Dilpasand is an Indian bakery-style puff pastry dessert filled with coconut and tutti frutti (candied fruits). "Dil" translates to "heart" and "pasand" to "like," and that is exactly what this sweet treat is for you! It is also popular as "dilkhush," which literally translates to "happy heart."
Dil pasand is a popular snack that is often served with masala tea or South Indian coffee. The flaky, crispy pastry with a soft, flavorful filling is sure to satisfy your sweet tooth and make your heart happy. Want to try a unique fusion dessert? Check out this raspberry kalakand.
Why you will love this recipe?
- This dilpasand recipe is easy to follow, even for beginner bakers. I am using store-bought puff pastry sheets for convenience, so you don't have to worry about making the pastry dough from scratch.
- Dil pasand can be made ahead of time and reheated before serving. This makes it a great option for busy weeknights or entertaining guests.
- It is a kid-friendly treat that is sure to please picky eaters. The sweet filling and flaky crust are irresistible, and the cardamom adds a fun and exotic flavor.
Puff pastry sheets: I am using store-bought puff pastry sheets. Pie dough can also be used for this recipe.
Tutti Frutti: These Indian candied fruits are mostly made using raw papaya. You can find them at your local Indian store or Amazon.
See the recipe card for full information on ingredients and quantities.
Do not boil the sugar-water mixture for a long time, and add the coconut only after turning off the heat. Overcooking the sugar mixture will turn it hard, ruining the texture of the filling.
Make sure the coconut mixture has cooled down completely before filling it in the puff pastry sheets.
Thaw the puff pastry sheets as per packet instructions, but keep a close eye on them. They should defrost enough so that you can work with them, but they must be cold when being handled. They will turn soggy if they are warm as the butter begins to melt. Also, this will make the dil pasand puffs soggy after baking.
What to serve with dilpasand
Dilpasand's sweetness pairs well with both hot and cold beverages. A strong cup of filter coffee is a classic drink paired with it. Serve it with vegetable puffs, egg puffs, or pakora for a savory and sweet counterpoint. My kids love dilpasand drizzled with chocolate sauce and served with fresh fruits and a glass of badam milk or cardamom hot chocolate.
Dilpasand can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months. Reheat it in a preheated oven or air fryer at 350 F (175 C) for 10-15 minutes.
Yes, desiccated coconut can be used as a substitute. Adjust the quantity to your liking.
You can use crescent roll or pie dough instead of puff pastry sheets. Adjust the cooking time accordingly.
More Indian snack recipes
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Dilpasand / Dilkhush (Coconut-filled Puff Pastry Dessert)
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
- Thaw the puff pastry sheets as per package instructions.
- In a saucepan, add sugar and water. Place it on low-medium heat until the sugar begins to melt.
- Turn off the heat and add the coconut, tutti frutti, and ground cardamom to the melted sugar. Mix well and let the mixture cool down completely.
- Once the puff pastry sheets thaw, cut them into round discs, one slightly smaller than the other.
- Place the larger sheet on the tray. Top with the coconut filling mixture, leaving some gap towards the ends of the sheet. Spead the filling evenly.
- Place the smaller sheet on the top. Apply water on the edges of the bottom sheet and seal the pastry.
- Bake in the preheated oven for 15-18 minutes or until the dilpasand is golden brown.
- Remove from the oven and brush with butter. Slice and serve warm.