chocolate and pistachio pastry bites

chocolate and pistachio pastry bites

chocolate and pistachio pastry bites

These chocolate and pistachio pastry bites are a twist on baklava (minus the syrup) and filled with chocolate.

  • 40 mins
  • Makes 20
  • Intermediate


  • 100g pistachios, finely chopped
  • 5ml ground cinnamon
  • 5ml brown sugar
  • 10 sheets phyllo pastry
  • 60g butter, melted + extra
  • 125g dark chocolate, chopped
  • icing sugar, to dus


  1. Preheat oven to 180°C. Line two large oven trays with baking paper. Combine the pistachios, cinnamon and sugar.
  2. Cut the phyllo sheets in half, then cover with a damp tea towel so they don’t dry out.
  3. Working with one sheet of pastry at a time, lightly brush half the sheet with melted butter. Sprinkle over some pistachio mixture. Fold pastry in half to enclose filling.
  4. Brush the top lightly with more butter. Place about a teaspoon of chocolate 1cm from the edge on the shorter end. Fold end over chocolate, then fold in about 1cm on each side. Roll up into a long thin cigarette shape.
  5. Place on prepared tray. Repeat the process with the remaining pastry and filling. Brush tops with extra butter.
  6. Bake for 15-20 minutes or until light golden. Dust with icing sugar while still hot. Cool.

Magazine issue date: November, 2016