- Bake frozen puff pastry as per package instructions. Let cool after baking.
- Preheat oven to 180°C (350°F). Grease an 8-inch baking dish with butter.
- Break cooled pastry into bite-sized pieces. Layer them in the dish.
- Sprinkle raisins, coconut flakes, pistachios, and walnuts over the pastry.
- Whisk together milk, cream, condensed milk, and cinnamon in a bowl.
- Pour the milk mixture evenly over the pastry and nuts. Gently press pastry to soak.
- Bake for 15-20 minutes, or until bubbling and golden brown. Optional: Broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
- Serve warm for best texture and flavor.
- Calories:350 kcal25%
- Energy:1464 kJ22%
- Protein:8 g28%
- Carbohydrates:40 mg40%
- Sugar:25 mg8%
- Salt:200 g25%
- Fat:20 g20%
Last Updated on 4 months by Neha Deshmukh
Puff Pastry Dessert Recipe – Raisin, Coconut & Nut Bake
Okay, let’s be real. Sometimes you just need a dessert that’s comforting, quick, and doesn’t require a ton of fuss. This puff pastry bake is exactly that! I first stumbled upon a version of this when a friend brought it to a potluck, and I’ve been tweaking it ever since. It’s become a family favorite, especially when I need something warm and sweet on a chilly evening. It’s wonderfully simple, and the combination of textures and flavors is just divine.
Why You’ll Love This Recipe
This recipe is a winner for so many reasons! It’s incredibly easy – seriously, minimal effort involved. The flaky puff pastry combined with the chewy raisins, crunchy nuts, and creamy custard is a texture dream. Plus, it’s a fantastic way to use up any leftover puff pastry you might have. And honestly, who doesn’t love a dessert that feels a little bit fancy but takes almost no time at all?
Ingredients
Here’s what you’ll need to whip up this deliciousness:
- 4 Puff pastry squares (approx. 100g each)
- 2 tbsp Raisins
- 2 tbsp Coconut flakes
- 2 tbsp Pistachios, roughly chopped
- 2 tbsp Walnuts, roughly chopped
- 1 cup Full fat milk (approx. 240ml)
- 1 cup Whipping/heavy cream (approx. 240ml)
- 3 tbsp Sweetened condensed milk
- 1/8 tsp Cinnamon powder
Ingredient Notes
Let’s talk ingredients for a sec, because a few little things can make a big difference!
- Puff Pastry: I highly recommend using all-butter puff pastry if you can find it. It really elevates the flavor and flakiness. Shortcrust pastry won’t give you the same light, airy texture.
- Raisin Variety: I usually use golden raisins for a slightly milder sweetness, but regular dark raisins work beautifully too. Soak them in warm water for 10 minutes if you like them extra plump!
- Coconut Flakes: You can use either desiccated or shredded coconut flakes – it’s really down to personal preference. Desiccated is finer, while shredded has a bit more texture.
- Nut Quality & Regional Variations: Freshly chopped nuts are always best! In India, you’ll often find cashews added to desserts like this, so feel free to swap some walnuts for cashews if you like. Almonds are also a great addition.
Step-By-Step Instructions
Alright, let’s get baking!
- First, preheat your oven to 180°C (350°F). Grease an 8-inch baking dish with a little butter – this prevents sticking and gives a nice golden crust.
- Bake your frozen puff pastry squares as per the package instructions. We want them golden and flaky, but not too browned. Once they’re baked, let them cool completely.
- Now for the fun part! Break the cooled pastry into bite-sized pieces and layer them in your prepared baking dish. Don’t worry about being too neat – a little rustic charm is perfect.
- Sprinkle those lovely raisins, coconut flakes, pistachios, and walnuts evenly over the pastry.
- In a bowl, whisk together the milk, cream, condensed milk, and cinnamon powder until everything is well combined. This is your creamy custard base!
- Pour the milk mixture evenly over the pastry and nuts. Gently press the pastry down to help it soak up all that deliciousness.
- Bake for 15 minutes, or until the mixture is bubbling and golden brown. If you want an extra-golden top, you can broil it for the last 5 minutes, but keep a close eye on it to prevent burning!
- Serve warm. Honestly, that’s when it’s at its absolute best!
Expert Tips
- Don’t skip the cooling step for the pastry! Warm pastry will just fall apart when you break it up.
- If your pastry is browning too quickly, loosely cover the dish with foil during baking.
- For a richer flavor, use a splash of vanilla extract in the milk mixture.
Variations
This recipe is super adaptable – here are a few ideas to spice things up:
- Vegan Adaptation: Use plant-based puff pastry, and swap the milk and cream for coconut milk or another plant-based alternative.
- Gluten-Free Adaptation: Gluten-free puff pastry is available in many supermarkets now – it works surprisingly well!
- Spice Level: My aunt always adds a pinch of cardamom or nutmeg to the milk mixture for a warmer, more aromatic flavor.
- Festival Adaptations: This is a lovely dessert to make for Christmas or New Year’s. You could add a sprinkle of festive sprinkles on top before baking!
Serving Suggestions
This dessert is wonderful on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of chai or a glass of warm milk is the perfect accompaniment.
Storage Instructions
Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving. It won’t be quite as flaky, but still delicious!
FAQs
Is this dessert best served warm or cold?
Definitely warm! The pastry is at its flakiest and the custard is at its creamiest when it’s warm.
Can I use different nuts in this recipe?
Absolutely! Cashews, almonds, or pecans would all be fantastic.
What kind of puff pastry works best?
All-butter puff pastry is the gold standard, but any good quality puff pastry will work.
How can I prevent the pastry from becoming soggy?
Make sure the pastry is fully baked before adding the milk mixture. Don’t over-soak the pastry either – a gentle press is all you need.
Can this be made ahead of time?
You can assemble the dessert ahead of time and store it in the refrigerator, unbaked, for up to 24 hours. Just add a few extra minutes to the baking time.