Preheat oven to 220C (425F).

Place flours and butter in a food processor and whizz until mixture resembles breadcrumbs.

Combine water, sugar and yeast in a separate bowl. Add the flour/butter mixture and combine with your hands. The dough will be quite loose, but that's okay, it will firm up.

Refrigerate for 15 minutes.

Combine the nuts, date syrup and rosewater in a small bowl. Mix well.

Divide the dough into four, dust benchtop with a little flour and roll each quarter piece of dough into a cylinder about 2-3cm in diameter.

Slice the dough into discs, drop a small amount of the sticky, nut filling into the centre of each disc and pull up the sides to form a ball, then flatten each one slightly.

Decorate with a whole pistachio nut.

Bake in oven for 3-5 minutes, removing when golden in colour.