Description
A pastry that crackles and melts with every bite, featuring layers of phyllo dough, pistachio cream, and chocolate ganache.
Ingredients
Scale
- 1 package phyllo dough, thawed
- 1/2 cup melted unsalted butter
- 1 cup shelled pistachios
- 1/4 cup sugar
- 1/4 cup sweetened condensed milk
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/2 cup heavy cream (for ganache)
- 4 oz semi-sweet or dark chocolate, chopped
- 1/2 tsp espresso powder (optional)
- Powdered sugar (for topping)
- Chopped pistachios (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a baking tray with parchment paper and brush lightly with melted butter.
- Layer 6–8 sheets of phyllo dough, brushing each with butter as you go. Bake for 15–18 minutes or until golden brown. Repeat for a second phyllo stack. Let cool completely.
- In a blender or food processor, blend pistachios, sugar, condensed milk, cream, vanilla, and salt until creamy. Set aside.
- Heat cream to a simmer. Pour over chopped chocolate. Let sit 1 minute, then stir until smooth. Add espresso powder if using.
- Place one phyllo sheet on a flat surface. Spread pistachio cream evenly. Spoon over ganache. Top with second phyllo layer.
- Chill for 1 hour to set. Slice into squares. Dust with powdered sugar and scatter chopped pistachios on top.
Notes
- Work quickly with phyllo and cover unused sheets with a damp towel.
- Blend pistachio cream until very smooth for a luxe texture.
- Chill completely before cutting to keep edges clean.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 square
- Calories: 340 kcal
- Sugar: 16g
- Sodium: 70mg
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g