Ingredients
Makes 30 truffles
150g Antoniou Fillo Pastry
300g pistachio cream/ spread (a thick style spread works better than a runny one)
300g milk chocolate, melted
20g pistachio nuts, finely chopped
Method
Preheat your oven to 200 degrees Celsius, fan forced.
With the Fillo Pastry still rolled, slice the pastry into 1cm thick strips. Place it in a food processor and process it until it is chopped into small pieces (You can instead chop this finely with a knife if you don’t have a food processor).
Spread the pastry onto a small baking tray and bake for 25 minutes or until the pastry is a deep golden colour. While the pastry is baking, remove the tray from the oven every 7 minutes and toss the pastry around. This will ensure it cooks evenly. Transfer the pastry to a bowl and allow to cool completely.
Add the pistachio cream to the pastry and mix until well combined. Cover the mixture and place it in the fridge for at least one hour. This will make it easier to handle when rolling. It is important to use a thick style pistachio spread and not a runny one, for the truffles to form into balls.
Line a baking tray or large platter with baking paper. Using a measuring spoon, spoon half a tablespoon of the mixture into your hand and roll it between the palms of your hand to form a ball. Dip the ball into the melted chocolate, allowing any excess chocolate to drain, and transfer to the tray. Repeat with remaining mixture. Sprinkle with pistachio nuts and refrigerate.
The truffles are best stored in the fridge. Remove them from the fridge 30 minutes prior to serving.