All my childhood memories of snacks simply bounce back to Bangalore Iyengar Bakery and their sweet smelling Dilpasands chok filled with crunchy coconuts flakes and tutty fruity, redolant with the aroma of a tingling cardamom and sugar and everything sweet. Whenever we had a slice of Dilpasands, we would be transported to heaven and back! Every summer, when all my cousins would meet at my grandmother`s home in Madras, special occasions would come by when an aunt or uncle went shopping to R/Street and an unwritten rule would be to buy the Iyengar Dilpasands for the kids at home. Biting in to the crunchy flaky dilpasands and tasting coconuts, tutty fruity at once, would bring forth a burst of sweetness in the mouths and our days were made.
Recently I had really started craving for this Iyengar Dosa, as we would call it back then!! As I was in the baking aisle yesterday at the grocers, I saw the coconut flakes and tutty fruity and bulbs flashed in all directions. I grabbed them and I already knew I had puff pastries in the freezer at home. I decided to put an end to my craving once and for all…I also got some direction from here for this…
INGREDIENTS:
2 Puff Pastry Sheets thawed.
1 cup tuitty fruity.
1 cup Sweetened Coconut Flakes. (Please increase the measurement of sugar to 1/2 cup if using regular fresh coconut).
1/4 cup Fresh Grated Coconut.
1/4 cup Brown Sugar.
1/4 cup Water.
1 Tsp Crushed Cardamom.
Melted Butter for brushing the puff pastry sheets.
PREPARATION:
- In a sauce pan add the 1/4 cup water and add brown sugar and allow to melt completely for a couple of seconds. Switch off the flame and add crushed cardamom, tuitty fruity and all the coconut flakes.
- Use a ladle and mix it all completely. The consistency would be a mixture that`s very lightly holding to each other, on account of the brown sugar.
- Preheat the oven to 350F and butter the cookie tray. Set aside.
- Flour the surface and open the thawed puff pastry sheets. Using a vessel, make a big circle on one sheet.
- Make a slightly smaller circle on the other sheet. Use a sharp knife tip to make the circles. Save the corners.
- Place the bigger circle on the buttered baking tray. Using the melted butter, brush the pastry sheet. This would help the stuffing to stick to the sheet.
- Spoon out the coconut-tuitty fruity filling on to the puff pastry sheet and gently spread it leaving a small border around the stuffing.
- Now place the smaller sheet cut in to a circle over the stuffing and close the edges and seal them using the melted butter.
- Brush the melted butter all over the top to help in baking to a lovely golden brown colour.
- Using the remaining pieces, I made smaller little pockets of pastry holding the stuffing and sealed them.
- The pastry sheet that I used to make the smaller circle, had a little more dough left on the corners. I collected them and kneaded them in to a firm ball.
- Using my rolling pin, I rolled that in to a circle. Buttered the circle, spooned out the filling, brought the corners together and sealed it by pressing with a fork.
- Once the oven is pre-heated, bake the Dilpasands at 350F for about 12-20 minutes depending on the strength of the oven.
- When the dilpasands swell in size and bake to a golden colour, its time to take it out and cool it.
- Enjoy the Sweet and aromatic Dilpasands which bring forth the flavour of coconuts and sweet somethings all in one burst …..
HINTS:
- With the leftover dough, use your imagination to fill it with savory fillings – Alu Mutter, Sandwich fillings, Cheese & Spinach fillings etc.
- Using brown sugar makes the filling a little more dense because of the higher molasses content in the brown sugar . Also helps the filling to stay together.
Anubhavati -Tastes from my kitchen 
One of my favorites. Mouthwatering pics… Nice idea to use puff pastry sheets.
Any time I land in Salem, I have to eat fresh hot puffs from our closest Iyengar’s bakery. We would get a whole bunch of those and then get a few of these sweet ones to finish the deal. You take me right back there. I’m having a virtual sugar rush and loving it!
wow…tempts me shobha ….its alwaya been my favourite…ur pics took me back to the memories of my childhood days in blr…iyengar bakery sandwiches and dilpasands and cakes are always spl
Wowwwwwwwwww… looks sooo delicious.. thanks for the recipe dear !!
@ Anu,
i drool just thinking of the aroma from the bakery,,…
@ Hari thanks for the comments dear.
@ Swetha,,,,Enjoy your trip down memory lane…and then try it out and enjoy the dilpasand…
@ Jay,
it was so tasty and so yummy…i cdnt stop with just one.!!!
Shobha
Lovely treat, nice to be here, best wishes.
Awesome!! You made dilpasand at home!!
Its has been a long i had them, makes me drool…beautiful dilpasands..
looks so delicious thanks for the recipe , will try this this week ur bakery items are always tasty i would like to know the recipe for honey cake plz mail whenever i visit bgl i hunt for ur bakery and get this honey cake for my kutties like to try it at home.
@ Bhuvana,
Where do you get this honey cake? I have never had one….Let me see If I am able to come up woth some thing. Is it a simple pound cake flavoured with honey???
Shobha
wow!!!!! we all love dilpasands! really exciting to know that we can make it at home!!
it looks soo yummy and perfect ,in my childhood i loved this one very much hmmm .. now a days i miss this one but now woww i’ll surely try this thanku very very much
goodness, this brought back so many memories. My dad used to bring this along with veggie puffs and it would be a treat for us. We kids used to fight over the tuti-fruity coconut filling. Wonderful recipe.
Hi,
Where do u buy tuitty fruity. Is it frozen or fresh. Did u buy it in indian stores or in American grocery. I have never seen these colored ones in USA.
Hi Arthy,
I got the tuitty fruity from the local grocer`s….They dont call it tuitty fruitty here…they call it green cherry halves….you cd also try in stores like whole foods etc…
Shobha
Oh man! they all look so yumm! Perfect golden color!
Wow..(drooling) looks soo yummy!
Wonderful Recipe, thanks for posting! Found this while searching for something else. Glad I did…
Hi Shoba
This was just too good. Made it over the weekend for my guests and they just adored it. Satish & Dhruva also enjoyed it. Perfect measurements, perfect taste
Thanks
Thanks for the comments Priya. Glad you all loved them….
Shobha
any idea where we get puff pastry sheets in Mumbai?
I looked for Cherry halves in Safeway, they dont have it.
Any other specific shops where it could be available?
I live in CA.
Pls let me know, I am dying to try this, have all other ingredients at home expect this.
Thank You so much for the recipe, I was just craving for some chobe ki roti and khoye ki naan can’t wait to try this recipe for the 2 naan’s.
I dont know how long i’ve been looking for this recipe..but Im so excited now that I can make it!!..Thanks for posting
My family owned a chain of Iyengar Bakeries in Bangalore till a few years back. Since me and my brother opted out for paid jobs in foreign countries and since my parents were contented with life, they closed some bakeries and handed over the reins of others to my relatives. Now, after spending substantial time overseas, we both plan to go back and restart the classic old bakeries with a new modern touch. Just mustering enough courage and a business plan to go back to roots… wish us luck 🙂
Excellent recipe. Bring back so many memories. When we were young this was a treat each time we visit Gandhi Bazar Bakery. I am so glad you have put efforts to keep these recipes from Bangalore alive. Thanks
Excellent recipe…. i want to try it … it seems very easy to do …. could u please guide me from u get these pastry sheets … i searched in bangalore ,,, but i dint get. 😦
Excellent recipe…. i want to try it … it seems very easy to do …. could u please guide me from where u get these pastry sheets … i searched in bangalore ,,, but i dint get.
It is disingenuous to call this “Iyengar style” or ‘Dilpasands’. Old timers like myself will tell you that this delicacy dates back to our colonial days and until the 1970’s they were called “Muffins” and were predominantly made by Muslim owned Bakeries in Bangalore, KGF and Mysore. Like everything else in India these days, our great legacy is being hijacked by whoever has the nerve to copy without giving due credit. Incidentally, the Muslim community in and around Bangalore had mastered the art of baking and it is sad that their numbers have dwindled to the extent that they are almost extinct now. Iyengar bakeries in Bangalore are a poor substitute and I still yearn and go looking for the small quaint bakeries of the past, which made the best bread, butter biscuits, puff pastries and muffins.
Please tell me where we baught in delhi
looks so yummy…you have mentioned 1 cup coconut flakes and 1/4 cup fresh coconut in the ingredients but you have only added coconut flakes when do we add 1/4 cup fresh coconut in the recipe?
Please only add the dried coconut flakes..or fresh coconut flakes or a combination of the two keeping the proportion to 1 cup. Sorry for the confusion.