Hands-On Time
45 Mins
Total Time
1 Hour 10 Mins
Yield
24
Greg DuPree

How to Make It

Step 1

Preheat oven to 400°F. Lightly coat 2 12-cup muffin tins with cooking spray.

Step 2

Process pistachios, walnuts, orange zest, 3 tablespoons of the sugar, and 1½ teaspoons of the cinnamon in a food processor until finely ground.

Step 3

Stir together remaining 3 tablespoons sugar and ½ teaspoon cinnamon in a small bowl.

Step 4

Place puff pastry sheets in a single layer on a lightly floured work surface. Roll out each into a 12-by-9-inch rectangle. Brush with butter and top with sugar-cinnamon mixture. Cut each sheet crosswise into 12 9-by-1-inch strips.

Step 5

Loosely twist each strip and coil into a “nest,” first covering bottoms of muffin cups, then working up sides. Tuck ends into nests and pinch firmly to seal. Place 2 teaspoons of the pistachio mixture in the center of each nest and top with 1 teaspoon of the honey. Bake, rotating halfway through, until golden brown, 18 to 20 minutes.

Step 6

Microwave remaining ¼ cup honey until bubbly, 1 minute. Brush hot nests with remaining honey.

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Ratings & Reviews

/5
Reviews
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