Ingredients
150g Antoniou Fillo Pastry
300g pistachio cream/ spread
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.
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