Dubai Chocolate Strawberry Cups (Printable Version)

Luxurious cups with kataifi, dark chocolate, strawberries, and rich pistachio cream for elegant occasions.

# 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 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 strands. Toss with melted butter and sugar until evenly coated throughout.
03 - Divide 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. Allow to cool completely in the tin, then gently remove and set aside on a cooling rack.
05 - Chop dark chocolate and combine with heavy cream in a heatproof bowl. Melt using a double boiler method over simmering water or microwave in 30-second intervals, stirring until smooth and glossy.
06 - Spoon a layer of melted chocolate into the bottom of each cooled kataifi cup, dividing evenly. Allow chocolate to set at room temperature for 10 to 15 minutes.
07 - Finely grind pistachios in a food processor until smooth. In a separate bowl, whip cold heavy cream to soft peaks. Add mascarpone, powdered sugar, ground pistachios, and rose water if using. Beat until smooth and creamy, approximately 2 to 3 minutes.
08 - Transfer pistachio cream to a piping bag. Pipe generously into each chocolate-lined kataifi cup, filling to the top.
09 - Arrange strawberry halves on top of each cup. Optionally, brush with honey using a pastry brush for added shine and sweetness.
10 - Garnish each cup with chopped pistachios and edible gold leaf or rose petals if desired. Serve immediately for optimal texture and temperature contrast.

# Expert Advice:

01 -
  • The kataifi gets impossibly crispy while the pistachio cream stays perfectly silky, creating a textural experience that feels intentional and luxurious.
  • Each cup comes together quickly once you've baked the shells, letting you impress guests without hours of last-minute fussing.
  • It tastes like you've trained in a pastry kitchen, even though the technique is surprisingly forgiving and honest.
02 -
  • Kataifi must be completely thawed before separating or it will shred into unusable fragments—let it sit at room temperature for 30 minutes with the package open.
  • The assembled cups are best served within 2 hours of assembly; if you make the shells and cream ahead, only add the strawberries just before serving so the pastry stays crisp.
  • When melting chocolate, keep the temperature gentle—chocolate seized by high heat becomes grainy and unusable, so moisture-free tools and low heat are non-negotiable.
03 -
  • If you can't find kataifi at your regular grocery, check Middle Eastern or Mediterranean specialty shops—it's worth seeking out because the texture can't be replicated with regular phyllo or pastry.
  • Toast your pistachios lightly before grinding if you have 10 minutes; the flavor deepens considerably and makes the cream taste more intentional.
  • Let the chocolate set completely before piping the pistachio cream on top, or the cream will sink and mix with the chocolate layer, creating a muddy flavor instead of distinct layers.
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