dubai chocolate strawberries

Ingredients · tap to check

• 6 large firm strawberries, stems on
• 1 cup kataifi (shredded phyllo)
• 2 tbsp butter
• 1/3 cup pistachio cream
• 1 tsp tahini
• 150 g dark chocolate, melted
• chopped pistachios
• edible gold dust (optional, but you know you want to)

The Way

1. Toast the kataifi in butter over medium heat, 5–7 minutes, until it's golden and sounds crispy when you stir. Off the heat, fold in the pistachio cream and tahini — it becomes a sticky green-gold filling.
2. Rinse the strawberries and dry them completely. Chocolate refuses wet fruit.
3. Hull each one and carve a little pocket into the center with the tip of a knife.
4. Pack the pocket full with the pistachio-kataifi filling. Generous — the green center is the whole reveal.
5. Dip each strawberry in melted dark chocolate for a full coat. While it's wet, scatter extra kataifi and chopped pistachios, then a brush of gold dust.
6. Chill 10 minutes until the shell sets hard. Bite: the snap, the cold juicy strawberry, the crispy green center. In that order.

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