Thawed (17 oz pk) Combine pistachios, honey, lemon juice, cinnamon and cloves. Unfold puff pastry; roll 0 cm thick into a 30 cm square. Cut pastry in half; brush with melted butter. Spread pistachio filling over half of each pastry lengthwise; fold unspread half of pastry over filling, press down. Using sharp knife, cut into 3 x 3- 0.75 inch strips. Twist strips; place on baking sheet. Bake at 180ºC for 15-20 minutes, or until lightly browned. (Tops can be glazed or sprinkled with powdered sugar.) Makes approximately 24 twists. ----