Kerala Coconut Puffs
Recipe: Sadika Fakir

Makes: ±12 puffs
Preparation: 30 minutes
Cooking: 15—20  minutes
Temperature: 190 °C
 
Ingredients 
1½ cup sugar 
¾ cup water 
½ t lemon juice
3 cups desiccated coconut 
3 T chopped almonds 
3 T chopped cashews 
3 T raisins (optional) 
½ cup condensed milk 
¼ tinned dessert cream
pinch of salt
1½  t cardamom powder 
1 t rose water 
2 rolls of puff pastry, thawed
milk or egg white for glasing pastry before baking 
 
Method 
Heat the sugar and water over medium heat and stir until the sugar is dissolved. Bring to the boil, add the lemon juice and cook for 10 minutes. Remove from heat and set aside. 
Preheat the oven to 190 °C .
In a pan roast the coconut and nuts together on low heat till slightly golden. Add to the sugar syrup with the rest of the ingredients, except the puff pastry and glasing, and mix to make a moist filling. 
Roll out the pastry and cut into squares or circles. Place 1 tablespoon of filling on one side of each square or circle, fold the other half over and seal the edges.
Place puffs on a greased baking sheet and brush with milk or egg white.
Bake for 15—20  minutes until golden and puffed up.