Preheat oven to 160 degree centigrade.
Flatten the filo sheets and cut in 4 equal parts. Keep it covered with a damp kitchen towel.

Take 1 filo sheet and loosely roll the filo around the straw leaving the last 3/4 of an inch at the end unrolled.

Placing each hand on both ends of the rolled filo, carefully push both ends towards the center to gather. Slide the filo out of the straw and curve to form a circle, pressing on the ruffled end to form a flat base. Press ends together. Repeat with remaining squares.

Place filo rounds on a lined baking tray. Keep them on the tray so that they are touching one another. This will be to ensure they do not open during baking.

Brush with the melted butter and bake for 25 minutes or until crisp and light golden brown.
Remove from oven and drizzle some honey or golden syrup as soon as they come out of the oven.
While its still warm, place chocolate in the centre or spoon or use piping bag for biscoff spread.
Garnish with pistachios.