New way of making half-moon shaped cookies for travel

Hello, friends, food lovers, and community!
Greetings! I hope you are all doing well and enjoying quality time with your loved ones.
Today, I'm posting a traditional recipe that I’ve modified to reduce the oil content. This dish is deep-fried and typically prepared for a festival, but I’ve transformed it into cookies for easier travel. The process is a bit involved, but the delicious result makes it totally worth it! it has been made in 3 steps.

Ingredients:
For filling/Stuffing

1/2cup grated coconut
1/4 cup pistachio
1/4 cup white poppyseeds
1/4 cup cashews
1/4 cup watermelon seeds
1 cup semolina
1 cup powdered sugar
4-6 cardamoms

For the outer cover

1.5 cups of white flour
1/2 tsp salt
1/4 cup of oil
3/4 cup of water might be less.

Paste for layers

1/2 cup avocado oil
2 tbsp potato starch or cornstarch.

Step 1 making dough

Mix all ingredients: white flour, salt, and oil, and mix well.
Using water gradually, make a soft dough, not too loose, not too hard, and wrap in plastic and keep aside for at least 1 hour.

Step 2: preparing filling/stuffing

In a pan, start roasting cashews, watermelon seeds, poppy seeds, and grated dried coconut one by one over low heat.

After roasting the seeds and coconut, use the same pan to roast the semolina until it changes color on low heat. I roasted it dry, but you can add some oil or vegan butter if you prefer. Once the coconut has cooled, crush it using your hands.
Chop the pistachios and crush the cardamom.

In a bowl, mix all the roasted ingredients: the seeds, nuts, coconut, cardamom, and semolina. Add powdered sugar, and mix everything thoroughly with your hands. Set this mixture aside.

Step 3: Making paste for layers.
Mix potato starch and oil until it becomes a creamy consistency.
Step 3: Making the Paste for Layers
Mix potato starch and avocado oil until you achieve a creamy consistency.

Please follow this recipe to know how to do it.

After allowing the dough to rest, it will become soft. Knead it for 2 to 3 minutes and form it into a roll, then divide it into 7 equal balls.

Next, roll each ball separately, dusting flour on the countertop to create thinner sheets. Apply a paste made of oil and cornstarch to each sheet and layer them carefully. Once layered, fold them back into a roll.

Cut the roll vertically in the center to create small pieces.

Press down the layered side and use a rolling pin to make small, thin sheets from the dough.

On each sheet, place filling in the center, wetting the edges with water. Fold the sheet into a half-moon shape and seal the edges by pressing them with your fingers. Use a cutter to trim any uneven edges. Your cookies are now ready to bake.

Continue this process for all the dough. If you prefer, you can fry them in oil until they turn golden brown over medium heat, or bake them in the preheated oven at 180 °C for 10 to 15 minutes, brushing oil on top. Don't discard leftover dough scraps; use them to create a crunchy crust!
Thank you very much
Take care and Happy Thanksgiving.
See you soon.