Nalini'sKitchen: Dilkush/Sweetened Stuffed Pastry

2015 is going to an end,I wanted to end the Bake-A-Thon series and this year with a sweet note.So tried this simple Dilkush.
Dilkush is a popular snack available in most of the bakeries and college canteen in South India.Two varieties are available in the bakery one is with the puff pastry and another one is made with the yeasted bread dough.
Already I have shared a version of Thengai Bun so tried this one with the puff pastry.Here I made two dilkush,for the first one I rolled the dough slightly thinner,so the output was flaky.Whereas the other is comparatively thicker dough,so it got a nice crust.Off to the recipe........................

Dilkush/Sweetned Stuffed Pastry

Basic Information

Preparation time ~ 30 minutes
Cooking time ~ 25-27 minutes

Makes ~ 2

Ingredients

Ingredient	Quantity
Puff pastry	1/2 sheet
Tutty frutty	1/4 cup
Desiccated coconut or grated coconut	1/2 cup
Sugar(white or brown)	3 tbs
Cashews/mundiri(broken)	2 tbs
Raisins	1 tbs
Cardamom powder/ellaki	1/8 tsp
Ghee/nei	1 tsp
Butter or milk or fresh cream	1 tbs(for brushing

Method

Heat the pan with ghee and fry the cashews,then add the grated coconut/desiccated coconut and sugar,give it a mix.Sprinkle a tbs of water,let the sugar melts.Add in the raisins and tutty frutty,cardamom powder.Mix it well till everything blends well.Put off the flame,let it cool down.

Thaw the puff pastry.Now take the pastry sheet on a rolling board,if needed dust with some flour.Using a rolling pin,roll the pastry sheet to 1/2 cm thickness.Use a cutter or lid cut the flatten dough to 9 inch and 8 inch circle.

Keep half of the stuffing in the 9 inch circle and cover the stuffing with the 8 inch circle..Seal the edges and pinch the excess dough as shown.

Use water if needed to seal.Keep it on a baking tray and brush it with butter or cream.Preheat the oven at 375 F and bake it for 25-27 minutes or till it gets a nice golden crust.