Dubai Chocolate Strawberry Cups (Print Version)

Elegant chocolate and strawberry cups with kataifi, pistachio cream, and a touch of honey glaze.

# What You'll 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

# How to Make It:

01 - Preheat oven to 350°F. Grease a standard muffin tin with butter or cooking spray.
02 - Gently separate and fluff the kataifi pastry. Toss with melted butter and granulated 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.
05 - Chop dark chocolate into small pieces. Melt with heavy cream using a heatproof bowl over simmering water or in the microwave in 30-second intervals. Stir until smooth and glossy.
06 - Spoon a layer of melted chocolate into the bottom of each cooled kataifi cup. Allow to set at room temperature or refrigerate for 10 minutes.
07 - Finely grind shelled 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 fitted with a decorative tip. Pipe generously into each chocolate-lined kataifi cup.
09 - Arrange strawberry halves on top of pistachio cream. Optionally, brush lightly with honey for shine and elegant presentation.
10 - Sprinkle chopped pistachios over the top. Add edible gold leaf or rose petals if desired. Serve immediately for optimal texture and flavor.

# Additional Tips::

01 -
  • The contrast between shattered kataifi, silky pistachio cream, and bright strawberries keeps each bite interesting and texturally dynamic.
  • You can prep the cups hours ahead and assemble them last-minute, which means you actually get to relax before guests arrive.
  • It feels like show-stopping restaurant food but the technique is straightforward enough that you won't spend the whole dinner in your head replaying what went wrong.
02 -
  • The kataifi cups will soften if exposed to the pistachio cream's moisture for too long, so assemble only 15 to 20 minutes before serving unless you're willing to sacrifice the crispy texture.
  • Don't skip thawing the kataifi completely or it will shred unevenly; give it at least 30 minutes at room temperature before you start working with it.
  • If your pistachio cream looks grainy after mixing, you either whipped the cream too much (it broke into butter bits) or your mascarpone was too cold; start over with room-temperature mascarpone next time.
03 -
  • Buy your kataifi from a market that has a high turnover; stale or freezer-burned pastry won't crisp properly no matter what you do.
  • Keep the pistachio cream on the cooler side when piping; if it gets too warm it will soften and slide off the chocolate layer instead of holding its shape.
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