Dubai-Style Strawberry Cups (Print)

Crisp kataifi nests filled with macerated strawberries and layered with smooth dark chocolate ganache.

# Ingredients:

→ Kataifi Cups

01 - 7 oz kataifi pastry, thawed
02 - 2.8 oz unsalted butter, melted
03 - 2 tablespoons superfine sugar

→ Strawberry Filling

04 - 10.6 oz fresh strawberries, hulled and diced
05 - 1 tablespoon fresh lemon juice
06 - 2 tablespoons honey or rose syrup

→ Chocolate Ganache

07 - 3.5 oz dark chocolate, 60% cocoa minimum, chopped
08 - 2.7 fl oz heavy cream

→ Garnish

09 - 1 tablespoon chopped pistachios
10 - 1 teaspoon dried edible rose petals, optional
11 - Fresh mint leaves, optional

# Instructions:

01 - Preheat oven to 350°F
02 - Gently untangle kataifi pastry and pull into loose strands. Drizzle melted butter and sprinkle superfine sugar, tossing gently until evenly coated
03 - Press coated kataifi into 6 muffin cups, shaping into nests. Bake 12 to 15 minutes until golden and crisp. Cool completely in tin before removing
04 - Combine diced strawberries, lemon juice, and honey in mixing bowl. Toss gently and let macerate 10 minutes to release juices
05 - Heat cream in small saucepan until just simmering. Pour over chopped chocolate and let sit 1 minute, then stir until smooth and glossy. Cool slightly to thicken
06 - Spoon generous layer of chocolate ganache into each kataifi cup. Top with macerated strawberry mixture
07 - Top with chopped pistachios, rose petals, and mint if desired. Serve immediately

# Pro Tips:

01 -
  • The crispy kataifi pastry creates a stunning golden nest that contrasts beautifully with the smooth chocolate and fresh berries
  • Ready in just 40 minutes, making it perfect for last-minute entertaining
  • The combination of rose syrup, pistachios, and dark chocolate delivers authentic Middle Eastern flavors
  • Individual portions make serving elegant and effortless
  • Easily adaptable with different berries or flavor variations to suit your taste
02 -
  • Make the kataifi cups up to 4 hours ahead and store in an airtight container to maintain crispness
  • The ganache can be prepared a day in advance and gently reheated before assembly
  • Use room-temperature strawberries for the best flavor—cold berries can cause the ganache to harden too quickly
  • If kataifi pastry is unavailable, substitute with shredded phyllo dough prepared the same way
  • For perfectly uniform cups, use the back of a small glass or measuring cup to press the pastry into the muffin tins
Back