• 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)



  • 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

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