Ingredients
- 1 pound fresh or frozen grated coconut, or 8 oz dry unsweetened
- 1/2 cup shelled unsalted pistachios
- 1/3 cup whole blanched almonds
- 1/3 cup golden raisins
- 1/3 cup canola oil or ghee
- 1/2 cup sugar
- 1/2 ts ground cardamom
- 1/4 ts freshly grated nutmeg
- 4 sheets puff pastry
Preparation
Step 1
reconstitute dry coconut in 1 cup water while other ingredients are prepped.
Combine pistachios, almonds and raisins in food processor and pulse to chop coarsely
Heat oil in a large nonstick skillet over medium-low heat. Add coconut and sugar and stir often for about 10 mintues.
Raise heat if needed to encourage browning, but watch carefully to prevent scorching. When light golden brown, add nut-raisin mixture and spices. Cook, stirring 1 minute. Set aside to cool.
Preheat oven to 400. On a lightly floured surface, roll out 1 sheet of puff pastry to about 12 by 18 inches. Using a biscuit cutter, cut out circles of about 5 inches. Place a heaping tablespoon of filling on half of each circle. Dip fingers in a cup of water and lightly moisten the edge of each circle. Fold pastry in half ove the filling and press to seal, then crimp edges. Place on a baking sheet.
Bake 15 to 20 minutes until puffed and browned. Serve ware or at room temp.