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Dubai Chocolate Strawberries with Pistachio Phyllo and Cacao Ganache Recipe

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4.1 from 14 reviews

Indulge in the luxurious flavors of Dubai Chocolate Strawberries, a viral dessert featuring fresh strawberries layered with toasted phyllo dough coated in creamy pistachio butter, and drizzled with a rich cacao ganache made from coconut cream and dark chocolate. This visually stunning layered treat combines crunchy textures, nutty richness, and silky chocolate, making it perfect for special occasions or an elegant everyday dessert.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes plus 20 minutes chilling time (optional)
  • Yield: 4 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Vegan

Ingredients

Fresh Fruit

  • 2 lbs fresh strawberries, diced (about 2 containers)

Pistachio Layer

  • 1 cup pistachio butter (Wilderness Poets Extra Creamy recommended)
  • 2 cups shredded phyllo dough (kataifi, thawed if frozen)
  • 2 tablespoons vegan butter (cashew-based if possible)
  • 1/4 cup chopped pistachios (for topping)

Chocolate Ganache

  • 8 oz cacao paste or dark chocolate chips
  • 1 can full-fat coconut milk (use only the solid cream layer)
  • 1/2 cup maple crystals (omit if using sweetened chocolate chips)
  • 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean powder

Instructions

  1. Toast the Phyllo: In a skillet over medium heat, melt the vegan butter, then add the shredded phyllo dough and toast it for 5–7 minutes, stirring frequently until the phyllo is golden and crisp.
  2. Cool and Mix Phyllo with Pistachio Butter: Let the toasted phyllo cool completely, then mix it thoroughly with the pistachio butter until the mixture is evenly coated and sticky.
  3. Make the Ganache: Using a double boiler over medium heat or a microwave-safe bowl, melt the cacao paste or dark chocolate chips along with the solid cream layer from the coconut milk. Stir gently to combine.
  4. Add Sweeteners and Flavor: Stir in the maple crystals if using, along with the vanilla extract or vanilla bean powder. Whisk the ganache until smooth and glossy, then let it cool slightly to thicken.
  5. Assemble the Dessert: Using a trifle dish, deep glass bowl, or individual serving cups for a visually appealing presentation, layer the dessert components in the following order: diced strawberries, phyllo-pistachio butter mix, and a drizzle of chocolate ganache. Repeat these layers once more to create two full layers of each component.
  6. Garnish and Serve: Top the final layer with a generous sprinkle of chopped pistachios. Serve immediately for a warm ganache and fresh texture contrast, or refrigerate for 15–20 minutes if a firmer set is preferred.

Notes

  • Use high-quality pistachio butter for the best rich and nutty flavor.
  • If using sweetened dark chocolate chips, omit maple crystals to avoid excessive sweetness.
  • Make sure the phyllo dough is shredded finely to achieve the perfect crisp texture.
  • Be cautious not to burn the phyllo while toasting; stir regularly.
  • This dessert can be prepared ahead and chilled, but ganache texture will firm up in the refrigerator.
  • For a nut allergy-friendly version, substitute pistachio butter and nuts with a seed butter and roasted seeds.

Find it online: https://cheftinaskitchen.com/dubai-chocolate-strawberries-with-pistachio-phyllo-and-cacao-ganache-recipe/