Fillo baskets

published on 23 August, 2018 at 10:52
Ingredients:
9 sheets fillo pastry;
120 g (4.2 oz) butter, melted;
½ cup simple syrup;
1 cup chocolate, melted;
½ cup pistachios, chopped;
½ cup fresh raspberries.

Instructions
Preheat oven to 180C/350F. Cover baking sheet with a piece of parchment.
Brush one sheet of fillo with butter, fold in half and brush with butter again. Place wooden spoon of skewer on top of the fillo rectangle. Roll, leaving about 2.5 cm (1 inch) on the bottom. Crimp together and remove the skewer. Connect both ends to form a circle.
Pour melted chocolate in, sprinkle with pistachios and top with fresh raspberries.
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