Dilpasand or Dilkush is a soft flaky sweet, often found in bakeries of southern India. It is delicious with coconut, nuts, tutti frooti filling and pastry sheet drizzled with ghee.
This month’s Baking Partners Challenge is to learn ‘How to do a puff pastry sheet from scratch’. Thanks to Swathi Iyer of Zesty South Indian Kitchen for keeping this group fun.
Recipe source- BBC Food
Recipe suggested by – Sangeetha of Nitha Kitchen (A wonderful blogger and a good friend of mine)
Yields- Two (6″ round) Dilpasand
1 cup of All purpose flour
1/2 cup of Unsalted butter (1 stick of butter )
1/2 teaspoon of Fine sea salt
1/4 cup of cold Water
• In a large mixing bowl, sift flour along with salt.
• Make a well in the center and add cold water. Knead the dough until you get a firm round ball. Now, shape it to a rectangle and cover it with a plastic wrap. Place it in the refrigerator for two hours or overnight.
• With a rolling pin, roll butter (right from refrigerator) inbetween two parchment paper and chunk them loosely.
• Using Knife or spatula shape it to rectangle and store it in refrigerator with the same parchment paper till use.
• On a clean kitchen surface, dust flour and roll the dough, place butter in the center and seal it.
• Roll dough in only one direction. Keep edges straight and even.
(Don’t overwork the butter streaks; you should have a marbled effect).
• Fold the top third down to the center, then the bottom third up and over that.
• Give the dough a quarter turn and roll out again to three times the length.
• Fold as before, cover with plastic wrap and refrigerate for at least 20 mins before rolling the next time.
• Roll and fold four more times. If you see any butter leaks, just transfer it back to the refrigerator and work on it after 20-30.
• The next day, you can repeat the process for two more times and brush off the excess flour over the pastry dough. Chill the dough for an hour before use.
One good video to refer.
For the filling
1/2 cup of shredded Coconut (preferably from fresh coconut)
2 tablespoons of Sugar
1 tablespoon of Cashews
2 tablespoons of Tutti frooti
1/2 teaspoon of Cardamom powder
1 tablespoon of Ghee
1 egg or few tablespoons of milk
• In a small pan, roast cashews in ghee and keep it aside.
• In the same pan, roast shredded coconut for few minutes till you get a nice aroma.
• Add sugar and gently mix it. (Taking care not to burn any).
• Add tutti frooti, cardamom powder, roasted cashews and switch off the stove. Allow it to cool.
• Preheat oven to 400F. Grease a cookie sheet with ghee or oil spray.
• Roll the pastry sheet to 1/8″-1/4″ thickness on a dusted work surface.
• Cut 4 of 6″ round circles. Add few tablespoons of filling in the center. Allowing a inch gap all around the circle.
• Wet the edges with water and seal the top with another 6″ circle. With a fork, gently press the edges and seal it tightly.
• Give egg wash or brush it with milk.
• Transfer it to the greased cookie sheet and bake it for 15-18 mins or until it turns golden brown.
• Serve warm and enjoy!
Notes- Stack unused pastry sheet one piece on top of one. Shape it to rectangle and cover it with plastic wrap and store it in refrigerator.