Place the two phyllo sheets on top of each other on a kitchen counter. Brush the phyllo sheets with melted butter.

Place little dabs of the clotted cream and sprinkle finely granulated pistachios and sugar evenly on the cream. 

Fold the four corners of the phyllo sheets inside and make an envelope shape. Brush the folded surface with melted butter again.

Put 1 tbsp of butter to the non-stick pan and bring the to medium. After the butter melt put the prepared envelope dough in to the pan and fry both sides evenly.

After both sides have light golden color, take it from the pan and put to the serving plate. 

Cut in 4 pieces, sprinkle finely ground pistachios and serve hot.