Dubai Strawberry Kataifi Cups (Print)

Delightful strawberry cups with crispy kataifi and rich dark chocolate, enhanced by pistachios and rose petals.

# Components:

→ 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 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, optional
11 - Fresh mint leaves, optional

# Directions:

01 - Preheat oven to 350°F. Gently untangle kataifi pastry and pull into loose strands. Drizzle with melted butter and sprinkle with superfine sugar, tossing gently to coat evenly.
02 - Press buttered kataifi into 6 muffin cups, shaping into nest forms. Bake for 12 to 15 minutes until golden and crisp. Cool completely in tin before removing.
03 - Combine diced strawberries, lemon juice, and honey or rose syrup in a bowl. Mix well and let macerate for 10 minutes to develop flavors.
04 - Heat heavy cream in a small saucepan until just simmering. Pour over chopped dark chocolate and let sit for 1 minute. Stir until smooth and glossy. Cool slightly to thicken before use.
05 - Spoon a generous layer of chocolate ganache into each kataifi nest. Top with macerated strawberry mixture.
06 - Top with chopped pistachios, dried rose petals, and fresh mint leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • Perfect balance of crispy, creamy, and fruity textures in every bite
  • Visually stunning presentation that impresses guests effortlessly
  • Ready in just 40 minutes with simple, accessible ingredients
  • Customizable with your choice of honey or fragrant rose syrup
  • A sophisticated fusion of Middle Eastern and contemporary dessert traditions
02 -
  • Use room temperature strawberries for better maceration and flavor release
  • Don't skip cooling the kataifi cups completely—removing them while warm can cause breakage
  • Make the ganache slightly thicker than you think you need; it will soften as it sits in the cups
  • For perfectly smooth ganache, use a whisk and stir from the center outward in small circles
  • Assemble the cups no more than 30 minutes before serving to prevent the pastry from becoming soggy
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