“Bangalore Iyengar Bakery Style” Dilpasand/ Puff pastry with coconut filling

Dilpasand is a popular south indian bakery snack. Dilpasand means “liked by the heart”. Iyengar bakeries all over south India carry this sweet coconut filled puff pastry. The buttery, flaky puff pastry is filled with coconut and tutti frutti and baked to perfection. Tutti Frutti means all fruits in Italian. It is a mix of colorful little bits of dried fruits. It is available in most Indian grocery stores. I got mine from India. I had requested my mom to send them through Yumjay’s friend N who is visiting us and she sent me 2 generous bags.


People standing outside a bakery eating dilpasand and vegetable puffs wrapped in newspapers around tea time is a popular sight in south India. What is amazing is that it can be recreated at home with minimal effort. I got the recipe from here and it takes less than 10 minutes to do the prep work. I made this dilpasand couple of days ago and Yumjay and his friend N demolished it within minutes:)


Thaw the puff pastry sheets and cut them into 2 circles. Spoon the coconut/fruit filling on to one of the circles. Take couple of minutes to admire the beautiful colors:)


Cover it with the second circle and seal the edges using a fork.


Pop it in the oven and bake until golden brown.




2 puff pastry sheets thawed

1 cup tutti fruitti

1 cup sweetened coconut flakes

1/4 cup fresh grated coconut

1/4 cup brown sugar

1/4 cup water

1 teaspoon powdered cardamom

1 tablespoon melted butter



1. Take water and brown sugar in a saucepan and let the sugar completely melt on medium heat. This should take about a minute.

2. Turn off the flame and add tutti fruiti, cardamom, coconut flakes and fresh coconut to the above. Mix well.

3. Preheat oven to 350F. Grease a baking tray with melted butter and set aside.

4. On a floured surface place the thawed puff pastry sheets.

5. Make a big circle on one of the sheets. You can use the lid of a round container to get the perfect shape. Place the lid on the puff pastry sheet and use a sharp knife to cut out the circle.

6. Repeat for the other puff pastry sheet. Make this circle slightly smaller the previous one.

7. Place the big circle on a baking tray and brush with melted butter.

8. Place the coconut-tutti fruitti filling on the sheet and spread it evenly.

9. Place the smaller circle on top of the stuffing and seal the edges using a fork.

10. Brush melted butter on top and bake for 30 minutes or until golden brown. Cut them into wedges and serve them warm.


2 thoughts on ““Bangalore Iyengar Bakery Style” Dilpasand/ Puff pastry with coconut filling

  1. Pingback: “Bangalore Iyengar Bakery” Style Vegetable Masala Toast | Eat,live,burp

  2. Pingback: Eggless Honey Cake | Eat,live,burp

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