Dil Pasand with puff pastry

Initial Preparation:

1. Thaw the puff pastry sheets as instructed in the package. Then cut one circle with maximum diameter out of each sheet.
2. Line a baking sheet with parchment paper and keep it aside.

Filling Preparation:

1. Heat ghee in a wide pan, slightly fry the cashew nuts and raisins.
2. Add in the grated coconut and fry for a minute.
3. Add in the brown sugar and granulated sugar. Fry until the the mixture is slightly sticky and medium golden brown in color over low-medium heat.
4. Add in the tutti-frutti, chopped cherries and mix well.
5. Add cardamon powder and mix well. Remove from heat and let it cool completely.

Dil pasand Preparation & Baking:

1. Preheat oven to 400°F.
2. Place a circle pastry sheet on the prepared baking pan. Lightly brush the beaten egg white on top.
3. Then arrange the filling on the pastry sheet. Leave ½ inch space on the sides.
4. Once finished with filling arrangement, gently place the second circle pastry sheet on top.
5. Seal the edges perfectly using a fork or handle of a spoon.
6. Then brush the beaten egg white on top. Bake until golden color on top or for about 13-16 minutes.
7. Serve warm.