Pistachio Chocolate Pastries

1: Heat the oven to 350°F.

2: Line a baking sheet with parchment paper or aluminum foil.

3: Microwave the chocolate bar with 1 tbsp coconut oil in a medium bowl for 30 seconds or until melted.

4: Ground the pistachios.

5: Unfold the pastry sheet on the baking sheet.

6: Spread the melted chocolate on top.

7: Sprinkle the ground pistachios.

8: Roll the pastry sheet into a 10-inch square.

9: Fold about 1 1/2 inches of the top and bottom edges in towards the center.

10: Fold in the same edges again over the first folds, leaving about a 1/4-inch space in the center.

11: Fold one half of the pastry over the other, making a 6-layer pastry roll.

12: Cut the pastry roll into 20 slices (about 1/2-inch thick).

13: Drizzle some chocolate on top and coat with sugar.

14: Refrigerate for 30 minutes.

15: Bake for 20 minutes or until the pastries are golden, checking after 10 minutes and flipping sides.

16: Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.