Dubai-Style Strawberry Cups (Print Version)

Delight in crisp kataifi nests filled with fresh strawberries and silky dark chocolate ganache, garnished with pistachios and rose petals.

# What You Need:

→ Kataifi Cups

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

→ Strawberry Filling

04 - 10.6 oz fresh strawberries, hulled and diced
05 - 1 tbsp fresh lemon juice
06 - 2 tbsp 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 tbsp chopped pistachios
10 - 1 tsp dried edible rose petals
11 - Fresh mint leaves

# How To Make:

01 - Preheat oven to 350°F.
02 - Gently untangle kataifi pastry and pull into loose strands. Drizzle with melted butter and sprinkle with superfine sugar, tossing gently to coat evenly.
03 - Press coated kataifi into 6 muffin tins, shaping into nests. Bake for 12-15 minutes until golden and crisp. Cool completely in tin before removing.
04 - Combine diced strawberries, lemon juice, and honey in a bowl. Toss to combine and let macerate for 10 minutes.
05 - Heat heavy cream in saucepan until just simmering. Pour over chopped chocolate, 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 strawberry mixture.
07 - Top with chopped pistachios, rose petals, and fresh mint leaves. Serve immediately.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp kataifi and juicy strawberries creates a textural moment that feels genuinely exciting.
  • Dark chocolate ganache is foolproof once you understand the ratio, and it transforms simple ingredients into something that tastes like it came from a pastry shop.
  • Everything can be prepped ahead, so you're really just assembling magic at the last moment.
02 -
  • If your ganache breaks or looks grainy, don't panic; whisk in a tablespoon of cold cream at a time until it smooths out again, working slowly and gently.
  • The kataifi nests are the star of texture, so protect them from humidity by assembling as close to serving time as possible, especially if your kitchen is warm or if you'll be holding these before guests arrive.
03 -
  • Chop your chocolate into small pieces so it melts evenly into the cream, avoiding any grainy texture or seized spots.
  • If your kitchen is warm, place the cooled kataifi nests in the fridge for a few minutes before assembling so they hold their crispness longer on the plate.
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