Nuts, Raisins and Shredded Coconut Pastry

Jane Kaylie


Nuts, Raisins and Shredded Coconut Pastry


☆☆☆☆☆ 0 votes

10 Min
25 Min


Add to Grocery List

  • 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.

Printable Recipe Card

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

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