10 Toast pistachios until golden brown. Add toasted pistachios and crumbled halva to the shortbread crumb and mix well. Store in an airtight container until ready to use. Filo Sheets 11 Blitz caster sugar and sesame seeds in the processor to a fine crumb. 12 Lay a single sheet of filo down onto a piece of baking paper, brush liberally with butter, then sprinkle with sesame sugar. Repeat this process with the rest of the sheets, leaving the top layer free from sesame sugar. 13 Place another sheet of baking paper over the top and place between 2 trays to press. Refrigerate to set butter. 14 Preheat oven to 165°C fan forced. 15 Once set, cut the pastry into 8 rounds to fit the same moulds used for the parfait. 16 Bake the filo in between the two trays for approximately 10 minutes, rotating the tray throughout cooking to ensure even colouring. Once golden brown, remove from oven and allow to cool on a rack.
TIPS Nearly all of the steps in this recipe can be prepared in advance
To Assemble 17 Remove the parfait from moulds and sandwich between two of the filo wafers. 18 Liberally sprinkle the halva shortbread crumble and place fresh honeycomb over the top. Serve.
Make the parfait the day before and store in the freezer overnight, as this process is the lengthiest in the whole recipe The shortbread and filo sheets will last a few days in an airtight container
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