Soak pitted dates in hot water for 15 minutes. Drain and save the soaking liquid.
Preheat oven to 400 F degrees. Line a baking sheet or 9x12 baking pan with parchment paper.
Add nuts, brown sugar, cinnamon and salt to a food processor. Pulse until the nuts are finely chopped. You mostly want tiny pieces, but also a few bigger ones.
Place the dates and 2 tbsp of the liquid you saved into a high-speed blender and blend until smooth. Add more water if you like a thinner consistency.
Roll out each sheet of puffy pastry on a lightly floured board or surface. Brush each sheet with the dates paste.
Evenly sprinkle the nuts and sugar mixture between the two sheets.
Roll up jelly roll-style. Cut evenly into about 14 rolls.
Place the rolls, nut side-down on the prepared baking dish. Bake until golden brown and cooked through, for about 15-20 minutes. Keep an eye on them and make sure they don't burn.
When the rolls come out of the oven, let them rest for 2 minutes. Pour maple syrup/honey on top. Garnish with chopped pistachios.
Serving Size 1
Servings 0