Pistachio Twists

1 (17.5 oz.) pkg. frozen puff pastry, thawed

1 egg white, beaten

1/3 c. finely chopped shelled pistachios

Kosher salt to taste

Preheat oven to 350°. Line baking sheets with parchment. Unfold sheets and brush tops with egg white. Sprinkle pistachios and salt over egg white wash; flip sheets, brush with egg white and sprinkle with pistachios and salt. With sharp knife, cut pastry into 3” long strips, about ¾” wide. Twist strips twice, arrange on baking sheets so they don’t touch. Bake until browned, about 15 minutes.  Yield: 36.