VEGAN Kesari Puffs

Instructions

1. Steep the saffron in 1/4 c warm water. Set aside. Thaw the puff pastry sheet according to package instructions.
2. In a medium pan, toast the semolina with 1 tsp coconut oil until it smells nutty and looks like beach sand. Keep stirring continuously to avoid burning. Transfer to a plate to cool.
3. In the same pan, heat the remaining coconut oil and fry the cashews and raisins until the cashews are golden brown and the raisins are puffed up. Drain and set aside.
4. In the same pan, add water, sugar, salt and let it come to a rolling boil on medium heat. Once it does, add the steeped saffron water along with the toasted semolina and keep stirring until the semolina absorbs all the liquid.
5. Stir in the vanilla and orange blossom water, cover and cook on low heat, until the semolina is cooked through and fluffy. Let cool completely and then stir in the nuts. Divide and shape into 12 balls.
6. Preheat the oven to 400°F/ 200°C. Line a large baking tray with silicone baking mat or foil.
7. Divide the puff pastry sheets into 12 pieces. Place each Kesari ball into the center of a piece of puff pastry. Bring up the four edges to the top, brushing a little water at the tips for them to stick to each other. Repeat with the others.
8. Place the shaped Kesari puffs onto the prepared baking tray and brush each with a little coconut milk - this will make sure it turns golden brown when baked (much like egg wash).
9. Bake in the preheated oven at 400°F/ 200°C for 15 minutes until puffed up and golden brown. Transfer to a wire rack to cool slightly before serving. Can be eaten warm or at room temperature, or even chilled. Keeps well refrigerated for a week.