Sweet Puff Pastry

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Puff pastry with sweet coconut and egg filling, delicious…

I never had the nerve to make puff pastries dough from scratch . So I always go with the easy way of getting it from the frozen isle of a food store. I love to have puff pastry almost every day, but when I look at the nutritional facts label on the box, the percentage of saturated fat it has freaks me out. This doesn’t mean that I totally skip this crispy and flaky goodness. Occasionally, I get the craving to eat this. I usually make a meat filling and stuff it inside the puff pastry sheets, which are cut into medium sized squares.

This time, I wanted to make a different kind of filling, so I chose a sweet filling for this. I made the filling with coconut, eggs, sugar, raisins and almonds. When the puffs came out of the oven, it was crispy, flaky and golden. I couldn’t even wait for the puffs to cool down, I took a bite immediately. This sweet puff pastry tasted so good and loved the added raisins and almonds in it. One thing that happens whenever I make puff pastry is that the platter gets empty in just a matter of seconds.

Sweet Puff Pastry
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Puff Pastry (store bought)- 1 sheet, cut into medium sized 9 squares
For making the filling
  • Coconut shredded ( frozen/fresh)- ½ cup
  • Egg-1
  • Sugar-3 tbsp
  • Cardamom powder-1/2 tsp
  • Raisins-2 tbsp
  • Almonds or cashew nuts, sliced-2 tbsp
  • Butter or Ghee- 2 tbsp + 1 tbsp
Instructions
  1. Thaw the frozen puff pastry by placing it on the kitchen counter top for about 2 hours.
  2. Heat a skillet, add 2 tbsp of butter or ghee to it, when it melts, add the coconut to it and saute till its color starts to turn golden.
  3. Add the egg and scramble it, cook the egg without any lumps.
  4. Add sugar to this and stir well.
  5. Add cardamom powder to this.
  6. Push the coconut mixture to one side of the skillet.
  7. Now add 1 tbsp butter/ghee on the other side of the same skillet, roast the raisins and almonds in it, when they turn golden brown, mix along with the coconut/egg mixture.
  8. Let the filling cool down for sometime.
  9. Place about 1 tbsp of filling on to the middle of the each puff pastry squares, close the squares and seal the edges by pressing with your fingers and place these on the baking sheet lined with parchment paper.
  10. Preheat the oven to 400F. Depending upon which brand of puff pastry you are using, the baking time might vary, so if you are using frozen sheets, follow the baking instruction given on the box.
  11. Bake it for about 15-20 minutes or until the puffs turn golden brown and crispy.
  12. Bake it on the lower rack of the oven for the first 10 minutes and then move it to the upper rack for the remaining time. This would avoid the lower side of the puffs from becoming dark brown.
  13. Remove the pastries from the baking sheet and let cool down on wire racks for 10 minutes.
Notes
With this filling you can stuff around 12 puffs.

If there is any filling remaining, it can be used to garnish the puffs.

 

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