Divide the filo pastry into pieces with 2 layers and cut them into 15 x 15 cm squares.
Heat a large pan with butter and lightly toast the cumin, add the apricot cubes, pineapple cubes and honey and mix well. Finely chop the two types of nuts and fold into the mixture. Place a large tablespoon on each piece of filo pastry and close them like an envelope. Brush with a little egg yolk to make the sides stick together and place the parcels on a baking sheet with the closure facing down. Brush with egg yolk and sprinkle with pistachios. Bake in a 175°C oven for 10 minutes until the parcels are crispy and golden brown.
Tip: Replace the nuts with other nuts.
