Ingredients
150g Antoniou Fillo Pastry
300g pistachio cream/ spread
Chocolate cake, with no icing (store bought or your favourite chocolate cake – we used a store bought one)
250g chocolate, melted
50g pistachio nuts, chopped finely
250g strawberries, sliced
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 assemble the cake
Cut your chocolate cake into your desired size and shape - you can keep the cake whole, or slice it into individual cake serves in a square, rectangular or round shape. We cut our chocolate cake into slices measuring 4.5cm by 6.5cm and 1cm in height to create individual dessert portions.
Place one slice of chocolate cake onto your serving plate. Spread three teaspoons of crunchy pistachio filling. Top with another slice of chocolate cake and 3 more teaspoons of crunchy pistachio filling. Drizzle the top with melted chocolate and scatter with pistachio nuts. Top with fresh strawberries.
Learn how to make Dubai Chocolate Strawberry Cakes