Crunchy triangles filled with pistachio cream

A few ingredients and off we go!

Prepare a baking tray with baking paper, open the sheets of phyllo pastry and fold them into three. Place in one corner a generous spoonful of cream of pistachio.

Fold into a triangle several times until the end of the strip and close with the last flap of dough.

Brush the triangles with milk, melted butter or olive oil.

Place in preheated oven, if ventilated at 160°, if static at 180°. Bake for about 20 minutes.

Bake, garnish with cream of pistachio using a pastry bag, icing sugar and sprinkles. Serve warm.