If you have fallen for the pistachio and crispy pastry filling of the famous Dubai chocolate bar, these dubai chocolate strawberry cups are the easiest way to enjoy it at home. Juicy strawberries go into a clear cup, then a layer of pistachio cream mixed with toasted kataifi, and finally a pour of melted chocolate that sets into a thin shell. When you tap it with a spoon it cracks, and you get crunch, cream, fruit and chocolate in every bite.
In this post I walk you through toasting kataifi so it stays crisp, making a quick pistachio cream, choosing the right chocolate, easy variations and how far ahead you can assemble them. When you are ready, the printable recipe card at the bottom has exact measurements and estimated nutrition.
Why These Dubai Chocolate Strawberry Cups Work
The original candy bar is all about contrast: a snappy chocolate shell, a creamy pistachio center and shreds of pastry that crunch like a wafer. Strawberries add something the bar does not have, which is fresh, juicy brightness that keeps the whole thing from feeling too rich.
- Toasted kataifi brings the crunch. Cooking the shredded pastry in butter until deep golden turns it nutty and crisp, much like the filling in the bar.
- Pistachio cream holds it together. A spoonable pistachio spread binds the kataifi so the layer is creamy and crunchy at the same time.
- A thin chocolate lid. A small amount of coconut oil keeps the chocolate fluid enough to pour, then lets it set into a shell that snaps instead of turning hard and thick.
- Cups make it easy. You skip the fiddly dipping of whole strawberries, and every guest gets a neat, pretty portion.
It is a dessert that looks like it came from a pastry shop, yet it needs only a skillet, a microwave and about half an hour of your time.
Ingredients You Will Need
Most of these are easy to find. Kataifi is the only specialty item, and you can usually find it in the freezer section of Middle Eastern or Mediterranean markets or larger grocery stores.
- Strawberries: About 1 pound (450 g) of ripe, firm berries. Choose deep red ones with no white shoulders for the best flavor.
- Kataifi pastry: Shredded phyllo dough that looks like fine angel hair. You need about 1 1/2 cups (60 g), loosely packed. Thaw it in the fridge before using.
- Unsalted butter: For toasting the kataifi. It adds a rich, browned flavor.
- Pistachio cream: A sweet, spreadable pistachio cream from a jar is the shortcut. Pure pistachio butter works too if you add a little powdered sugar.
- Tahini (optional): A spoonful adds a gentle savory depth and loosens a thick pistachio spread.
- Semisweet or dark chocolate: Use chopped bars or good-quality chips, about 6 ounces (170 g).
- Coconut oil: Refined coconut oil has no coconut flavor and helps the chocolate set into a thin, crackly shell.
- Chopped pistachios and flaky salt: For the finishing touch on top.
What Is Kataifi and How to Toast It
Kataifi is phyllo dough pulled into thin threads. In the Middle East it is wrapped around nuts and cheese and baked into syrup-soaked pastries. For this recipe, you simply chop it into short pieces and toast it in butter until it looks like golden shredded wheat.
- Chop. Pull the thawed strands apart and cut them into pieces about 1/2 inch (1 cm) long with kitchen scissors or a knife.
- Melt the butter. Warm the butter in a wide skillet over medium-low heat.
- Toast slowly. Add the kataifi and stir constantly for 6 to 10 minutes, until it is evenly deep golden and smells nutty.
- Cool. Spread it on a plate so it crisps as it cools. It must be completely cool before you mix it with the pistachio cream.
Keep the heat moderate and keep stirring. The thin strands go from golden to burnt quickly, especially near the edges of the pan. If you cannot find kataifi, crushed plain wafer cookies or toasted crushed cornflakes give a similar crunch, although the flavor is a little different.
How to Make Dubai Chocolate Strawberry Cups
Once the kataifi is toasted and cooled, assembly takes about 15 minutes. Use clear cups or small glasses that hold around 8 ounces (240 ml) so you can see the layers.
- Make the filling. Stir the pistachio cream and tahini together in a bowl, then fold in the cooled toasted kataifi. Save a small handful of the kataifi for topping.
- Prepare the berries. Hull the strawberries and slice them about 1/4 inch (6 mm) thick. Pat them dry with paper towels.
- Layer the fruit. Divide half of the strawberries among the 4 cups, pressing a few slices against the sides so they show through the glass.
- Add the pistachio layer. Spoon half of the pistachio kataifi filling over the berries, then repeat with the remaining strawberries and filling. Smooth the top with the back of a spoon.
- Melt the chocolate. Microwave the chocolate and coconut oil in 30-second bursts, stirring each time, until smooth. Let it cool for 2 to 3 minutes so it is warm but not hot.
- Pour the shell. Spoon about 3 tablespoons of chocolate over each cup and tilt the cup gently so it covers the top to the edges.
- Garnish and set. Sprinkle with the reserved kataifi, chopped pistachios and a pinch of flaky salt. Refrigerate for 15 to 20 minutes, until the chocolate is firm.
Before serving, let the cups sit at room temperature for 5 minutes. The chocolate will still crack, but it will not shatter into big shards that jump off the cup.
Tips for the Best Dubai Chocolate Strawberries
- Toast the kataifi darker than you think. Pale kataifi turns soft in the filling. A deep golden color keeps it crunchy for hours.
- Let the chocolate cool slightly. Very hot chocolate melts the pistachio layer and sinks in. Warm chocolate floats on top and sets cleanly.
- Seal the edges. Make sure the chocolate touches the sides of the cup all the way around so it forms a lid rather than a floating disk.
- Use ripe but firm berries. Very soft strawberries release juice that can make the filling runny.
- Taste your pistachio cream. Brands vary a lot in sweetness. If yours is very sweet, use dark chocolate on top for balance.
If this dessert has you craving more chocolate, try my chewy pistachio kataifi stuffed cookies or the molten chocolate lava cakes for date night. For a no-bake treat to share, the Biscoff yogurt tiramisu is another favorite, and you can browse the full Crave To Cook dessert collection for more ideas.
Easy Variations
- Milk chocolate shell: Swap in milk chocolate for a sweeter, creamier top that kids love.
- Raspberry and strawberry: Mix in fresh raspberries for extra tang and color.
- Yogurt layer: Add a spoonful of thick vanilla Greek yogurt between the berries and pistachio filling for a lighter cup.
- White chocolate drizzle: After the dark chocolate sets, drizzle thin lines of melted white chocolate across the top.
- Mini party cups: Use 2-ounce shot glasses or small plastic cups to make 10 to 12 bite-size servings for a dessert table.
- Homemade pistachio cream: Blend 1 cup of shelled unsalted pistachios with 1/3 cup of powdered sugar, a pinch of salt and 3 to 4 tablespoons of milk until smooth and spreadable.
Choosing the Best Chocolate
Because the chocolate shell is the first thing you taste, it is worth using a chocolate you enjoy eating straight from the bar. Here is how the main options compare.
| Chocolate | Flavor | How it sets |
|---|---|---|
| Semisweet (50 to 60 percent) | Balanced, crowd pleasing | Firm, glossy shell |
| Dark (65 to 72 percent) | Rich, less sweet | Crisp snap, great with sweet pistachio cream |
| Milk chocolate | Sweet and creamy | Softer shell, melts faster |
| Chocolate chips | Slightly waxy | Sets well but less glossy |
| Candy melts | Very sweet | Sets fast, less chocolate flavor |
For the classic Dubai bar flavor I like a mix of half semisweet and half milk chocolate. The coconut oil keeps either option thin enough to pour without needing to temper the chocolate. Whatever you choose, chop bars finely so they melt evenly, and stir often so the bottom of the bowl never scorches in the microwave.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Soggy kataifi | Not toasted long enough or mixed while warm | Toast until deep golden and cool completely before mixing |
| Chocolate sinks into the filling | Chocolate poured while too hot | Let it cool 2 to 3 minutes before spooning it on |
| Chocolate seized and grainy | Water got into the bowl | Use a dry bowl and dry the berries well |
| Watery bottom layer | Overripe or wet strawberries | Use firm berries and pat dry after slicing |
| Shell too thick to crack | Too much chocolate or no oil | Use about 3 tablespoons per cup with coconut oil |
Make Ahead, Storage and Serving
You can toast the kataifi up to 3 days ahead and keep it in an airtight container at room temperature. Assemble the cups up to 6 hours before serving and keep them covered in the refrigerator. Because they contain cut fresh fruit, do not leave them out for more than 2 hours. The FDA guide to selecting and serving produce safely has helpful tips on washing and storing berries.
Leftovers keep in the refrigerator for up to 1 day, though the kataifi softens over time and the berries release juice. I do not recommend freezing the assembled cups. Serve them chilled with a small spoon, ideally alongside coffee or mint tea.
Frequently Asked Questions
What is in Dubai chocolate?
The famous bar is a chocolate shell filled with pistachio cream mixed with toasted kataifi pastry, which gives it a creamy and crunchy center.
Where can I buy kataifi?
Look in the freezer section of Middle Eastern, Greek or Mediterranean markets, or in the frozen pastry aisle of larger grocery stores. It is also sold online.
Can I make dubai chocolate strawberry cups ahead of time?
Yes, assemble them up to 6 hours ahead and refrigerate. For the crispiest kataifi, serve them the same day.
Can I use pistachio butter instead of pistachio cream?
Yes. Pure pistachio butter is less sweet, so stir in 2 to 3 tablespoons of powdered sugar and a splash of milk to make it creamy.
Do I need to temper the chocolate?
No. The coconut oil helps the chocolate set into a thin, crackly shell in the refrigerator without tempering.
Ready to make them? Here is the full printable dubai chocolate strawberry cups recipe with exact measurements and estimated nutrition.
Dubai Chocolate Strawberry Cups
Ingredients
Method
- Cut the thawed kataifi into pieces about 1/2 inch long.
- Melt the butter in a large skillet over medium-low heat, add the kataifi and stir constantly for 6 to 10 minutes, until deep golden and fragrant.
- Spread the kataifi on a plate and cool completely.
- Stir the pistachio cream and tahini together, then fold in all but 2 tablespoons of the toasted kataifi.
- Pat the sliced strawberries dry and divide half of them among 4 clear cups.
- Spoon half of the pistachio filling over the berries, then repeat with the remaining strawberries and filling.
- Microwave the chocolate and coconut oil in 30-second bursts, stirring each time, until smooth. Cool for 2 to 3 minutes.
- Spoon about 3 tablespoons of chocolate over each cup and tilt to cover the top to the edges.
- Sprinkle with the reserved kataifi, chopped pistachios and flaky salt.
- Refrigerate for 15 to 20 minutes, until the chocolate is set. Let stand 5 minutes before serving.
Notes
I hope these strawberry cups bring a little bakery magic to your kitchen. If you make them, please leave a comment and a star rating below and tell me which chocolate you chose. Happy treating, friends!
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