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Coconut Puff Pastries
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Simplified version of traditional food used by Indian Jews for breaking the Yom Kippur fast. For more information, visit

Serves: Several dozen

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2 packets frozen puff pastry packets (available in any supermarket)
1 pound grated fresh coconut or sweetened coconut
100 grams almonds soaked, skinned and diced
100 grams pistachios soaked, skinned and diced
10 grams cardamoms shelled and powdered
50 grams raisins washed and dried
250 grams sugar (for unsweetened coconut)


  1. Pre-warm a deep non-stick pan over medium heat. When warm, add the grated coconut, sugar if (using unsweetened coconut), diced nuts, raisins and cardamom powder. Mix thoroughly.
  2. Keep stirring often until the mixture is golden brown then remove from heat and let cool to room temperature.
  3. Remove the puff pastry packet from the freezer 15 minutes before use. Cut one long sheet into three equal squares.
  4. With a tablespoon, place the cooled coconut mixture on each square. Close the square diagonally to make a triangle. Press the three edges to close tight, using wet fingers if needed.
  5. Place each pastry into an aluminum tray and bake for 30 minutes at 400 degrees (F) until golden brown.

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