you work.
  • The chocolate layer is not decorative; it's the waterproofing that keeps your pastry from becoming a soggy mess, so don't skip it or use too little.
  • These cups taste best served within 30 minutes of assembly, as the pastry gradually softens over time—but the components keep for hours, so assemble only when you're ready to serve.
03 -
  • If your mascarpone is very cold straight from the refrigerator, let it sit at room temperature for 10 minutes before folding it into the whipped cream—this prevents streaking and ensures a smooth, uniform texture.
  • The kataifi cups are the most time-sensitive component; if you're nervous about the timing, bake them a few hours ahead and store them in an airtight container where they'll stay crispy, then assemble everything else just before guests arrive.
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