Pistachio Pastry Twists

Ingredients

• 2 tablespoons butter melted
• 2  egg yolks 
• 0.5 teaspoon ground cardamom 
• 0.5 teaspoon ground cinnamon 
• 0.5 cup roasted pistachios finely chopped
• 17.3 ounce puff pastry sheets frozen thawed
• 0.3 cup sugar 
• 1 tablespoon water 

Equipment

• bowl
• baking sheet
• oven
• whisk
• pizza cutter

Directions

1. Whisk together egg yolks and water in a small bowl.
2. Combine sugar, cinnamon, and cardamom.
3. Carefully roll each sheet of puff pastry into a 9 1/2" square on a lightly floured work surface.
4. Brush each sheet with egg wash, and sprinkle with 2 tablespoons sugar mixture.
5. Sprinkle chopped pistachios evenly over 1 sheet, leaving a 1/4" border; top with remaining sheet, sugared side down. Firmly press edges to seal.
6. Brush top of pastry with melted butter; sprinkle with remaining sugar mixture.
7. Cut pastry into 3/4"-thick strips, using a pizza cutter. Twist each strip 3 times, and place 2" apart on lightly greased baking sheets.
8. Bake at 400 for 19 minutes or until golden.
9. Remove from pans immediately, and cool on wire racks.
10. Note: To reheat pastry twists, bake at 450 for 5 minutes or just until heated. Cool. (As they cool, they crisp up.)