Method:
1 Preheat the oven to 200°C fan forced.
2 Combine the nuts in a frying pan over a medium heat, cook, shaking the pan for 5 minutes, or until toasted. Drizzle with 1 tbs pomegranate molasses, toss to coat. Remove pan from heat.
3 Unravel the pastry and cut a 15cm piece, place pastry flat on a board. Brush well with butter. Place toasted nuts in the centre. Roll up to enclose the nuts. Brush top again with butter.
4 Place the pastry on a baking tray lined with baking paper and bake for 10-15 minutes until golden.
5 Place the pastry on serving plate, drizzle with remaining pomegranate molasses and top with Persian floss.