Dubai Chocolate Strawberry Cups (Printable)

Crisp kataifi cups layered with dark chocolate, topped with pistachio cream and sweet strawberries for a refined dessert experience.

# What You Need:

→ Kataifi Cups

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

→ Chocolate Layer

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

→ Pistachio Cream

06 - 3.5 oz shelled unsalted pistachios
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

# 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 fingers. Toss with melted butter and granulated sugar until evenly coated throughout.
03 - Divide seasoned kataifi pastry 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 crisp and golden brown. Cool in the tin for 5 minutes, then gently remove and set aside on a wire rack.
05 - Melt chopped dark chocolate with heavy cream in a heatproof bowl over simmering water or using microwave in 30-second intervals. Stir until completely smooth and glossy. Spoon chocolate layer into bottom of each cooled kataifi cup and allow to set at room temperature.
06 - Finely grind pistachios in a food processor until nearly smooth. 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 until mixture is smooth and creamy.
07 - Transfer pistachio cream to a piping bag fitted with a star tip. Pipe generously into each chocolate-lined kataifi cup, creating decorative peaks.
08 - Arrange strawberry halves on top of pistachio cream. Optionally, brush strawberries lightly with honey for additional shine and sweetness.
09 - Sprinkle chopped pistachios over each cup. Add edible gold leaf or rose petals if desired for elegant presentation. Serve immediately for optimal texture and temperature contrast.

# Expert Tips:

01 -
  • They look impossibly fancy but come together faster than you'd think, making you feel like a pastry chef without the stress.
  • The contrast of textures—crispy kataifi shells, silky pistachio cream, fresh strawberries, and melted chocolate—keeps every bite interesting.
  • You can prep the cups ahead and assemble just before serving, so entertaining becomes less about last-minute panic and more about actually enjoying your guests.
02 -
  • Don't assemble these more than 2–3 hours ahead; the strawberries will weep and soften the crispy shells, and honestly, the magic is in that contrast of textures.
  • If your pistachio cream looks too thick, whip it a bit more to incorporate air; if it's too loose, it won't hold its shape when piped, so taste as you go.
03 -
  • Buy the best dark chocolate you can find—it's only 120 grams of your total ingredients, and quality makes a noticeable difference in how smooth and satisfying that layer tastes.
  • If you don't have a piping bag, a small spoon works perfectly fine for filling; rustic can be just as elegant as perfectly piped.
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