Pistachio Pastry Twists

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   ["Whisk together egg yolks and water in a small bowl.", "Combine sugar, cinnamon, and cardamom.", "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.", "Bake at 400u00b0 for 19 minutes or until golden. Remove from pans immediately, and cool on wire racks.", "Note: To reheat pastry twists, bake at 450u00b0 for 5 minutes or just until heated. Cool. (As they cool, they crisp up.)"]

* Per serving · 4 servings · Values may vary.

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