Phyllo khoya buns

Name: Phyllo khoya buns
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 cup khoya/mawa; 1/2 cup sugar; 1 tbsp. desiccated coconut; 1 cup milk powder; 1 tsp. cardamom powder; 8 almonds; 8 cashews; 10 pistachio; 8 sheets phyllo pastry; 1/2 cup butter, melted; 2 tbsp. powdered sugar; 1 tbsp. sugar

Sarvat Hanif @sarvathanif

Canada

These crispy Phyllo Khoya Buns will give your snack time a refined touch. This recipe's simplicity is what makes it so lovely. Khoya offers a rich, nutty filling that complements the butter, while phyllo pastry creates the ideal crunchy crust.

Feel free to experiment with fillings! Swap khoya filling with pistachio cream or almond or hazelnut cream, or even try a chocolate spread for a different twist. The flexibility of this recipe makes it perfect for any occasion, from casual treats to special celebrations.

They are ideal as a light dessert or as a striking treat for your upcoming party.

Sarvat Hanif @sarvathanif

Canada

They are ideal as a light dessert or as a striking treat for your upcoming party.

Saved

Ingredients

30minutes

4 servings

1 cupkhoya/mawa
1/2 cupsugar
1 tbsp.desiccated coconut
1 cupmilk powder
1 tsp.cardamom powder
8almonds
8cashews
10pistachio
8 sheetsphyllo pastry
1/2 cupbutter, melted
2 tbsp.powdered sugar
1 tbsp.sugar

Saved

Steps

30minutes

1

Roast the khoya (milk solids) in a pan over low heat for 5 minutes.
2

Add the milk powder and mix well for about 3 minutes.
3

Add the coconut and cardamom powder. Mix well for about 2 minutes.
4

Remove and cool.
5

Roast the nuts till fragrant. Remove and cool.
6

Coarsely grind the nuts and add the khoya mixture. Mix well and set aside.
7

Preheat oven 375F/190C and line a baking sheet with parchment paper.
8

Lay one phyllo sheet on flat surface and lightly brush with butter.
9

Pinch the middle of two opposite sides of the pastry sheet and push them towards the centre, to create a rumpled, gathered shape.
10

Repeat with the other sides as well.
11

Place 1 tablespoon of the khoya filling in the centre.
12

Fold one “petal” over the filling, and then repeat with the remaining petals to enclose the filling.
13

Carefully turn the bun upside down and place on the prepared tray.
14

Repeat the process with the remaining sheets.
15

Brush the tops of the buns with butter and sprinkle sugar over.
16

Bake for 15 minutes or until golden brown.
17

Remove and allow cooling slightly, then dust with powdered sugar and serve.