Dubai Chocolate Strawberry Cups (Print)

Elegant cups featuring kataifi pastry, dark chocolate, fresh strawberries, and pistachio cream.

# Ingredients:

→ 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 sugar until evenly coated throughout.
03 - Divide seasoned kataifi into 6 equal portions. Press each portion into a muffin cup, creating a nest shape 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 carefully remove each nest and place on a wire rack.
05 - Chop dark chocolate and combine with heavy cream in a heatproof bowl. Melt using a double boiler method or microwave in 30-second intervals, stirring until smooth and glossy.
06 - Spoon melted chocolate into the bottom of each cooled kataifi cup, distributing evenly. Allow to set at room temperature for 15 minutes.
07 - Finely grind pistachios in a food processor until texture resembles fine meal. 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 your preferred tip. Pipe generously into each chocolate-lined cup, creating decorative swirls.
09 - Arrange strawberry halves artfully on top of pistachio cream. Optionally brush with honey for a glossy finish and enhanced sweetness.
10 - Sprinkle chopped pistachios over each cup. Add edible gold leaf or rose petals if desired. Serve immediately for optimal texture and flavor.

# Expert Tips:

01 -
  • You get that feeling of serving something restaurant-worthy without the restaurant price tag or stress.
  • The textural contrast—crispy, creamy, silky, fresh—keeps every bite interesting and never boring.
  • They look like you spent way more time than the 45 minutes it actually takes.
02 -
  • Assemble these as close to serving as possible—the moment kataifi meets cream, the countdown to softness begins, and you want that crunch intact.
  • Rose water can easily turn soapy if you overdo it; start with a quarter teaspoon and taste before adding the full amount.
  • Don't thaw kataifi until you're ready to use it, and work with it quickly so it stays light and doesn't clump.
03 -
  • If your chocolate seems too thick after setting, a quick 20-second microwave zap makes it pliable enough to spread again.
  • Cold heavy cream whips faster and to better peaks—take it straight from the fridge and work quickly.
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