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Baklava Pinwheels


100g Supreme Pistachio Kernels, finely chopped 
¼ tsp Supreme Cinnamon Powder
Pinch of salt 
50g melted butter
1 sheet of ready rolled puff pastry 
Milk/ egg wash

1 cup sugar
1 cup water 
1 tbsp lemon juice
1 tbsp Supreme Rose Water


Make the syrup: add sugar, water, lemon juice and rose water into a saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved, then reduce heat to medium-low and boil an additional 4-5 minutes. Remove from heat and let syrup cool while preparing baklava pinwheels. 
Add pistachios, cinnamon powder and salt into a chopper and pulse until finely chopped. 
Unroll the sheet of ready rolled puff pastry. Brush with melted butter then sprinkle over the chopped pistachios. Gently roll the pastry tightly and chill in the freezer for 30 minutes. Preheat the oven to 180°c and line some baking trays. Take a sharp knife and cut the roll into ½ inch slices and carefully arrange 1 inch apart on prepared baking sheets. Lightly brush with egg wash or milk and bake for 20 minutes or until puffed and golden. Pour the cooled syrup over the pinwheels and allow to cool before serving.