Makes 16-18
adjust servings:

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For the pastry

For the filling

To coat

  1. Chop the filo pastry into small pieces with scissors.
  2. On a frying pan, dry fry the filo pastry on a medium heat until slightly golden brown and crispy. Make sure to flip and stir often so the pastry doesn't burn. You may need to do this in batches, depending on the size of your pan.
  3. Once the filo pastry is ready, remove from the heat and set aside to cool.
  4. To make the filling, add the butter, coconut oil and white chocolate to a heatproof bowl. Sit the bowl over a pot of boiling water over a medium heat and stir to melt the ingredients. Once melted, remove from the heat. Add the pistachio butter/cream and a pinch of salt and stir to combine.
  5. Crush the filo pastry into the filling mix and stir again to combine.
  6. Line a baking tray with parchment.
  7. Roll the filling into balls and add these to the tray. Sit the tray in the freezer for at least an hour to set.
  8. Dip the balls in the melted white chocolate to coat. Place them back on the lined baking tray to set and to decorate, sprinkle the bites with chopped pistachios before the chocolate hardens. Add a little extra salt here if you like a sweet and salty bite.

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