Coconut Swirls with Almonds and Raisins

Ingredients
Shredded coconut - handful
Jaggery (Gud)
Almonds - handful
Raisins - handful
Pastry sheets - Pepperidge Farm pastry sheet
Cardamom powder - 1/2 tsp

Preparation
Thaw the pastry sheet so that it can be easily rolled.

Soak the almonds in hot water so that it becomes easy to peel off the skin.

Take a small bowl and heat the jaggery in a little bit of water. Add the cardamom powder and shredded coconut and mix it well. Keep it aside to cool

Peel off the almonds and chop into small pieces.

Preheat the oven at 400 degree farenheit. Spread the jaggery mixture on the pastry sheet. Spread the raisins and almond pieces on the sheet. Roll the sheet and cut thin slices. Do not make the slices too thin.

Take a baking sheet and grease it or cover with parchment paper. Place the cut pieces of the pastry and bake in the oven for about 20 to 25 minutes.

Remove from oven and cool it. Carefully remove the pieces from the parchment paper and enjoy!!!