Dubai Chocolate Strawberry Cups (Printable)

Luxurious chocolate strawberry cups nestled in kataifi pastry with creamy pistachio and fresh fruit topping.

# 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

# 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 thawed kataifi pastry with your fingers. Toss with melted butter and granulated sugar until evenly coated throughout.
03 - Divide kataifi mixture into 6 equal portions. Press each portion into a muffin cup, shaping with your fingers 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 - Chop dark chocolate and place in a heatproof bowl. Add heavy cream. Melt using a double boiler method over simmering water or microwave in 30-second intervals, stirring until smooth and combined.
06 - Spoon a layer of melted chocolate into the bottom of each cooled kataifi cup, dividing evenly. Allow chocolate to set at room temperature or refrigerate for 10 minutes.
07 - Finely grind pistachios in a food processor until powder consistency. In a separate bowl, whip cold heavy cream to soft peaks using an electric mixer or whisk. Add 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 star tip, if desired. Pipe generously into each chocolate-lined kataifi cup, creating decorative peaks.
09 - Arrange strawberry halves on top of each cup in a visually appealing pattern. Optionally, brush strawberries lightly with honey for added shine and sweetness.
10 - Sprinkle chopped pistachios over each cup. Add edible gold leaf or rose petals for elegant presentation if desired. Serve immediately for optimal texture and temperature contrast.

# Expert Tips:

01 -
  • They look showstopping but come together faster than you'd think, making you feel like a pastry chef without the stress.
  • Each component can be prepped separately, so you can assemble with fresh strawberries moments before serving and watch people's faces light up.
02 -
  • The moment strawberries touch the warm pistachio cream, they begin to soften and weep—assemble only 15 minutes before serving to keep that magical textural contrast.
  • Cold heavy cream is essential for whipping; if it's room temperature, it won't reach soft peaks and your cream will be lifeless.
03 -
  • Make the components separately and store them in an airtight container—the pastry lasts 2 days, the pistachio cream 3 days, so you can assemble on the day of serving.
  • If your pistachio cream feels too thick, a tablespoon of cold milk whisked in brings it back to the perfect piping consistency without breaking the emulsion.
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