Method

• 1.
  Stand the packet of pastry on the work bench for about 2 hours to bring to room temperature.
• 2.
  Grease a 20cm x 30cm slice pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
• 3.
  Weigh out pastry and place in a large bowl (wrap remaining pastry tightly in plastic wrap and store in the fridge for another use; see recipe notes). With your hands, pull pastry to loosen (at room temperature, it should be flexible and not break; see recipe notes), then roughly cut into 3-4cm lengths. Melt butter in a large frypan over medium heat. Add pastry and toss until well coated in butter. Cook, stirring often, for 15 minutes, or until pastry is crispy and well browned. Transfer to a large tray to cool slightly.
• 4.
  Place toasted pastry in a large bowl with pistachio spread and tahini and toss until well combined.
• 5.
  Place chocolate in a medium heatproof bowl set over a pan of simmering water (don’t let base of bowl touch the water). Cook, stirring occasionally, until chocolate is smooth and melted. Remove from heat.
• 6.
  Combine marshmallows and Turkish delight in a large heatproof bowl. Pour over three-quarters of the melted chocolate. Working quickly, stir well to combine. Spoon mixture into prepared pan, pressing to level. Dollop over pastry mixture and spread into an even layer. Drizzle with remaining chocolate to fill any holes and cover ingredients. Spread top with a spatula to evenly cover. Sprinkle with pistachio slivers. Refrigerate for at least 2 hours, or until set.
• 7.
  Serve cut into squares.