Dubai Chocolate Strawberry Cups (Printable View)

Luxurious chocolate and strawberry cups layered with crisp kataifi and creamy pistachio topping.

# What You’ll Need:

→ Kataifi Cups

01 - 5.3 oz kataifi pastry, thawed
02 - 2.1 oz unsalted butter, melted
03 - 2 tbsp sugar

→ Chocolate Layer

04 - 4.2 oz dark chocolate (70% cocoa), chopped
05 - 2 tbsp heavy cream

→ Pistachio Cream

06 - 3.5 oz shelled pistachios, unsalted
07 - 3 tbsp powdered sugar
08 - 3.4 fl oz heavy cream, cold
09 - 3.5 oz mascarpone cheese
10 - 1 tsp rose water, optional

→ Strawberry Topping

11 - 12 fresh strawberries, hulled and halved
12 - 1 tbsp honey, optional for glazing

→ Garnish

13 - 2 tbsp chopped pistachios
14 - Edible gold leaf or rose petals, optional

# How To Make It:

01 - Preheat the oven to 350°F. Grease a standard 6-cup muffin tin with butter or cooking spray.
02 - Gently separate and fluff the kataifi pastry using your fingers. Toss with melted butter and sugar until evenly coated throughout.
03 - 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.
04 - Bake for 12 to 15 minutes until crisp and golden brown. Cool in the tin for 5 minutes, then gently remove and place on a wire rack to cool completely.
05 - Melt dark chocolate with heavy cream in a heatproof bowl over simmering water or in the microwave in 30-second intervals. Stir until completely smooth and glossy.
06 - Spoon a layer of melted chocolate into the bottom of each cooled kataifi cup. Allow chocolate to set at room temperature or refrigerate for 10 minutes.
07 - Finely grind pistachios in a food processor until powder forms. 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. Pipe generously into each chocolate-lined kataifi cup until nearly full.
09 - Arrange strawberry halves on top of each pistachio cream filling. Optionally, brush lightly with honey for a glossy shine.
10 - Top each cup with chopped pistachios and, if desired, edible gold leaf or rose petals. Serve immediately for optimal texture and presentation.

# Best Practices:

01 -
  • Combines rich Middle Eastern flavors in a visually stunning presentation.
  • Kataifi pastry offers a unique, crisp texture that contrasts beautifully with creamy fillings.
  • Perfect for entertaining, delivering a gourmet experience with manageable effort.
  • Vegetarian-friendly and customizable for seasonal fruits.
02 -
  • Use good quality dark chocolate with at least 70% cocoa for a rich and balanced flavor.
  • Chill the pistachio cream before piping to give it the perfect consistency.
  • Handle the kataifi pastry gently to avoid breaking the delicate strands.
  • Pre-bake the kataifi cups until just golden for the ideal crispness without burning.
  • Use a piping bag for neat and generous filling of the cups.
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