Dubai Chocolate Strawberry Cups (Printer-Friendly)

Elegant dessert cups layered with kataifi, dark chocolate, pistachio cream, and fresh strawberries for a refined treat.

# 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

# How to Cook:

01 - Preheat oven to 350°F. Grease a standard 6-cup muffin tin. Gently separate and fluff the kataifi pastry strands. Toss with melted butter and sugar until evenly coated.
02 - Divide kataifi pastry into 6 equal portions. Press each portion into a muffin cup, shaping carefully to form a nest with a hollow center for filling.
03 - Bake for 12 to 15 minutes until crisp and golden brown. Allow to cool in the muffin tin for 5 minutes, then gently remove and cool completely on a wire rack.
04 - Chop dark chocolate into small pieces. Melt chocolate with heavy cream using a double boiler method 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 for 10 minutes at room temperature.
05 - Finely grind shelled pistachios in a food processor until powder consistency. In a separate bowl, whip cold heavy cream to soft peaks using an electric mixer. Fold in mascarpone, powdered sugar, ground pistachios, and rose water if using. Beat until smooth and creamy consistency is achieved.
06 - Transfer pistachio cream to a piping bag. Pipe generously into each chocolate-lined kataifi cup, filling to about three-quarters full.
07 - Arrange strawberry halves on top of pistachio cream in each cup. Optionally, brush lightly with honey for a glossy finish.
08 - Garnish each cup with chopped pistachios and edible gold leaf or rose petals if desired. Serve immediately to maintain optimal texture and temperature contrast.

# Expert Advice:

01 -
  • The kataifi cups stay crispy even after a few hours, so you can assemble them without last-minute panic.
  • Pistachio cream tastes like luxury but comes together faster than you'd expect, no special equipment required.
  • They look showstopping enough to serve at a dinner party but taste homemade in the best way possible.
02 -
  • Don't thaw kataifi at room temperature or it becomes a sticky mess; use the fridge and give it time.
  • The chocolate layer needs to set before you add the pistachio cream, or they'll merge together and lose their distinct flavors.
  • Assemble the cups just before serving, but you can bake the shells and make both creams hours ahead without any loss of quality.
03 -
  • If your strawberries are particularly juicy, pat them dry with paper towels before arranging them, or they'll weep liquid into the pistachio cream and soften everything.
  • A pinch of cardamom stirred into the pistachio cream adds a subtle warmth that makes people ask what that mysterious spice is.
  • Make extra pistachio cream and serve it on the side; people will eat it with spoons straight from the bowl, trust me.
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