Pre-heat the oven to 180c. Cut each sheet of pastry into quarters so you have 20 squares.

In a bowl mix the Moro and pistachio pieces together and then spoon an even amount onto each square of pastry. 

Pull up the corners and sides and pinch together tpo form a pouch. Place on an oven tray lined with baking paper and bake until the pastry is cooked and golden. This won't take long - so keep an eye omn them.

Dust with icing sugar and serve with whipped cream.