Mix honey with boiling water, let it cool down, then mix it with rose water and cardamom.

Preheat oven to 200°.

Melt the butter.

Spread the puff pastry on a floured work surface or directly on the baking paper, brush with melted butter, and place the next puff pastry layer on top.

Gently go over it with a rolling pin once.

Cut off the edges, and cut out ellipses using an ice-cold cookie cutter.

Cut longways in the middle of the ellipses with a sharp knife or a pizza cutter, leaving about 1cm free at the top and bottom.

Brush the Shirini Zaban with the honey-rosewater-glaze, and make sure it doesn’t run down the sides as it will stick together, and the sides won’t puff up.

Place in the fridge or freezer for 20 minutes, and let the puff pastry rest now.

Bake for 15- 20 minutes until golden, depending on your oven. Keep an eye on them for 15 minutes to make sure they don’t burn.

Remove from oven and immediately brush again with the honey.

Sprinkle with the topping of your choice. I sprinkled it with ground pistachios. You can sprinkle one side with ground pistachios and the other with shredded coconut.

Let cool down and enjoy.