Ingredients (makes ~8 individual cakes)
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150 g / 5.3 oz fillo pastry, finely shredded
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300 g / 10.6 oz pistachio spread or cream
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Chocolate cake base, about 8 small pieces (homemade or store-bought)
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250 g / 8.8 oz melted chocolate
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50 g / 1.8 oz pistachios, finely chopped
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250 g / 8.8 oz strawberries, sliced
Method
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Prepare the Crunchy Fillo-Pistachio Filling
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Preheat oven to 200 °C / 390 °F (fan).
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Slice fillo pastry into ~1 cm strips, then process to fine flakes (or finely chop).
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Spread flakes on a tray and bake ~25 min, stirring every 7 min, until deeply golden. Let cool.
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Mix cooled pastry flakes with pistachio cream until well combined.
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Shape the Cakes
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Cut chocolate cake into small portions (~4–5 cm pieces or desired shape).
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Place one piece on a plate, spread 3 tsp of the crunchy pistachio mixture, then top with another cake piece and repeat.
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Add Chocolate & Toppings
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Drizzle melted chocolate over the top of each cake.
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Sprinkle with chopped pistachios and finish with fresh strawberry slices.
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🔧 Tips & Variations
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For extra texture, chill the cakes briefly before serving.
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Swap strawberry with raspberries or cherries for seasonal flair.
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Store in the fridge and serve slightly chilled for best taste.
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