Dil Pasand is one of the most delicious, yummy south Indian bakery treat. It is a flaky puff pastry filled with coconut, tutti frutti and baked to perfection. I wanted to give the traditional dilpasand a twist in my own style. By cutting out the coconut and adding oats in place. It turned out very delicious. Try it, you’ll also love this healthy version of DilPasand.

1 cup Oats (Quick-Cooking Oats)
1 cup Coconut (shredded)
1 cup Sugar
1 cup Mixed Nuts (chopped) – Walnuts, Cashews, Almonds & Raisins.
½ cup Tutti Frutti
1 tsp Cardamom powder
2 Puff Pastry Sheets
1 Tbsp Melted Butter

Thaw the pastry sheets at room temperature for 30-40 minutes before using.
Finely chop all the nuts of you choice and keep aside.
Preheat oven to 350°F.
In a pan, dry roast oats for a min on a low-med heat.
Add fresh grated coconut and roast for 2 mins.
Next add chopped nuts and fry for a min.
Add in sugar and mix just until it melts.
Add tutti frutti & cardamom powder, mix well. Transfer to a bowl & let the filling cool.
Take thawed puff pastry sheet and cut 2 rounds, one bigger and other little small in size.
Add filling over big circle, place the small circle on filling, fold over and seal it well using water. Press to flatten a little.
Roll out the remaining pastry sheets and repeat the same procedure to make another dilpasand.
Place the prepared dil pasand on a baking tray and brush melted butter on top.
Bake in pre- heated oven for 25 mins or until golden brown.
Meanwhile you could make some pastry hearts with the left over dough, dipped in sugar.
Place them on the baking tray in half way through. Re-apply some butter on dilpasand.
Slice and serve warm.

-Used Quick-Cooking Oats for this recipe. You could use regular old-fashioned oats too, but roast for a min more and coarsely grind after roasting, if desired. Toasting oats (either the old-fashioned or quick-cooking variety) gives them crispy texture and slightly enhances the oat flavor.
-Use mixed nuts of your choice.
-Over cooking the mixture after adding sugar makes the filling hard. So cook for a min(just until sugar starts to melt).
-Brush pastry using milk/butter/egg white for crisp golden color & shine.
-Ovens temperature may vary so continue baking until the crust is golden brown or after 25 mins of baking, leave DilPasand in hot oven for another 5-10 mins if still undone.

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