Take the filo pastry out of the freezer and allow it to defrost at room temperature.
Tightly wrap a dinner plate with 2 layers of cling wrap. Scoop out ice cream balls using a melon baller and place onto the cling wrapped plate. Work quickly and put the plate straight back into the freezer when finished.
Place defrosted pastry on a clean work surface and gently unfold. Cut down the middle of the pastry width ways and keep half aside. Pack up the other half and return to the freezer.
Place one sheet of pastry on the bench. Brush with melted butter and sprinkle with a sugar. Repeat with another sheet of pastry on top. Cover the remaining pastry with a damp tea towel.
Spoon 3 ice cream balls in a row onto the middle edge of the buttered pastry sheets and drizzle a teaspoon of Bitton Orange Jelly over the ice cream balls. Make sure you return the remaining ball of ice cream on the plate back to the freezer each time you make one.
Fold the pastry lengthways from left to right over the ice cream balls and then from right to left.
Now roll the ice cream balls in the pastry lengthways away from you so it forms a baklava style parcel. The pastry layer needs to just cover the thin side to protect the ice cream and with a sharp knife, cut off the excess pastry (if you keep rolling the pastry the full length, it will become too thick).
Brush parcel with melted butter, sprinkle with crushed pistachios and put straight in the freezer on a tray lined with baking paper.
Repeat this process until you have the desired number of parcels and return to the freezer for at least 30 minutes.
Heat the oven grill and place the parcels on the first shelf for 2 minutes. You must watch them and if they brown too quickly, move them to the second shelf. Drizzle with Bitton Orange Jelly and serve immediately.