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Ingredients
Scale
- 1 lb. fresh strawberries cut into quarters or sliced
- 2 tbsp unsalted butter
- 8 oz kataifi pastry dough roughly chopped
- 1 cup pistachio cream
- 1 tbsp tahini optional but recommended
- 6 oz dark chocolate roughly chopped
- 1–2 tsp coconut oil
- finely chopped pistachios
- pinch of flaky sea salt
Instructions
- Wash and dry the strawberries, then slice them into quarters and set aside.
- In a pan, melt the unsalted butter over medium heat.
- Add the kataifi pastry dough and cook until golden and crispy.
- Remove from heat and allow to cool slightly.
- In a microwave or double boiler, melt the dark chocolate with coconut oil until smooth.
- Dip each strawberry into the melted chocolate, allowing excess to drip off.
- Roll the chocolate-dipped strawberries in the kataifi pastry for a crunchy coating.
- Drizzle with pistachio cream and a touch of tahini if using.
- Sprinkle with finely chopped pistachios and a pinch of flaky sea salt.
- Serve immediately or refrigerate until ready to enjoy.
Notes
For a richer flavor, use high-quality dark chocolate.
Milk chocolate can be substituted for a sweeter option.
Keep leftovers refrigerated and consume within a day for the best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 18g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg