• Preheat the Oven to 180C. Line a baking tray with parchment.
• I have used frozen mini puff pastry squares for the coconut puffs.
• Remove the frozen puff pastry sheets and line it on the parchment paper and let them come to room temperature.
• I have tried thawing the puff pastry sheets in the refrigerator, but they sort of stick together and becomes messy. Arranging them while they are still frozen works well for me.

Let us prepare the stuffing

• While the puff pastries are thawing, let us make the stuffing. In a wide bowl, take together coconut, tutti frutti, raisins, almonds, cardamom powder and saffron.
• Add milk to this and mix well. The final mix should be wet and holding the mixed fruits and nuts well with coconut.

Let us make Sweet Puffs

• By this time, the puff pastry must have thawed well. Place 1 - 2 teaspoon of stuffing in each sheet.
• Close the pastry with another pastry square, seal the edges with water. I have used fork and crimped the edges. This way you will get 20 coconut puffs.
• Brush the tops of the pastry with milk. Make small slits on top for air vent. Sprinkle some sugar on top for a caramelization
• Bake the pastries in the preheated oven for 18-20 minutes or until they rise beautifully and the tops brown well. Mine were done by 18 minutes. I turned on the top rod for last 3 minutes for the sugar to caramelize.
• Oven baking time and temperature varies with models. So bake accordingly. Keep an eye on the coconut puffs after 15 minutes.
• Once done, remove the puff pastry from the oven. Remove them on to a wire rack. Let them cool completely.
• They keep well on the counter for a day. Since it is made of coconut and milk, i prefer refrigerating them in an air-tight container.
• If serving puffs from the refrigerator, reheat them in the microwave for 10-15 seconds and serve warm.
• Enjoy these delicious coconut buns warm with your evening cup.