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Preheat the oven to 190 degrees Celsius/ 375 Degrees Fahrenheit.
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Open a thawed puff pastry sheet. (If not already rolled then roll it into a 1/4 to 1/8 inch thick sheet.)
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Spread a light coat of melted butter over the sheet. Brush some sweet condensed milk. Sprinkle coarsely powdered walnut and pistachio. (Drizzle about 1/4 cup of condensed milk).
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Starting with the longer side, start rolling it tightly and press gently as you go.
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Keep the seam side down and cut into rolls about 1 and 1/2 inch thick.
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Arrange in a 8 or 9 inch greased pan by spacing it about an inch apart.
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Bake it for about 25-30 minutes or till the pastries are puffed and golden brown.
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While the puff pastry is baking, prepare the custard.
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FOR THE CUSTARD:
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In a saucepan, bring milk + cardamom + saffron to a simmer.
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Meanwhile, In a mixing bowl add the eggs and sugar and beat well till light and creamy.
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Pour the milk into the egg mixture little by little. Whisk the egg mixture as you pour the hot milk. (Its very important to keep mixing or the mixture can curdle as a result of the eggs getting cooked).
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ASSEMBLY:
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Pour this warm custard over the hot puff pastry and bake it for another 20 minutes, or till the custard thickens a bit, but is slightly runny.
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Drizzle with sweet condensed milk and top with chopped pistachios.
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Serve warm.