I never had the nerve to make puff pastries on my own. 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. But 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; hence I took a bite of it 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.

Ingredients:

• Puff Pastry( store bought)- 1 sheet, cut into medium sized 9 squares
• Thaw the puff pastry sheets according to the instruction given on the back side of the box.

For making the filling:

• Coconut shredded( frozen/fresh)- 1/2 cup
• Egg-1
• Sugar-3tbsp
• Cardamom powder-1/2 tsp
• Raisins-2tsp
• Almonds sliced-2tsp
• Butter or Ghee-2tsp+2tsp

Preparation:

• Heat a skillet and add 2tsp of butter or ghee to it, when it melts, add the coconut to it and saute till its color starts to turn golden.
• Add the egg and scramble it, cook the egg without any lumps.
• Add sugar to this and stir well.
• Push the coconut mixture toward one side of the skillet.
• Add cardamom powder to this.
• Now add the remaining 2tsp 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.
• If you want you could roast raisins and almonds in  a separate pan and then add these to the  mixture. I roasted in the same pan to avoid extra cleaning
• Let the filling cool for sometime.
• Place about 1-2 tsp 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.
• Pre-heat 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.
• Bake it for about 15-20 minutes or until the puffs turn golden brown and crispy.
• 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.
• Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Tips:

• With this filling you can stuff around 12 puffs.
• If there is any filling remaining, it can be used to garnish  the puffs.
• In this picture I have cut the puff into two halves just to show the filling.