This isn’t your average chocolate strawberry. These Dubai beauties are layered with juicy fruit, crispy kataifi, creamy pistachio-tahini, and a glossy chocolate drizzle.
Why This Recipe Means So Much to Me
Inspired by Dubai’s love for luxury, this dessert blends kataifi, tahini, and pistachios with a modern twist. I first had something like it at a rooftop café—refined, flavorful, and unforgettable.
Ingredients You’ll Need
- Butter: Adds rich flavor and helps crisp up the kataifi.
- Kataifi pastry: Shredded phyllo golden and crunchy dough.
- Pistachio butter: Nutty, smooth, and packed with flavor.
- Tahini paste: Adds depth and a hint of earthy richness to the cream layer.
- Chocolate chips: For a luscious, melty drizzle (any variety works).
- Coconut oil: Helps create a smooth, glossy chocolate finish.
- Strawberries: Fresh and naturally sweet, the fruity base.
- Crushed pistachios (optional): For a pretty and crunchy final garnish.
Tips & Tricks
- Soften the Pistachio Cream: Warm slightly for a smooth, easy mix.
- Layer Just Before Serving: Assemble before eating to keep the kataifi crispy.
- Use Ripe Strawberries: Choose sweet and juicy berries for the best flavor.
- Too Thick: If the pistachio butter is too thick, thin it with a splash of warm water or extra tahini.
Variations to Try
- Dairy-Free Option: Use vegan butter and dairy-free chocolate chips for an entirely plant-based version.
- Extra Crunch: Add toasted coconut flakes or chopped nuts to the kataifi layer.
- Golden Touch: Add edible gold for that Dubai-level luxe
- Nut Butter Swap: Try almond or hazelnut butter instead of pistachio.
Serving Suggestions
Serve these in clear glasses or mini dessert cups to showcase the beautiful layers. They’re perfect for special occasions like dinner parties, Eid celebrations, or even a fancy date night at home.
Storage & Make-Ahead Tips
- Toast the kataifi ahead of time and store it in an airtight container at room temperature to keep it crisp.
- Pistachio cream and chocolate ganache can be made in advance and stored in the fridge.
When ready to serve, gently reheat the cream and ganache if needed, then assemble the cups just before serving to keep every bite fresh and crunchy.
Frequently Asked Questions
Where can I find kataifi pastry?
You’ll usually find it in the freezer aisle of Middle Eastern, Mediterranean, or specialty food stores.
Can I use other fruits instead of strawberries?
Absolutely! Raspberries, blueberries, figs, or even mango slices would work beautifully.
Love dreamy, dessert-inspired drinks? Try my Iced Cinnamon Dolce Latte, Strawberry Cheesecake Frappuccino, Mocha Hot Chocolate, or Iced White Chocolate Mocha for a smooth and decadent sip.
Dubai Chocolate Strawberries
Ingredients
For Crispy Pastry Crunch
- 2 tbsp butter
- 4 oz kataifi pastry dough (shredded phyllo)
For Pistachio Tahini Cream
- 1 cup pistachio butter
- 2 tbsp tahini paste
For Chocolate Drizzle
- 1 cup chocolate chips
- 1 tsp coconut oil
For Fruit Base & Garnish
- 2 lbs strawberries cleaned and sliced
- ¼ cup crushed pistachios (optional, for serving)
Instructions
- First, melt the butter in a skillet over medium heat.
- Once it’s hot and bubbling, add the kataifi pastry and toast for 4 to 6 minutes, stirring occasionally, until golden and crisp. Set aside to cool.
- Next, microwave the pistachio butter and tahini in a small bowl for 30 seconds. Stir until smooth and creamy.
- Then, combine the crispy kataifi with the pistachio-tahini mixture in a large bowl, stirring until fully coated.
- In another bowl, melt the chocolate chips and coconut oil in the microwave for 1½ minutes, stirring halfway through until smooth.
- To assemble, layer ¼ cup of sliced strawberries in serving glasses, then add 2 tablespoons of the pistachio-kataifi crunch and 2 tablespoons of chocolate drizzle. Repeat if desired.
- Finally, top with a drizzle of chocolate and a sprinkle of crushed pistachios.
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