Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
½ cup Sugar
½ to 1 teaspoon Chopped candied ginger
¾ cup Natural American pistachios, finely chopped
1 package Frozen puff pastry sheets, thawed
¼ cup Butter or margarine, melted
Process sugar and ginger in food processor or blender until well blended; combine with pistachios and set aside. Separate pastry sheets. Sprinkle 2 tablespoons pistachio mixture over top of pastry; roll to 12 x 10 inch rectangle. Brush with melted butter; sprinkle with ¼ cup pistachio mixture and press lightly into dough. Bring short ends of dough to meet in center; repeat. Fold one half on top of other lengthwise to ¼ inch thickness. Place on lightly greased baking sheet. Repeat with remaining pastry sheet. Bake at 425° F. 8 to 9 minutes or until golden. Remove from baking sheet immediately to wire rack; cool.