Ingredients

• 3 pcs sheets of filo pastry
• 2 pcs mozzarella cheese
• 4 pcs pumpkin flowers
• pistachio grain
• butter
• sugar
• salt

For the recipe of crackers made with phyllo dough, mozzarella and dried petals, open up the pumpkin flowers, eliminating the pistil; place them on a baking sheet lined with baking paper and season with salt and sugar. Dry them in the static oven at 90 ° C for 30 minutes, then break them up. Brush the sheets of filo pastry with a knob of melted butter. Fold them in half and brush them again with the butter, fold them again and brush them with the butter one last time. Trim the edges with a knife and divide each sheet into 3 equal rectangles. Line a baking sheet with baking paper, lay the phyllo dough rectangles and bake at 170 ° C for 12-13 minutes. Divide each mozzarella into 8 wedges. Alternate in the dishes the fillo dough crackers, the dried flower petals and the mozzarella slices. Complete with chopped pistachios and edible flowers to taste.

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