Dubai-Style Strawberry Cups (Printable)

Middle Eastern-inspired cups with crisp kataifi, fresh strawberries, and dark chocolate ganache.

# Ingredient List:

→ 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 (minimum 60% cocoa), chopped
08 - 2.7 fl oz heavy cream

→ Garnish

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

# Directions:

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 until evenly coated.
03 - Press coated kataifi into 6 muffin tin cups, shaping into nest forms. Bake for 12 to 15 minutes until golden and crisp. Cool completely in tin before removing.
04 - Combine diced strawberries, lemon juice, and honey in a mixing bowl. Stir well and allow to macerate for 10 minutes.
05 - Heat cream in a small saucepan over medium heat until just simmering. Pour over chopped chocolate, let rest for 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 each cup with chopped pistachios, rose petals, and mint leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • Stunning visual appeal with golden pastry nests and vibrant red strawberries
  • Perfect balance of textures from crispy kataifi, smooth ganache, and juicy fruit
  • Middle Eastern elegance with rose syrup and pistachios
  • Ready in just 40 minutes with straightforward techniques
  • Impressive enough for special occasions yet simple enough for home bakers
  • Customizable with different berries and garnishes
02 -
  • Keep kataifi pastry covered with a damp towel while working to prevent drying
  • Use a muffin tin to create uniform, professional-looking cups
  • Let the baked kataifi cool completely before removing to prevent breakage
  • Macerate strawberries just before serving to maintain optimal texture
  • Make ganache ahead and gently rewarm if needed for easier pouring
  • Assemble cups immediately before serving to keep pastry crisp
  • Store leftover components separately and assemble fresh portions as needed
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