ingredients:

base (for all methods)

• fresh strawberries, washed and fully dried
• dark chocolate, melted

method 1 (10 minutes)

• Pistakio Cream

method 2 (20 minutes)

• Pistakio Crunch

method 3 (30+ minutes)

• ~½ cup kataifi, chopped
• 2 tbsp (28g) butter
• Pistakio Cream

instructions:

for method 1:

1. hold a strawberry by the stem and dip it into the Pistakio Cream, coating entirely.
2. immediately dip the Pistakio-coated strawberry into melted chocolate, letting excess drip off.
3. place on a parchment-lined tray and refrigerate until set.

for method 2:

1. using a small knife or strawberry huller, carefully remove the center of each strawberry.
2. fill the cavity with Pistakio Crunch.
3. dip the filled strawberry into melted chocolate, fully coating the outside.
4. place on parchment and refrigerate until set.

for method 3:

1. in a pan, melt the butter over low heat. add the chopped kataifi and cook until fully toasted and lightly golden, stirring constantly to prevent burning.
2. remove from heat, transfer to a bowl, and stir in Pistakio Cream until the mixture is slightly wet but still rollable. avoid adding too much! runny is not your friend here.
3. freeze the mixture for 15–20 minutes, until slightly set.
4. wrap the chilled kataifi-Pistakio mixture around each strawberry, gently rolling into a ball so the strawberry is fully coated.
5. freeze again until firm (this step is key if you want clean chocolate dipping).
6. dip each wrapped strawberry into melted chocolate, coating completely.
7. place on parchment and refrigerate until fully set.