Bring a small pot of water to a boil. Add the pistachios and boil for 5 minutes. Drain and allow to cool slightly. Peel off the skins by gently rubbing each pistachio.
Tip: This step is optional but helps create a vibrant green pistachio cream. It’s time-consuming, so skip it if you're short on time.

Blend the peeled pistachios in a food processor or high-speed blender until smooth. Add powdered sugar to taste, then gradually add milk ¼ cup at a time until the consistency is smooth but moldable—not too runny or too thick.

In a nonstick pan, melt the butter over medium heat. Add chopped kataifi pastry and fry, stirring frequently, until golden brown and crispy. Let it cool completely.

Add the cooled kataifi to the pistachio cream and mix well. Spread the mixture about 1/7-inch thick on a parchment-lined tray. Freeze for 10 minutes to firm it up for easier handling.

Scoop about 2 tablespoons of the pistachio-kataifi mixture (adjust based on the size of your strawberries). Mold and wrap it around each strawberry until fully covered. Freeze for 5 more minutes to set.

Using a double boiler, melt your chocolate until smooth and glossy. Transfer the melted chocolate into a deep cup or small bowl for easy dipping.

Dip each coated strawberry into the melted chocolate. Let the excess drip off. Place on parchment paper and immediately sprinkle with crushed pistachios.

Allow the chocolate to fully set at room temperature or place in the fridge for quicker results. Serve chilled or slightly cool.