Sweet Pistachio Twists

These pistachio twists look like they came from a bakery window, but they start with store-bought puff pastry and come together in under an hour. The filling is pure Mediterranean indulgence: finely chopped pistachios bound with honey, a squeeze of lemon juice, warm cinnamon, and a whisper of ground cloves.

Spread the filling across buttered puff pastry, fold, slice into strips, and twist each one into a spiral. They bake up flaky, golden, and shatteringly crisp with pockets of sticky pistachio filling hiding inside.

Two dozen from a single batch means plenty for a tea tray, a holiday cookie swap, or a gift box that looks far more labor-intensive than it actually was.

Pro Tips

• Chop the pistachios finely so the filling spreads evenly and the twists hold together when you cut and shape them. Large chunks tear the pastry.
• Press the pastry edges firmly after folding over the filling. If they come unsealed during baking, the filling leaks out and burns on the pan.
• Let the puff pastry thaw just until pliable but still cold. Warm pastry gets sticky and won’t puff properly in the oven.