Name: Dubai Strawberry Cups
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Middle Eastern Fusion
Ingredients: 1 quart strawberries, sliced; 1.5 jars (10.5 oz each) pistachio cream; 1 package (17.6 oz) frozen konafah (kataifi) dough, chopped; 2 tablespoons salted butter (plus more as needed); Salt, to taste; Chocolate (milk chocolate bar or chocolate chips); Chopped pistachios (optional, for garnish)

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Why You’ll Love This Recipe

I love this recipe because it is unique yet simple to make. The toasted konafah dough mixed with pistachio cream adds a nutty, buttery richness that pairs beautifully with the fresh strawberries. I like how it looks stunning when layered in clear cups, making it perfect for entertaining. I also enjoy how customizable it is—whether I want more chocolate, extra pistachios, or just a little sweetness, I can easily adjust it to suit my taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

One quart of strawberries, sliced
One 10.5 oz jar of pistachio cream (I usually use 1.5 jars for a creamier mix)
One 17.6 oz package of frozen konafah (kataifi) dough, cut into small pieces
A couple tablespoons of salted butter
Salt to taste
Chocolate for melting (I prefer a milk chocolate bar, but chocolate chips work too)
Chopped pistachios (optional, for garnish)

Directions

In a large skillet, melt the butter and add the chopped konafah dough. I like to toast mine in two batches so it browns evenly. Cook on medium-low heat for 15–20 minutes, stirring often, until golden brown. Transfer to a paper towel-lined dish and sprinkle lightly with salt.
Mix the toasted konafah with pistachio cream. I find 1.5 jars of pistachio cream works best with one package of konafah, but I start with one jar and add more as needed.
Melt the chocolate using a double boiler. If I don’t feel like melting, I sometimes just sprinkle chocolate chips directly into the cups.
In clear cups or bowls, layer sliced strawberries, the konafah-pistachio mixture, melted chocolate, and chopped pistachios. Repeat the layers until the cups are filled.
Serve immediately for the best flavor and texture.

Servings and timing

This recipe makes about 6–8 dessert cups, depending on the size of the serving cups. It takes around 20 minutes to toast the konafah and about 15 minutes for assembling everything, so I usually plan for about 40 minutes total from start to finish.

Variations

I sometimes like to switch things up by using white chocolate instead of milk chocolate for a sweeter flavor. Dark chocolate also works if I want a richer taste. I can also add other fruits like raspberries or mango slices for a twist. If I don’t have pistachio cream, I mix sweetened whipped cream with finely ground pistachios for a similar effect.

storage/reheating

I think these cups are best served fresh because the konafah stays crunchy, but if I want to make them ahead, I prepare the components separately and assemble just before serving. The toasted konafah can be stored in an airtight container for 2–3 days. The assembled cups should be eaten the same day since the strawberries release juice and can make the layers soggy.

FAQs

Can I make these cups ahead of time?

I like to prepare the layers ahead of time but assemble right before serving so the konafah stays crunchy.

What can I use instead of pistachio cream?

I sometimes make a pistachio-flavored whipped cream by folding ground pistachios into sweetened whipped cream when I don’t have pistachio cream.

Can I use fresh konafah instead of frozen?

Yes, I can use fresh if available. I just chop it finely before toasting it in butter.

Do I need to melt the chocolate?

Not necessarily. I sometimes just sprinkle chocolate chips between the layers for convenience.

Can I make this dairy-free?

Yes, I can use dairy-free butter, dairy-free chocolate, and a vegan nut cream substitute for the pistachio cream.

Conclusion

I love how these Dubai Strawberry Cups come together with simple ingredients yet create such a luxurious and refreshing dessert. The combination of crunchy konafah, creamy pistachio, sweet strawberries, and smooth chocolate makes every bite unforgettable. It’s a dessert I enjoy making for family gatherings or when I want to treat myself to something special.