Ingredients :

• Feta — Buy it in a block, in its brine. Crumbled or pre-shredded feta won’t give the same creamy texture once whipped. Go for a Greek brand if you can — the higher fat content makes the cream more stable and less acidic.
• Honey — A liquid honey, not crystallized. Acacia honey works well — neutral enough not to overpower the feta. For the ‘hot’ side, dried chili flakes or ground piment d’Espelette, depending on what you have on hand.
• Puff pastry — Store-bought works perfectly fine. An all-butter pastry if you want optimal crispness. It should come out of the fridge just before use — if it’s too soft, it won’t twist cleanly and will stick to the work surface.
• Pistachios — Unsalted, unroasted. Crush them yourself with a knife, coarsely — not into a powder. You want to feel the crunch under your teeth, not just see the green color in the glass.