Dubai Chocolate Strawberry Cups (Printable)

A luxurious Middle Eastern-inspired dessert with kataifi, dark chocolate, strawberries, and pistachio cream.

# What you'll 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 pistachios, unsalted
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

# How to make it:

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 with your fingertips. Toss evenly with melted butter and granulated sugar until all strands are well coated.
03 - Divide the seasoned kataifi 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 pastry is crisp and golden brown. Cool in the tin for 5 minutes, then gently remove each cup and place on a wire rack.
05 - Chop dark chocolate finely. Combine with heavy cream in a heatproof bowl. Set over simmering water (double boiler method) or microwave in 20-second intervals, stirring between each, until completely melted and smooth.
06 - Spoon a generous layer of melted chocolate into the bottom of each cooled kataifi cup, covering the interior base evenly. Allow chocolate to set at room temperature for 10 minutes.
07 - Pulse pistachios in a food processor until finely ground with a slight texture. 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 desired. Beat until smooth and light.
08 - Transfer pistachio cream to a piping bag fitted with a large tip. Pipe generously into each chocolate-lined cup, creating an attractive dome shape.
09 - Arrange strawberry halves on top of each pistachio cream filling in an attractive pattern. Optionally brush strawberries lightly with honey for a glossy finish.
10 - Sprinkle chopped pistachios over each cup. Add edible gold leaf or rose petals if desired. Serve immediately for optimal contrast between crisp pastry, creamy filling, and fresh fruit.

# Expert suggestions:

01 -
  • The contrast between the shatteringly crisp kataifi shell and the silky pistachio cream is genuinely addictive, and people always ask for the recipe.
  • You can prep the cups and chocolate layer hours ahead, so the actual assembly is just a few minutes of piping and arranging.
  • It tastes restaurant-quality but doesn't require any special pastry skills or fancy equipment.
02 -
  • Don't assemble these more than 30 minutes before serving or the kataifi will absorb moisture from the pistachio cream and lose its precious crispness—the magic lives in that textural contrast.
  • When whipping the pistachio cream, stop as soon as it comes together smoothly; overbeating will break down the mascarpone and make it grainy instead of silky.
03 -
  • Make the kataifi cups and chocolate layer the morning of your dinner party, then refrigerate them separately in an airtight container—the assembly happens just before serving.
  • If your kataifi pastry tears while you're shaping it, don't stress; simply patch it with another small piece and the butter will hold it together perfectly.
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