Pistachio Caramel Buns
Heat the oven to 200°C (180° fan) 400°F gas 6. Generously butter 12 muffin tins and sprinkle with a little light brown sugar.
Roll out the pastry to a rectangle about 25 x 35.5cm|10" x 14") on a lightly floured surface with the long side nearest to you. Brush the pastry with the melted butter. Leave a 2cm|1" border and sprinkle the pastry with the brown sugar and 3/4 of the pistachios.
Roll up the pastry like a Swiss roll around the filling, seam side down. Trim the ends of the roll and discard.
Slice the roll into 12 equal pieces and place spiral side up in the tins. Bake for 25-30 minutes, until golden and risen. Cool in the tins for 3-4 minutes, then remove from the tins and place on a sheet of non-stick baking paper. Sprinkle with the remaining pistachios.