Making my wife Dubai chocolate strawberries

Ingredients

• 8 pieces Strawberries (large, washed, dried, stems removed)
• 200 g Dark Chocolate (70% cocoa, broken into pieces for melting)
• 30 g Unsalted Butter (about 2 tbsp, cut into small cubes)
• 100 g Shredded Phyllo Dough (toasted until golden brown)
• 150 g Raw Pistachios (shelled, cracked, peeled)
• 30 ml Tahini (smooth, plain)
• 1 tbsp Powdered Sugar (optional, for dusting)

Instructions

1. Make Pistachio Paste

   Place the cracked, peeled pistachios in a food processor and blend until a smooth paste forms, adding a drizzle of neutral oil if needed to achieve a spreadable consistency.

   Time: PT10M

2. Toast Shredded Phyllo

   Heat a skillet over medium heat, melt the butter, then add the shredded phyllo dough. Stir constantly for 4‑5 minutes until the crumbs turn golden and fragrant.

   Time: PT5M

3. Combine Pistachio, Tahini, and Phyllo

   In a mixing bowl, combine the pistachio paste, tahini, and toasted phyllo crumbs. Mix until a uniform, slightly sticky coating is achieved.

   Time: PT3M

4. Melt Chocolate

   Place the broken chocolate pieces in a small saucepan over a simmering pot of water (double boiler) or melt in 20‑second intervals in the microwave, stirring between intervals, until smooth.

   Time: PT5M

5. Prepare Strawberries

   Pat the washed strawberries completely dry with a kitchen towel; any moisture will cause the chocolate to seize.

   Time: PT5M

6. Assemble the Layered Strawberries

   Dip each strawberry first into the melted chocolate, allowing excess to drip off, then roll it in the pistachio‑tahini‑phyllo mixture, ensuring an even coating. Place the coated strawberries on a parchment‑lined baking sheet.

   Time: PT10M

7. Freeze to Set

   Transfer the baking sheet to the freezer and let the strawberries chill for at least 30 minutes until the chocolate and coating are firm.

   Time: PT30M

Nutrition Facts

Calories

120

Protein

2g

Carbohydrates

15g

Fat

7g

Fiber

2g