CHOCOLATE AND ICE-CREAM FILLO SANDWICHES

4 sheets fillo pastry
Cooking-oil spray
1 egg white, beaten lightly
1 tablespoon shelled pistachios, chopped finely
2 teaspoons caster sugar
1/4 teaspoon ground cinnamon
400 g low-fat vanilla ice-cream
1/2 cup chocolate topping

Stack fillo sheets together, spraying between each layer with cooking-oil spray. Cut fillo stack in half lengthways, then cut each half into quarters crossways; you will have 8 rectangular fillo stacks in all. Place stacks on greased oven trays. Brush 4 stacks with egg white, sprinkle with nuts, then combined sugar and cinnamon. Bake all stacks in hot oven about 5 minutes or until golden brown and crisp.