Pistachio Pastry Twists

• 2 egg yolks
• 1 tablespoon water
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1 (17.3-ounce) package frozen puff pastry sheets, thawed
• 1/2 cup finely chopped roasted pistachios
• 2 tablespoons butter or margarine, melted

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. Brush each sheet with egg wash, and sprinkle with 2 tablespoons sugar mixture. Sprinkle chopped pistachios evenly over 1 sheet, leaving a 1/4" border; top with remaining sheet, sugared side down. Firmly press edges to seal. Brush top of pastry with melted butter; sprinkle with remaining sugar mixture. 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.
4. Bake at 400u0b0 for 19 minutes or until golden. Remove from pans immediately, and cool on wire racks.
5. Note: To reheat pastry twists, bake at 450u0b0 for 5 minutes or just until heated. Cool. (As they cool, they crisp up.)

egg yolks, water, sugar, ground cinnamon, ground cardamom, pastry sheets, pistachios, butter

Taken from www.myrecipes.com/recipe/pistachio-pastry-twists (may not work)