Instructions

1. Preheat the oven to 400 degrees F and set aside a muffin pan.

2. Place both sheets of puff pastry on a clean work surface. Using a rolling pin, roll each one slightly to extend about a half inch longer in one direction to create slightly longer rectangles. Make sure both sheets are approximately the same size.
3. Spread one sheet evenly with the ⅓ cup of pistachio spread, up to the edges. Sprinkle all over with the chopped pistachios. Top with the second sheet, and press down slightly to help adhere.

4. Using a pizza cutter, cut the puff pastry into 8 even strips starting from the longer side of the rectangle (the length) to make shorter strips. Roll each strip into a spiral. Place each spiral into a cup of the muffin pan.

5. Bake in the oven for 26 to 30 minutes, until golden brown and crispy on the outside. Remove from the oven and allow to cool for 10 minutes.
6. Meanwhile, set up a small bowl with ½ cup of cane sugar. Once the cruffins are cooled down enough to handle, but still quite warm, roll each cruffin into the cane sugar all over to coat. Enjoy warm or at room temperature. These will keep for 5 days at room temperature in a closed container.