Let the dough rest at room temperature for about 10 minutes. Heat 40 g butter, cinnamon and 125 g honey until the butter has melted. Coarsely chop nuts, pistachios and almonds, stir into the honey mixture and set aside.
Melt 80 g butter. Grease the recesses of a muffin tray (12 recesses). Spread 6 sheets of dough on a slightly moistened kitchen towel (use the rest of the dough for other purposes) and quarter them.
Place 2 quarters of pastry on top of each other in each hollow and brush with butter. Press down protruding corners a little.
Spread the nuts into the hollows. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 10 minutes. Take out. Sprinkle each tartlet with 1 tsp. honey. Carefully lift them out of the troughs and let them cool down. Serve with fresh fruit and Greek yoghurt.