• Follow the directions for thawing the gluten-free pastry dough if required. For Schar gluten-free puff pastry, thaw for 4 hours.
• Preheat the oven to 400°F or as directed on the box of the puff pastry. In a small bowl, pour in the pistachios, salt, cinnamon, cloves, and cardamom. Stir.
• Add in the honey and stir until mixed thoroughly. It's helpful to mix with 2 spoons since it's very sticky.
• Then roll out the thawed dough on a flat surface. Use a knife or a pizza cutter and cut the dough into thirds length-wise and then in half width-wise until you have 6 even squares.
• Next, press each square of dough into the cups of a muffin tin. Form the dough to the sides of the cup and seal any cracks. Form a ridge around the top of the dough. Then fill each cup by evenly dividing the pistachio filling. Gently fold the dough around the rim of each cup over the filling while leaving a somewhat circular opening.
• Bake on the middle oven rack for 18-20 minutes or until the pastry is crisped and lightly browned on top. While a few minutes remain for baking, make the syrup. Once removed from the oven, use a spoon to pour the honey rose syrup over each one, dividing it evenly. Allow the cups to cool for at least 1 hour to absorb the syrup.

Honey Rose Syrup Instructions

• Pour water and rose water in a small saucepan on the the stove over low heat. Bring it to a light boil.
• Then turn off the heat and stir in the 1 ½ tablespoons of honey. Mix well until the honey has dissolved.