Making the Filling

• In a small saucepan, combine all the ingredients for the filling, except the toasted sliced almonds. 
• Cook on the medium low heat, stirring frequently, to make sure it doesn’t stick to the bottom of the pan.
• Continue cooking for 15-20 minutes till the coconut sugar is completely dissolved, the heavy cream is fully absorbed and the coconut is cooked through.
• Turn the heat off and stir in the toasted sliced almonds. 
• Cool for 20-30 minutes, till it comes down to almost room temperature. 

Making the Rolls

• Preheat the oven to 375 °F.
• Dust the working surface with some all purpose flour and place the thawed pastry sheet on it.
• Dust some more flour on the pastry sheet and roll it out to make it thinner.
• Cut the sheet into 5–3 in. wide equal strips along its length and then further cut each strip into 5 pieces, thus making 2 in. x 3 in. sized rectangular pieces. You should have about 25 pieces.
• Spoon about 1 tablespoon of the prepared coconut filling into the center of the cut pastry piece.
• Brush or use your pointer finger to dab water on one end of the of the pastry piece.
• Roll the opposite end over the filling and press it on the watered side to seal it (see FAQs & Notes for prep ahead instructions). 

Baking the Rolls

• Transfer to a parchment paper lined baking sheet. Make sure to place them about 1-2 inches apart.
• Bake for 20-25 minutes till they turn golden brown.
• Serve warm or at room temperature.