Adapted the recipe from the book Savoring soups and salads.
1/2 cup raw whole cashews
In a heavy wok, pour the oil and place over medium heat. When the oil is hot, add the cashews and keep frying until golden brown.
Cut the puff pastry sheet to form a long rectangle shape. Line a baking sheet with parchment paper and dust with some flour. Place the pastry in the baking tray.
Place a rod/dowel in the center of the puff pastry and fold them. If the dough is too sticky, sprinkle with flour.
Cut the edges into 1/4 inch strips running the knife. Make sure not to apply pressure on dough, so they won't tend to stick together. Unfold the dough carefully and remove the rod.
Place the chopped eggs diagonally in the center. Sprinkle with salt and pepper. Top it with the onion mixture.
Bake in a preheated oven at 375 degree F for about 30 to 40 minutes, or until the edges are golden brown. Cut into long puffs and enjoy!