2nospuff pastry sheetsNot squares, the sheets like A3 size paper
4tablespoonchopped almonds
4tablespoonchopped cashewnuts
4tbsp chopped pistachios
3podscardamomseeds alone, crushed
2tablespoonmilk to brush on top
Sugar Syrup
½cupsugar
¼cupwater
4-5noscardamon podscrushed
2nosclovescrushed
juice of ½ an orange
Instructions
Take all the nuts, along with cardamom and cloves in a mixer and pulse it to get a coarse powder.Remove the puff pastry sheets, and let it thaw for 30 minutes on the kitchen counter.
Dust your work surface well with flour. Roll puff pastry sheets a bit, and use a plate (8 inches diameter) to cut out 2 round shapes.
Place one round-cut pastry sheet on a well greased baking pan, brush the sheet with butter and spread nuts powder generously on it. Now place the other sheet on top of the nuts and close.
Now comes the fun part of cut and braid. Place a small dessert bowl(roughly 1.5 inches in diameter), in the center and cut thesheet into quarters from the bowl. Now cut each quarter into 3 parts
Starting from any point, twist two strings in the opposite direction to form a ripple and press the edges together to seal like a petal.
Preheat the oven to 220C. Brush the top of the bread with some milk and sprinkle some nuts powder on top. Bake it for about 20-22 minutes until the top turns golden brown.
While the bread is baking , make the sugar syrup. Take everything, except orange juice, in a sauce pan, let it boil until sugar dissolves completely, Take it off the stove. Add orange juice and let it cool.
Remove the star. Let it cool for 10-15 minutes. Pour the sugar syrup on top and serve it warm. Just see them dissappear, my people even drank the sugar syrup, like coffee!!!