1. Filo pastry sheets brush with melted butter and icing sugar. Make 4 layers on top of each other’s.
Crushed pistachio sliced, cinnamon, honey, rose water. Orange blossom water, nut Meg, sugar and mix together.
3. Make filo pastry shells using small round rings and bake until golden brown color.
4. Filo shell fill up with pistachio filling then top of that put another filo shell and add keshta filling.
5. Garnish with filo dough flakes and crush pistachio.