A viral Middle Eastern–inspired dessert that layers buttery toasted kataifi, silky pistachio cream, voluptuous milk chocolate, and fresh strawberries. I love how easy it is and how luxuriously it looks and tastes—perfect for summer gatherings or anytime I’m craving something special
Why You’ll Love This Recipe
I adore how simple yet indulgent this recipe is. The toasted shredded filo (kataifi) brings a wonderful crunch, while pistachio cream and melted chocolate add creamy richness. Juicy fresh strawberries brighten every bite. It just takes about 20 minutes and minimal fuss to assemble a dessert that feels elegant and impressive
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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600 g fresh strawberries, hulled and halved
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100 g kataifi (shredded filo pastry), chopped
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30–50 g unsalted butter (for toasting kataifi)
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200 g pistachio cream (sweetened)
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150 g milk chocolate, chopped or chips
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Optional toppings: chopped pistachios, a drizzle of extra pistachio cream
directions
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Slice strawberries in half, set aside.
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Melt butter in a pan over medium heat, then add kataifi. Toast for about 10 minutes, stirring constantly until golden and crispy. Transfer to a bowl
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Mix warm toasted kataifi with pistachio cream until well combined and spreadable. Let cool slightly
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Melt the milk chocolate in the microwave in short bursts or over a double boiler until smooth
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To assemble, layer in clear cups: a spoonful of kataifi-pistachio mixture, then a layer of strawberries, followed by a drizzle of melted chocolate. Repeat until cups are full.
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Finish with a final swirl of chocolate and a sprinkle of chopped pistachios, if desired.
Servings and timing
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Servings: About 4 cups
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Prep time: ~10 minutes
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Cook/toast time: ~10 minutes
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Total time: ~20 minutes
Variations
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Fruit swaps: Use raspberries, blueberries, or a mix of berries in place of strawberries
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Chocolate choice: Swap milk chocolate for dark or white chocolate to suit your taste.
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Nutty twist: Substitute pistachio cream with Nutella or almond/hazelnut butter
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Vegan option: Use plant-based butter, dairy-free chocolate, and vegan pistachio spread
storage/reheating
I keep these cups covered in the fridge for up to 2–5 days. The kataifi may soften over time, but the flavors stay delicious. I don’t recommend freezing since the strawberries become too mushy
FAQs
How do I know when the kataifi is perfectly toasted?
I watch for a light golden-brown color and a crisp texture. It usually takes about 10 minutes of constant stirring
Can I make these ahead of time?
Yes, I toast the kataifi and toss with pistachio cream ahead. I just layer everything when ready to serve.
What is pistachio cream and can I substitute it?
Pistachio cream is a sweetened spread made from pistachios (not butter). If you can’t find it, Nutella or another nut butter works fine, though the flavor changes slightly
Can I use other fruits?
Absolutely. Berries like raspberries or blueberries, or a mixed berry blend, work beautifully to give a fresh twist
How long do these keep in the fridge?
I store them in an airtight container for up to 5 days. Beyond that, strawberries may release juices and soften the kataifi
Conclusion
These Dubai Chocolate Strawberry Cups bring together creamy chocolate, nutty pistachio, crisp kataifi, and vibrant fruit—all in a stunning layered treat. I love how they balance textures and flavors with minimal effort and maximum impact. Whether for a party or a personal treat, they’re always a hit. Let me know how you like to customize yours!
Print
Dubai Chocolate Strawberry Cups
- Total Time: 20 minutes
- Yield: 4 servings
Description
Layers of toasted kataifi, pistachio cream, melty milk chocolate, and fresh strawberries come together in easy-to-make dessert cups—capturing the viral Dubai chocolate trend in a simple, show-stopping treat.
Ingredients
600 g fresh strawberries, washed and hulled
100 g kataifi (shredded filo pastry)
30 g butter
200 g pistachio cream
150 g milk chocolate
Slivered pistachios, for topping
Instructions
Wash strawberries, remove stems, and halve them; set aside.
Slice kataifi into ~3 cm pieces. Melt butter in a pan over medium heat. Add kataifi and toast, stirring constantly, for ~10 minutes until golden and crisp. Transfer to a bowl.
Stir pistachio cream into the warm kataifi until evenly coated.
Melt milk chocolate gently in a double boiler or microwave in short bursts until smooth.
In 4 medium glasses, layer halved strawberries, then pistachio-kataifi mix, and drizzle with melted chocolate. Repeat once more. Finish with a sprinkle of slivered pistachios.
- Prep Time: 20 minutes
- Category: Dessert
