Ingredients
For the crunchy pistachio filling
50g Antoniou Fillo Pastry
100g pistachio cream/ spread
For the chocolate
500g milk or dark chocolate, melted
30g pistachio nuts, roughly chopped
Extra pistachio cream/ spread, for drizzling
¼ teaspoon sea salt flakes
Method
To make the crunchy pistachio filling
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.
To make the chocolate bark
Line a 34cm by 24cm baking tray with baking paper. Pour the melted chocolate over the baking tray. Spoon dollops of the crunchy pistachio mix on top. Scatter pistachio nuts on top. Drizzle pistachio cream over the top, and using a skewer swirl it through the chocolate. Sprinkle with sea salt. Refrigerate until the chocolate hardens, approximately one hour. Break into pieces and enjoy.
Learn how to make Dubai Chocolate Bark with crispy shredded Fillo Pastry flakes