Sweet filo triangles with cardamom, clementine and pistachios

Method

1. Heat the oven to 200°C fan/gas 7. Put the pistachios in a small dish and pop them in the oven while it heats up.
2. Cut the filo sheets in half to create 4 long strips, then cut each strip into quarters to create 16 squares. Brush each square with butter, then stack them up in 4 equal piles. Fold each pile in half on the diagonal to create 4 triangles, then put them on a baking tray lined with baking paper. Brush the tops with more butter, then bake for 8-10 minutes until crisp (remember to remove the pistachios once the oven is up to temperature).
3. Finely grate the zest of the clementines into a small pan, then add the crushed cardamom seeds, sugar and 50g water. Bring to the boil and allow to bubble for 2 minutes to create a syrup. Meanwhile, peel and cut the zested clementines into 1.5cm thick slices, then stir these into the syrup.
4. Serve the filo parcels with the clementines, a drizzle of syrup, the cream and the pistachios.