Dil Pasand / Dil kush

Its been ages since I sunk my teeth on Dil pasand ( a sweet snack filled with tutti frutti and copra). Tutti frutti was banned in US by FDA for its color coating. I guess the ban is now lifted since Indian grocery's are now selling tutti frutti again (not sure for how long). Good for folks like me because Dil pasand is just not possible without tutti frutti. Thanks to Cousin S for making these at her place. A rare treat for me since its been 10 years since I had Dil pasand.

Hope you all had a great holidays and wishing you all best 2011!

Ingredients :-

pastry sheets - 2 (the one used for puff pastry )
Mix below ingredients -
tutti frutti - half cup
dry grated coconut - half cup
poppy seeds - 3 spoonful
sugar powder - 1/4 cup ( more less depending upon your sweet level)
cardamom powder about 1/4 spoon.

Method - Soften the pastry sheets and make it into a dough. Divide the dough into 4 equal balls (if you are using 2 pastry sheets). Roll the ball with a rolling pin and make a chapati. Make two chappatis. Spread the above sweet mix on one of the pastry chappati and cover the other chappati. Seal the edges by pressing the two dough together. Baked it at 345F for about 20 minutes ( until the crust gets golden). Take it out of the oven and cut it into 6 equal parts with pizza knife. Allow it to cool down before eating it. Dilkhush / Dilpasand is ready!