For the Filling: Mix the pomegranate juice, cream cheese, and honey.
Place the puff pastry on lightly floured parchment and roll out to about ¼" thick. Spread cream cheese mixture over the puff pastry rectangle and sprinkle with Wonderful Pistachios.
Starting at the long edge, roll up into a log and slice into ⅓" to ½" rounds.
Pinch the top and bottom of each circle to shape into petals, and attach 5 petals in the center to form a flower.
For the Egg Mixture: Mix the pomegranate juice, egg, and honey. Brush over the flowers and sprinkle with pistachios and cinnamon.
Bake for about 25 minutes or until golden brown. Let cool before enjoying.
Ingredients
Wonderful Pistachios No Shells Lightly Salted, crushed
