Dubai Strawberry Kataifi Cups (Printable)

A vibrant blend of kataifi pastry, fresh strawberries, and dark chocolate for a delightful Middle Eastern treat.

# Ingredient List:

→ 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 lemon juice
06 - 2 tbsp 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 tbsp chopped pistachios
10 - 1 tsp dried edible rose petals
11 - Fresh mint leaves

# Steps:

01 - Preheat oven to 350°F
02 - Gently untangle kataifi pastry and pull apart into loose strands. Drizzle with melted butter and sprinkle with superfine sugar, tossing gently to coat evenly
03 - Press kataifi mixture 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 bowl. Mix well and allow to macerate for 10 minutes
05 - Heat cream in small saucepan until simmering. Pour over chopped chocolate, let sit 1 minute, then stir until smooth and glossy. Allow to cool slightly to reach desired thickness
06 - Spoon generous layer of chocolate ganache into each kataifi cup. Top with strawberry mixture
07 - Garnish with chopped pistachios, rose petals, and mint leaves if desired. Serve immediately

# Tips from the Pros:

01 -
  • The textural contrast is absolutely addictive—crispy pastry, tender berries, and melting chocolate all in one bite.
  • You can make the components ahead and assemble just before serving, which means less stress when guests arrive.
  • It looks restaurant-worthy but doesn't require fancy equipment or culinary training to pull off beautifully.
02 -
  • Kataifi dries out within minutes of thawing, so only remove it from the package right before you need to use it—I learned this the hard way when I prepped mine an hour early.
  • The ganache thickness is everything; if it's too warm, it'll soak into the pastry and make it soggy, but if it's too cool, it becomes stiff and hard to work with, so patience during cooling saves the whole dish.
  • Don't assemble these cups more than an hour before serving, as the moisture from the strawberries will slowly soften the pastry and you'll lose that satisfying crunch that makes them special.
03 -
  • Toast your pistachios in a dry pan for just a minute before chopping—this deepens their flavor and makes them taste less like an afterthought and more like an intentional part of the experience.
  • If you can't find edible rose petals, a tiny sprinkle of fleur de sel creates that same luxurious, restaurant-plated feeling and adds a subtle savory note that makes people wonder what that mysterious element is.
  • Make the ganache slightly thicker than you think you need by cooling it longer, because the warm pastry will soften it as it sits, and you want it to maintain its structure rather than weeping into the cups.
Go Back