Description

This Dubai Strawberry Cup recipe combines the crispiness of toasted kataifi pastry with rich pistachio cream, tahini, fresh strawberries, and decadent dark chocolate. Layered in individual cups and garnished with chopped pistachios and chocolate-dipped strawberries, this dessert offers a delightful balance of textures and flavors, perfect for a unique and elegant treat.

Ingredients

Scale

For the Kataifi Mixture

3 tablespoons salted butter (42g)
4 ounces Kataifi (shredded fillo dough)
7 ounces pistachio cream (200g) or Nutella
2 tablespoons tahini sesame paste (30g)
¼ teaspoon salt

For the Strawberry Cups

21 strawberries
5 ounces dark chocolate melting wafers (141g)
2 tablespoons chopped pistachios

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Instructions

Prepare the Kataifi Dough: Add 4 ounces of kataifi to a large bowl and crush it into fine pieces approximately ½-inch in length. Using your hands is the easiest way to break down the shredded dough.
Toast the Kataifi: Melt 3 tablespoons of salted butter over medium-low heat in a large skillet. Add the kataifi dough to the melted butter.
Cook Until Golden Brown: Reduce the heat to low and stir the kataifi often until it turns a golden brown color, ensuring an even toast.
Mix Pistachio Cream and Tahini: In a medium bowl, combine 7 ounces of pistachio cream, 2 tablespoons of tahini sesame paste, and ¼ teaspoon salt. Mix well until smooth and uniform.
Combine Toasted Kataifi and Cream Mixture: Pour the toasted kataifi into the pistachio and tahini mixture, stirring to coat the kataifi evenly. Let this mixture cool while you prepare the strawberries.
Prepare Strawberries: Wash and dry 21 strawberries. Set aside 3 whole strawberries for garnish. Hull and quarter the remaining strawberries, then place 12 quarters at the bottom of three 12-ounce cups (or two 16-ounce cups).
Melt Dark Chocolate: Melt 5 ounces of dark chocolate melting wafers in 30-second intervals, stirring after each until fully melted and smooth.
Assemble First Layer: Drizzle about one tablespoon of melted chocolate over the strawberries in each cup. Sprinkle chopped pistachios evenly on the chocolate layer.
Add Kataifi Mixture: Spoon two scoops of the kataifi mixture over the pistachio layer in each cup. Gently press it down to compact and reach the edges of the cups.
Repeat Layers: Repeat the chocolate drizzle, pistachio sprinkle, and kataifi mixture layering process once more to build height and flavor.
Garnish and Finish: Dip the reserved 3 whole strawberries in the remaining melted chocolate. Place one on top of each cup. Drizzle any remaining chocolate over the tops and sprinkle remaining chopped pistachios to finish.

Notes

Use fresh, ripe strawberries for the best flavor and texture.
Kataifi dough can be found in Middle Eastern or specialty grocery stores, usually frozen—thaw before use.
If pistachio cream is unavailable, Nutella can be used as a substitute for a chocolate-hazelnut twist.
Be sure to toast kataifi on low heat to prevent burning and ensure even crispness.
Dark chocolate melting wafers melt smoothly but regular chocolate chips can work if melted carefully to avoid seizing.