Chop the kataifi pastry into smaller pieces.
Melt butter in a skillet over medium heat and toast the kataifi while stirring frequently until golden brown and crispy. Let cool completely.
In a bowl, combine the pistachio cream, tahini if using, and toasted kataifi until evenly mixed.
Wash and dry the strawberries extremely well using paper towels.
Slightly hollow larger strawberries if desired for extra filling space.
Melt the milk chocolate, dark chocolate, and oil together until smooth and glossy.
Fill or top each strawberry with the pistachio kataifi mixture.
Dip or drizzle the strawberries with melted chocolate.
Garnish with chopped pistachios, extra kataifi, white chocolate drizzle, or edible gold flakes.
Place onto parchment paper and chill for 15 to 20 minutes until the chocolate firms up.
Serve chilled and enjoy.
