Dubai Chocolate Strawberry Cups
A no-bake layered dessert with the flavors of the viral Dubai chocolate bar. Kataifi is toasted in butter until crisp, folded into pistachio cream, and layered with fresh strawberries and melted chocolate. About 20 minutes, no baking required.
Servings: 2 people
Calories: 320kcal
Equipment
- 1 bowl for melting chocolate
- 1 skillet or small pan for toasting kataifi and butter
- 1 cup or dessert bowl
Ingredients
- 8 medium-sized Strawberries
- ½ cup Pistachio Cream
- ½ cup Kataifi Phyllo Dough chopped
- 2 tablespoons Butter
- ¾ cup Milk Chocolate melted
- ¼ cup Pistachio nuts
- ⅛ teaspoon flaky salt
Instructions
- Chop the kataifi into pieces shorter than an inch so the strands don't tangle.½ cup Kataifi Phyllo Dough
- Melt the butter in a pan over medium heat. Add the kataifi and cook 8 to 10 minutes, stirring, until golden and crisp. Stir in the flaky salt while it's still hot, then remove from the heat and let it cool completely.½ cup Kataifi Phyllo Dough, 2 tablespoons Butter, ⅛ teaspoon flaky salt
- Fold the cooled kataifi into the pistachio cream until every strand is coated. Taste and add more salt if needed.½ cup Pistachio Cream
- Melt the chocolate in the microwave in 30 second bursts, stirring between each, until smooth. Stir in the coconut oil.¾ cup Milk Chocolate
- Layer sliced strawberries in the bottom of a clear glass, add a spoonful of the kataifi mixture, and drizzle with chocolate. Repeat all three layers.8 medium-sized Strawberries
- Top with chopped pistachios and serve. The kataifi softens as it sits, so these are best eaten within the hour.¼ cup Pistachio nuts
Notes
- Chop the kataifi shorter than an inch. Long strands tangle into a nest and won't layer or spoon properly.
- Cool the kataifi completely before folding it into the pistachio cream. Warm pastry steams inside the cream and softens itself before it reaches the glass.
- Salt while it's hot. Straight off the heat it clings to the buttery pastry. Added after it cools, it falls to the bottom of the bowl.
- Taste after folding, not before. The pistachio cream dilutes the salt, so what tasted right in the pan will read flat once mixed. Store-bought creams run sweeter and usually need more.
- The coconut oil keeps the chocolate pourable. Plain melted chocolate hits cold strawberries and sets into a hard shell almost instantly.
- Use clear glasses. The layers are the point.
- Assemble right before serving. The kataifi starts softening on contact with the cream and the fruit. Within the hour is the window.
- Make ahead: toast the kataifi up to 3 days early and keep it airtight at room temperature. Don't refrigerate it. Slice the strawberries the morning of, and melt the chocolate fresh.
- Kataifi is in the freezer section at Middle Eastern and international markets, or online. One package makes several batches.
Nutrition
Calories: 320kcal | Carbohydrates: 28g | Protein: 5g | Fat: 22g | Cholesterol: 10mg | Sodium: 25mg
