Ingredients:
- Puff Pastry – 1 sheet (store bought)
- Dessicated coconut – 1 cup
- Tutti fruity – ½ cup
- Condensed milk – ¼ cup
- Fruit jam – ¼ cup
- Powdered sugar – ¼ cup
- Salt – 1/8 tsp
- Mixed nuts – ½ cup (almonds, cashew, pista)
- Cardamom powder – ½ tsp
- Poppy seeds – 1 tsp
- Whole milk – 1 tblsp (for topping)
Procedure:
- Preheat the oven to 400˚F
- In a wide mixing bowl, add the dessicated coconut, powdered sugar, condensed milk, tutty fruity, jam, mixed nuts, salt, toasted poppy seeds and cardamom powder and mix well (ref pic)
- Unwrap the puff pastry and cut into desire sizes; I have taken 6 equal small sizes (ref pic) and one large sheet (ref pic)
- On one part of the round shape; I have added about a tblsp of the stuffing mixture each (ref pic)
- Place the unfilled sheet over the filling (ref pic) and tuck it gently with your finger or with the help of fork (ref pic)
- Repeat the same process for the remaining sheet and keep aside
- Same way for the large sheet; fill the stuffing into the large sheet (ref pic) and place the unfilled sheet over the filling and tuck the edges gently (ref pic)
- Apply the whole milk generously onto the puff filled sheets (ref pic)
- Bake it for about 18-20 min or until it gets done
- The super flaky, tasty and mouth filled “DILPASAND” is ready to serve; serve hot
