This coconut filling recipe is the same as the Dilpasand / Thengai Bun, but instead of making dough for the bun, i have used the puff pastry for the outer layer. It tastes so delicious and you can't stop by one.
Coconut filling
In today's recipe, i have used fresh coconut because i knew that it would be gone in minutes and there would be no leftovers so i didn't worry about it going bad.
But you can very well use coconut flakes or desiccated coconut (see my coconut bun post where i used coconut flakes for the stuffing ). Make sure to adjust the sugar depends on whether you're using sweetened or unsweetened coconut.
Puff Pastry
I have been using the "Tenderflake" puff pastry(not sponsored/ad) ever since we moved to Canada and so far it's good for making the savoury and sweet as well.
When this coconut pastry is right out of the oven, it's crispy(i know which is totally contrary to the coconut bun) but still it tastes amazing. But if you really want the soft outer layer like a coconut bun, just leave it for a couple of hours or overnight so that the outer layer of the pastry becomes soft.
Shaping the Coconut Pastry
In today's recipe, i have just folded it in half (you can see it in the step by step pictures) and cut it into squares. But you can make it as bite sized pastry like how i did in this mini apple turnovers. So it all depends on how you want or what occasion you're making.
I personally make bite sized pastries for a get-together or someone visiting our home or when i'm making more that last for a couple of days.
Ok, now let's check out on how to make this delicious coconut pastry.
Sweet Coconut Pastries | Coconut Pastry
Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 4
Recipe Category: Dessert/Sweet | Recipe Cuisine: Indian
Recipe Category: Dessert/Sweet | Recipe Cuisine: Indian
Ingredients
Puff Pastry - 1 sheet
For Stuffing
Grated Coconut - 3/4 cup
Tutti frutti - 1/4 cup
Sugar - 1/4 cup
Cashews - 5
Raisins - 2 tsp
Ghee - 1 tsp
Water - 2 tbsp
Cardamom powder - 1/4 tsp
Tutti frutti - 1/4 cup
Sugar - 1/4 cup
Cashews - 5
Raisins - 2 tsp
Ghee - 1 tsp
Water - 2 tbsp
Cardamom powder - 1/4 tsp
Procedure
First heat the pan with ghee, add the cashew and raisins, roast till the raisins are puffed up.
Then add the sugar, coconut, and water. Mix it all together and cook till the sugar is completely melted.
Next add the tutti frutti and cardamom powder. Mix it all well and let it in the flame for 2-3 mins. Switch off the flame and let it cool completely.
Preheat the oven @ 420 F
Take a one sheet of puff pastry and roll into thin sheet with a rolling pin.
Then add the coconut stuffing on one side and close the puff pastry from the other side such that the coconut stuffing is sealed well. 
Next, take a fork and press it on the outer edges of the pastry(it helps to seal the edges well and also make a nice design on the border.) Then transfer the pastry sheet into a parchment lined baking sheet and cut the pastry into squares as shown below.
Brush the top of the pastry with some milk and put it in the oven and bake it for 15- 20 mins or until the top turns golden brown.
That's it, Delicious Coconut Pastry is ready to serve.
Notes:
- Depends on the sweetness of the coconut add more or less of sugar.
- Adding tutti frutti truly enhances the taste of the pastry. You can use store bought or home made tutti frutti
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