Dubai Chocolate Strawberry Cups

Ingredients

• fresh strawberries, large8
• kunafa pastry (shredded phyllo)1 cup
• unsalted butter, melted2 tbsp
• pistachio cream1/2 cup
• heavy cream1/4 cup
• semi-sweet chocolate chips1 cup
• coconut oil1 tsp
• crushed pistachios3 tbsp
• white chocolate chips (for drizzling)1/4 cup

Directions

1. 1

   Step 1: Prepare the strawberries. Wash and dry 8 large strawberries. Using a small paring knife, carefully cut a cone-shaped cavity into the top of each strawberry, removing the stem and some of the flesh to create a cup. Set aside.

2. 2

   Step 2: Toast the kunafa. Preheat your oven to 350°F (175°C). Spread the kunafa pastry on a baking sheet, drizzle with melted butter, and toss to coat. Bake for 5-7 minutes, until golden and crispy. Let cool.

3. 3

   Step 3: Make the pistachio filling. In a small bowl, whisk together the pistachio cream and heavy cream until smooth and fluffy. Gently fold in the toasted kunafa, reserving a tablespoon for garnish.

4. 4

   Step 4: Fill the strawberries. Using a small spoon or piping bag, fill each strawberry cavity with the pistachio-kunafa mixture, pressing gently to pack it in. Place filled strawberries on a parchment-lined tray.

5. 5

   Step 5: Dip in chocolate. In a microwave-safe bowl, melt the semi-sweet chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Dip each filled strawberry into the melted chocolate, coating the top and sides slightly. Let excess drip off, then place back on the tray.

6. 6

   Step 6: Garnish and chill. Drizzle melted white chocolate over the strawberries, then sprinkle with crushed pistachios and reserved kunafa. Refrigerate for 15 minutes to set. Serve cold for the best texture reveal.