Puff pastry with sweet coconut and egg filling, delicious…
I’ve never had the nerve to make puff pastry dough from scratch, so I always take the easy route: grabbing a pack from the frozen aisle at the grocery store. I absolutely love puff pastry and could eat it every day, but every time I glance at the nutrition label, the saturated fat content makes me pause. That doesn’t mean I skip out on this crispy, flaky goodness entirely, it just means I enjoy it in moderation.
Most of the time, I make a savoury filling, usually stuffing the pastry squares with a flavourful chicken or beef mixture. But this time, I wanted something different: a sweet twist. I whipped up a delicious filling with coconut, eggs, sugar, dates, and cashew nuts. When the pastries came out of the oven, they were perfectly golden, crispy, and flaky. I couldn’t even wait for them to cool down before taking my first bite!
The combination of coconut, eggs, and cashew nuts along with the crispy puff pastry was simply divine.
One thing I’ve learned about puff pastry? No matter how many I make, they disappear within seconds!
- Puff Pastry (store bought)- 1 sheet, cut into medium sized 9 squares
- Ghee- 2 tbsp
- Coconut, grated- 1 cup
- Dates, chopped- 2 (or add 1 tbsp raisins)
- Egg- 2
- Sugar- 4 tbsp
- Cardamom powder- ½ tsp
- Cashew nuts, chopped- 2 tbsp
- If using frozen puff pastry sheets, thaw them by placing it on the kitchen counter top for about 2 hours.
- Place a pan over medium heat, add 2 tbsp ghee, add the grated coconut and saute till coconut starts to turn light golden in color.
- Add chopped dates or raisins, combine well.
- Add cardamom powder, combine well.
- Add the eggs and scramble them.
- Add sugar and combine well.
- Add the chopped cashew nuts & stir fry for 2 minutes.
- Take the pan off the heat.
- Let the filling cool down for a few minutes.
- Preheat the oven to 400 F or 200 C.
- Divide the puff pastry sheets to 8 square shapes.
- Place about 1 to 2 tbsp of filling onto the centre of each puff pastry squares, fold the square & seal the edges.
- Using a fork press the edges this will give a nice pattern on the edges.
- Place them on a baking sheet lined with parchment paper.
- Keep the baking sheet in the preheated oven, on the middle rack.
- Bake for 20 minutes.
- The baking time may vary depending on the brand of puff pastry you’re using, so be sure to follow the instructions on the box.
- After 20 minutes, take the baking sheet out of the oven.
- Enjoy while the puffs are warm, the sweet coconut egg filling along with the crispy puffs tastes absolutely delish, enjoy!
