Real Recipes From Real Home Cooks ®

nuts, raisins and shredded coconut pastry

Recipe by
Jane Kaylie
Los Angeles, CA

Nuts, Raisins and Shredded Coconut Pastry

yield 8 serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For nuts, raisins and shredded coconut pastry

  • 1/2 c
    walnuts, roughly chopped
  • 1/2 c
    roasted almonds, roughly chopped
  • 1/2 c
    sultanas and raisins
  • 1/2 c
    shredded coconut
  • 2 Tbsp
    orange blossom water/ rose water
  • 1 Tbsp
  • 1 Tbsp
  • sugar syrup
  • 2 c
    sugar syrup
  • 2 c
  • 1 Tbsp
    lemon juice
  • 1 Tbsp
    rose or orange blossom water
  • ready made phyllo pastry (found at any greek or middle eastern shop)
  • ½ cup vegetable oil, mix with a couple tablespoons of melted butter

How To Make nuts, raisins and shredded coconut pastry

  • 1
    Place the sugar, water and lemon in a saucepan and simmer for about 20 minutes. Add the rose or orange blossom water at the end.
  • 2
    Set aside. Mix the ingredients of the filling - you can add more cinnamon, raisin, coconut or add other nuts, according to taste.
  • 3
    Cut the phyllo pastry into three finger wide strips. Keep them covered with a towel so they don't dry out. Brush with the oil and butter mixture onto each strip before you add the filling.
  • 4
    Put a spoonful of filling in one of the strips. Fold the strip over the filling, folding towards the opposite corner as you go.
  • 5
    Continue folding until the end of the strip, cut away any excess. Place the triangles on a greased baking tray or baking sheet.
  • 6
    Put in the oven at 250 C until crisp and golden brown. Allow to cool before dipping in the warm syrup. They should be dipped in syrup just before eating.Place in cupcake liners.
  • 7
    Serve with coffee and other Ramadan sweets, such as Qatayef, Fritters or, as here, Knafa fingers.