Chocolate Strawberry Cups Dubai (Print Version)

Elegant cups blending kataifi pastry, dark chocolate, strawberries, and pistachio cream in a Middle Eastern twist.

# Ingredient List:

→ 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

# How-To Steps:

01 - Preheat oven to 350°F. Lightly grease a standard 6-cup muffin tin with cooking spray or butter.
02 - Gently separate and fluff the thawed kataifi pastry with your fingers. Toss with melted butter and granulated sugar until evenly coated throughout.
03 - Divide seasoned kataifi into 6 equal portions. Press each portion firmly into a muffin cup, shaping to form a crispy nest with a hollow center for filling.
04 - Bake for 12 to 15 minutes until golden and crisp. Cool in the tin for 5 minutes, then carefully remove and place on a wire rack.
05 - Melt chopped dark chocolate with heavy cream in a heatproof bowl over simmering water or in microwave in 30-second intervals. Stir until smooth and glossy.
06 - Spoon a thin layer of melted chocolate into the bottom of each cooled kataifi cup. Allow to set at room temperature for 10 minutes or refrigerate for 5 minutes.
07 - Finely grind pistachios in a food processor until powder forms. In a separate bowl, whip cold heavy cream to soft peaks using electric mixer. Add mascarpone, powdered sugar, ground pistachios, and rose water if using. Beat until smooth and creamy.
08 - Transfer pistachio cream to a piping bag. Pipe generous amounts into each chocolate-lined cup, creating decorative peaks.
09 - Arrange strawberry halves on top of pistachio cream. Optionally brush with honey for additional shine and sweetness.
10 - Top each cup with chopped pistachios and edible gold leaf or rose petals if desired. Serve immediately for optimal texture and freshness.

# Helpful Tips:

01 -
  • They look like you spent hours at a pastry school, but your secret is just 45 minutes and nerve.
  • Each component can be prepped ahead, so you're really just assembling edible art when guests arrive.
  • The contrast of textures—crispy pastry, silky cream, juicy strawberries—makes every bite feel like a small celebration.
02 -
  • Thawed kataifi must be handled like you're coaxing a bird into your hand—too rough and it shatters, too gentle and it stays clumped.
  • The chocolate layer is not decoration; it's the waterproof barrier between crispy pastry and creamy filling, so don't skip it or you'll have a soggy mess within minutes.
03 -
  • If your pistachio cream is too thick, loosen it with a tablespoon of cold heavy cream; if it's too soft, refrigerate it for 15 minutes and it will firm right up.
  • Taste the pistachio cream before piping—sometimes it needs just a tiny pinch more sugar or rose water to sing, and these adjustments take seconds.
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