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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix cream cheese, sugar, and melted dark chocolate in a bowl until smooth. Transfer to a piping bag.
Cut filo sheets into squares. Fold as shown in the video, brush with melted butter, and pipe chocolate filling in the center. Close into a toffee shape.
Place pockets on a baking tray, brush tops with butter, and bake at 200°C for about 20 minutes until golden and crisp.
Garnish with crushed pistachios and dried rose petals. Serve hot.
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Ensure the filo sheets are covered with a damp cloth to prevent them from drying out while assembling.
Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate for a sweeter filling.
How do I prevent the filo sheets from drying out?
Keep the filo sheets covered with a damp cloth while working to prevent them from drying out.
Can these be made ahead of time?
Yes, you can prepare them ahead and bake just before serving for optimal crispiness.
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