- Pre heat the oven to 180 degrees fan and butter a 23 inch baking tin. Put the walnuts, sugar and cinnamon into a food processor and blend until fine.
- Lay the pastry onto a chopping board. Dot the butter over the top and very gently spread with your fingers so that it mushes in a little. Leaving a 2 cm gap at the top, sprinkle the nut mix over the pastry. Roll up from the bottom like a cigar and cut into 10 x 2 inch (roughly) pieces. Be very gentle when cutting so that you don’t squash the pastry. Place into the baking tin, three in the middle and the rest around them and bake for 35-40 minutes. Remove from the oven and leave to cool for 10 minutes.
- Meanwhile make the frosting. In a mixing bowl, beat the cream cheese, icing sugar and rose water together until smooth. Spread over the buns. Scatter over the pistachios and rose petals and serve immediately.
For the baklava buns
80g golden caster sugar
1 ½ tsp cinnamon
320g pack of ready rolled puff pastry
30g butter at room temp, plus extra for greasing
10g Iranian pistachio slithers, fine ground
1 tbsp rose petals
For the frosting
150g cream cheese
80g icing sugar
2 tsp rose water