Take the puff pastry pack out of the freezer to thaw at least 20 mins before you start working with it.
Sprinkle your working surface with some flour and place one thawed sheet of puff pastry then spread cashew butter all over it avoiding 1/2 cm on the sides.
Take another puff pastry sheet and cover the first one by pressing gently on the edges to secure them.
Cut the prepared and filled square into 3 equal long rectangles.
Take one piece and cut it in the middle leaving one side attached.
Braid the two strands and fold like a knot.
Put each knot in an oiled muffin baking pan and brush it with coffee and water mixture and bake it in preheated oven on 180 until golden almost for 20-25 minutes.
Ingredients
Directions
Take the puff pastry pack out of the freezer to thaw at least 20 mins before you start working with it.
Sprinkle your working surface with some flour and place one thawed sheet of puff pastry then spread cashew butter all over it avoiding 1/2 cm on the sides.
Take another puff pastry sheet and cover the first one by pressing gently on the edges to secure them.
Cut the prepared and filled square into 3 equal long rectangles.
Take one piece and cut it in the middle leaving one side attached.
Braid the two strands and fold like a knot.
Put each knot in an oiled muffin baking pan and brush it with coffee and water mixture and bake it in preheated oven on 180 until golden almost for 20-25 minutes.
