Sweet Pastry

Filling
6 cups milk
½ cup toasted coconut
½ teaspoon vanilla
1/3 cup turbinado sugar
1 teaspoon cornstarch
Dough
1 cup flour
2 teaspoons turbinado sugar
1 tablespoon heavy cream
1 ½ tablespoons melted butter
¼ cup plus 1 tablespoon water
Glaze
3 tablespoon honey
¼ cup chopped pistachio nuts
Ghee or oil for deep frying
Using milk, make curd (see recipe, page 80), and press it for 10 minutes.

Mix together curd, toasted coconut, vanilla, sugar, and corn starch. Set aside.

In another bowl combine flour, sugar, cream, melted butter, and water, Knead for 5 minutes.

Heat oil or ghee in wok.

Divide dough into eight balls. Roll out each ball into a 5-inch circle and place 3 tablespoons stuffing in the center. Fold over and press. Seal edges to form loops.

Fry in medium-hot ghee for about 15 minutes, turning occasionally until both sides are golden brown. Remove from ghee and drain on paper towels.

Glaze each sweet with a little honey and sprinkle with chopped nuts. Serve warm or cool.

Makes 8.

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