Sweet coconut pastry is a fusion recipe that makes delicious traditional Indian Gujiya or Karanji with the puff pastry turnovers. This pastry is excellent for a light snack, brunch, or dessert. It is buttery and packed with flavor.
We love using puff pastry in making a variety of savory and sweet dishes. Do try our Apple pie puff pastry and Savory Mushroom Puffs recipes too.
Sweet Coconut Pastry
This sweet Coconut Puff Pastry is air fried or baked, not deep fried. It is super easy to put together and is absolutely sublime. The flaky crust puffs up, creating the most amazingly light and flaky Coconut Puff Pastry that you and your guests will just love! Instructions to make these sweet coconut pastries in the air fryer as well as oven baking are included.
WHAT IS GUJIYA?
Gujiya is traditional Indian sweet / dessert food. They are deep fried sweet dumplings shaped like a half- moon or crescent.
The stuffing of these sweet dumplings include fresh or dried coconut, milk fudge ( mawa / khoya ) sugar, dry fruits and saffron.
Sweet Indian Empanadas
You can also call these pastry turnovers a fusion version of Mexican favorite food Empanadas. Speaking of Indo Mexican fusion, you must try our best Paneer Taco recipe along with these Gujiya Empanada Puffs for a sweet and savory party menu. It always is a big crowd pleaser.
Easy Recipe
So we decided to make these Karanji puff pastry to save on time and effort. Made from scratch Indian desserts ( also called sweets ) take a lot of effort. It also is very time consuming and hands on involved.
You have to make the dough, let it rise, prepare the stuffing, roll the dough, make the gujiya , then deep fry them and sugar syrup on top if you want to go the traditional route.
So these sweet coconut pastries are a simplified version of traditional Indian deep fried sweet called Karanji or Gujiya. The flavors and the satisfying taste are the same but the laborious efforts are considerably less !
Ingredients :
Coconut : I like to use fresh or frozen grated coconut to make this recipe. It is available in most Indian and Asian grocery stores. You can also use dry coconut flakes however, the taste will be different.
Sweetener: Powdered jaggery is my favorites for this recipe. You can also use coconut palm sugar, brown or regular sugar or diabetic friendly sugar substitutes.
Puff Pastry : Store brought puff pastry sheets. Thaw them to room temperature before using.
Other Ingredients : Ground cardamom powder and nutmeg powder for delicious sweet earthy flavors and few strands of saffron for golden orange color. Oil spray to grease the puff pastry bites before baking or air frying.
Optional Ingredients : You can add 2 Tablespoons raisins or 2 tablespoons dry fruits or nuts or ½ cup mawa or khoya or gulkand in the stuffing to make it richer.
Instructions
Thaw the frozen puff pastry according to instructions on the package. Meanwhile work on the stuffing.
To make the Stuffing / filling :
- Heat a deep non-stick pan on medium. Add the jaggery and cook on low setting for 1 to 2 minutes or till the jaggery melts, while stirring continuously.
- Add the coconut, saffron strands, cardamom and nutmeg powder. Mix well. Cook on a medium setting for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly. ( This stuffing can be made a few days in advance and refrigerated until ready to be used.)
Prepare the Coconut Puff Pastry Triangles
- Unroll the thawed puff pastry. You will most likely get three parts. Use a rolling pin and roll the pastry so it flattens properly. Using a knife, cut along those lines to divide the pastry into 3 parts.
- Cut each part into 4 small squares. Add 1-2 tablespoons of the filling in each of the center, leaving an inch from both sides. Fold one side of the pastry in the middle and bring it over to the other side to make a triangle.
- Seal all the edges by pressing over it. You can use a fork and press along the sides for a ridge like design. repeat the process and make 12 pastries.
Air Fry / Baking
- Arrange the stuffed puff pastries on a greased baking sheet or air fryer basket in a single layer. Do not over crowd them.
Air Fryer : Air Fry at 350 degree Fahrenheit for 15 minutes , turning and flipping halfway through. Puff pastries should be golden brown on both sides. Remove promptly and serve ! enjoy !
Oven Baking : If you want to bake these instead, preheat the oven at 400 degree Fahrenheit. Put the baking sheet in the middle rack and bake for 12-15 minutes. Flip and turn them midway to ensure even baking. Remove once they are golden brown. Serve and enjoy !
Serving Suggestions
These puff pastry gujiya bites are my favorite dessert to serve at parties. These crispy and flaky non-fried pastry is a popular North Indian sweet made during the festive season.
Holi ( the Indian festival of colors) and Diwali ( Indian festival of lights) parties are perfect to serve these pastry turnovers. For festivals and celebrations, they add a wonderful festive touch.
They are also perfect for tea time snack, casual get together goodies and delightful dessert.
How to Store Leftovers?
Cooled coconut puff pastry bites can be stored in an airtight container for 2-3 days at room temperature. After that, you should refrigerate them. They will stay good for a week in the refrigerator.
If you want to freeze them, store them in the freezer in an airtight container. Store them in a single layer in the container. They can be frozen for up to three months.
Our Popular Indian Desserts
- Gajar Halwa - Carrot Almond Pudding Vegan, GF, Instant Pot
- Mishti Doi - Caramlized Sugar Yogurt
- Coconut Rice Kheer Vegan, GF, Instant Pot
- Gulkand Peda
- Mukhwas Kulfi
- Ukadiche Modak
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📖 Recipe
Sweet Coconut Pastry
Ingredients
- 1 Frozen Puff Pastry Sheet Packet
- 2 cups grated coconut
- ¾ cup grated jaggery or other sweetener
- ½ teaspoon cardamom powder
- ⅛ teaspoon nutmeg powder
- Few strands of Saffron
- Optional : 2 Tablespoons raisins 2 tablespoons dry fruits or nuts, ½ cup mawa or khoya or gulkand
Instructions
- Thaw the frozen puff pastry according to instructions on the package. Meanwhile work on the stuffing.
To make the Stuffing / filling :
- Heat a deep non-stick pan on medium. Add the jaggery and cook on low setting for 1 to 2 minutes or till the jaggery melts, while stirring continuously.
- Add the coconut, saffron strands, cardamom and nutmeg powder. Mix well. Cook on a medium setting for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly. ( This stuffing can be made a few days in advance and refrigerated until ready to be used.)
- Prepare the Coconut Puff Pastry Triangles
- Unroll the thawed puff pastry. You will most likely get three parts. Use a rolling pin and roll the pastry so it flattens properly. Using a knife, cut along those lines to divide the pastry into 3 parts.
- Cut each part into 4 small squares. Add 1-2 tablespoons of the filling in each of the center, leaving an inch from both sides. Fold one side of the pastry in the middle and bring it over to the other side to make a triangle.
- Seal all the edges by pressing over it. You can use a fork and press along the sides for a ridge like design. repeat the process and make 12 pastries.
- Air Fry / Baking
- Arrange the stuffed puff pastries on a greased baking sheet or air fryer basket in a single layer. Do not over crowd them.
- Air Fryer : Air Fry at 350 degree Fahrenheit for 15 minutes , turning and flipping halfway through. Puff pastries should be golden brown on both sides. Remove promptly and serve ! enjoy !
- Oven Baking : If you want to bake these instead, preheat the oven at 400 degree Fahrenheit. Put the baking sheet in the middle rack and bake for 12-15 minutes. Flip and turn them midway to ensure even baking. Remove once they are golden brown. Serve and enjoy !
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