Nuts, Raisins And Shredded Coconut Pastry Recipe

Name: Nuts, Raisins And Shredded Coconut Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup walnuts roughly chopped; 1/2 cup roasted almonds roughly chopped; 1/2 cup sultanas and raisins; 1/2 cup shredded coconut; 2 tablespoons orange blossom water / rose water; 1 tablespoon cinnamon; 1 tablespoon sugar; sugar syrup; 2 cups sugar syrup; 2 cups water; 1 tablespoon lemon juice; 1 tablespoon rose water; phyllo pastry Ready made, found at any Greek or Middle Eastern shop; 1/2 cup vegetable oil mix with a couple tablespoons of melted butter

Servings: persons

1/2 cup walnuts roughly chopped
1/2 cup roasted almonds roughly chopped
1/2 cup sultanas and raisins
1/2 cup shredded coconut
2 tablespoons orange blossom water / rose water
1 tablespoon cinnamon
1 tablespoon sugar
sugar syrup
2 cups sugar syrup
2 cups water
1 tablespoon lemon juice
1 tablespoon rose water
phyllo pastry Ready made, found at any Greek or Middle Eastern shop
1/2 cup vegetable oil mix with a couple tablespoons of melted butter

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.

880

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup walnuts roughly chopped, 1/2 cup roasted almonds roughly chopped, 1/2 cup sultanas and raisins, 1/2 cup shredded coconut, and more.

Yes, Nuts, Raisins And Shredded Coconut Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nuts, Raisins And Shredded Coconut Pastry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions