Method

• 1.
  Place the pistachios in the bowl of a small food processor and whiz until a fine crumb. Combine 1/3 cup (55g) pistachio crumb with the sugar and set aside the remaining amount to serve.
• 2.
  Combine the double cream and ricotta in a bowl, then divide mixture into 4 equal portions. Place a sheet of filo pastry, with the long edge facing you, on a clean work surface. Brush with ghee and top with another sheet. Divide 1 portion of filling into 9 teaspoons. Place each teaspoon of filling in the centre of the pastry, forming a 15cm square. Sprinkle with some of the pistachio sugar, brush the edges with ghee and then fold over the pastry to enclose completely, creating a parcel. Repeat with remaining ingredients to make 4 parcels.
• 3.
  Heat a non-stick frypan over medium heat, brush the parcels with ghee and cook 1 at a time, folded-side down, for 1-2 minutes. Turn and cook for a further minute or until golden. Cut into triangles and sprinkle with extra pistachio to serve.