Puff pastry sheet – 1
Sugar – 1/2cup(or per taste)
Powdered nuts – 1/2cup
Thaw the puff pastry. In a bowl combine the almond and cashews powder, and sugar. Unfold 1 sheet of the pastry and sprinkle the powdered nut sugar over the top. Then gently spread it with hands and roll the rolling pin over the surface to press the sugar in completely. Repeat the same for the other side too.
Fold the longest side of the pastry inwards by about 2cm and flatten with the rolling pin. Fold both sides over one more, sprinkle again and roll. Lastly fold it completely and roll the rolling pin over for the last time. See here for the step-by-step method. Trim the ends with a knife.
Now cut the folded pastry into thin strips. Then turn them onto one side and chill in for 15 mins. Bake them for 7-8 minutes (time varies depending upon the oven) so it’s better to check them in between, as they tend to be brown very fast due to the sugar. Remove from the oven and turn the pastries over. Bake for 5-7 minutes more or until golden.Let it cool completely. Serve hot or at room temperature.