Dubai Chocolate & Strawberry Mini Cakes

Ingredients (makes ~8 individual cakes)

• 150 g / 5.3 oz fillo pastry, finely shredded

• 300 g / 10.6 oz pistachio spread or cream

• Chocolate cake base, about 8 small pieces (homemade or store-bought)

• 250 g / 8.8 oz melted chocolate

• 50 g / 1.8 oz pistachios, finely chopped

• 250 g / 8.8 oz strawberries, sliced

Method

1. Prepare the Crunchy Fillo-Pistachio Filling

   • Preheat oven to 200 °C / 390 °F (fan).

   • Slice fillo pastry into ~1 cm strips, then process to fine flakes (or finely chop).

   • Spread flakes on a tray and bake ~25 min, stirring every 7 min, until deeply golden. Let cool.

   • Mix cooled pastry flakes with pistachio cream until well combined.

2. Shape the Cakes

   • Cut chocolate cake into small portions (~4–5 cm pieces or desired shape).

   • Place one piece on a plate, spread 3 tsp of the crunchy pistachio mixture, then top with another cake piece and repeat.

3. Add Chocolate & Toppings

   • Drizzle melted chocolate over the top of each cake.

   • Sprinkle with chopped pistachios and finish with fresh strawberry slices.

🔧 Tips & Variations

• For extra texture, chill the cakes briefly before serving.

• Swap strawberry with raspberries or cherries for seasonal flair.

• Store in the fridge and serve slightly chilled for best taste.

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