Nuts, Raisins and Shredded Coconut Pastry

Jane Kaylie


Nuts, Raisins and Shredded Coconut Pastry

☆☆☆☆☆ 0 votes
10 Min
25 Min


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


1Place the sugar, water and lemon in a saucepan and simmer for about 20 minutes. Add the rose or orange blossom water at the end.
2Set aside. Mix the ingredients of the filling - you can add more cinnamon, raisin, coconut or add other nuts, according to taste.
3Cut 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.
4Put a spoonful of filling in one of the strips. Fold the strip over the filling, folding towards the opposite corner as you go.
5Continue folding until the end of the strip, cut away any excess. Place the triangles on a greased baking tray or baking sheet.
6Put 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.
7Serve with coffee and other Ramadan sweets, such as Qatayef, Fritters or, as here, Knafa fingers.

About Nuts, Raisins and Shredded Coconut Pastry

Course/Dish: Other Desserts
Main Ingredient: Nuts
Regional Style: American
Dietary Needs: Low Sodium
Other Tags: Quick & Easy, Healthy