Dilpasand / Dilkhush (Coconut-filled Puff Pastry Dessert)

Dilpasand sliced and placed on a white plate.

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5 from 67 votes

Dilpasand / Dilkhush (Coconut-filled Puff Pastry Dessert)

Dilpasand is an Indian bakery-style puff pastry dessert filled with coconut and tutti frutti (candied fruits).

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Snack

Cuisine: Indian

Diet: Hindu, Vegetarian

Servings: slices

Calories: 523kcal

Author: Shilpa Kerur

Equipment

Ingredients

2 sheets puff pastry
½ cup sugar
¼ cup water
1 cup tutti frutti
1 cup coconut fresh or frozen
½ teaspoon ground cardamom
1-2 tablespoon butter melted

Instructions

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.

Notes

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.

Ensure the coconut mixture has cooled down completely before filling 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.

Nutrition