Servings: 0
Ingredients
- 1 package (16 oz) phyllo dough (thawed)
- 1 1/2 cup pistachio cream
- 1 stick unsalted butter (melted)
- 1/4 cup milk chocolate chips
- 2 tbsp chopped pistachios (for garnish)
- 1 tbsp tahini
Instructions
- Preheat oven to 375ยบ (F) and prepare backing sheet with parchment paper.
- Unroll the phyllo dough and cover it with a damp towel to keep it from drying out.
- Brush each piece of phyllo dough with melted butter from edge to edge and stack them on top of each other. Repeat this until you have 5 layers.
- Using a sharp knife, cut phyllo into 6 equal squares
- Spoon a heaping 3 tablespoons in the center of the square
- Drizzle with Tahini
- Brush melted butter along edges and fold in half, pressing edges. Brush with butter.
- Bake for 10 minutes, checking frequently as ovens vary. Rotate pan after 10 minutes and bake for an additional 5-7 minutes until golden and puffed up.
- Allow turnovers to cool slightly and drizzle with melted chocolate and sprinkle with crushed pistachio.
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