Step 1

Place the two phyllo sheets on top of each other on a kitchen counter. Brush the phyllo sheets with melted butter.

Step 2

Place little dabs of the clotted cream and sprinkle finely granulated pistachios and sugar evenly on the cream.

Step 3

Fold the four corners of the phyllo sheets inside and make an envelope shape. Brush the folded surface with melted butter again.

Step 4

Put 1 tbsp of butter to the non-stick pan and bring the to medium. After the butter melt put the prepared envelope dough in to the pan and fry both sides evenly.

Step 5

After both sides have light golden color, take it from the pan and put to the serving plate.

Step 6

Cut in 4 pieces, sprinkle finely ground pistachios and serve hot.