Sift flour into a bowl and rub in four tablespoons of melted butter.
Add water gradually to form a soft dough and knead for one minute until smooth.
Cover the dough with a damp cloth and set aside to rest.
Heat the remaining butter in a pan and cook semolina on medium heat until light brown.
Mix in almonds, poppy seeds, coconut, and spices, then cook for one minute.
Remove from heat, stir in caster sugar, and leave the filling to cool.
Divide the rested dough into 25 equal small balls.
Roll each ball into an 8cm circle and place two teaspoons of filling at one end.
Fold the pastry over, press the edges to seal, and crimp the borders.
Heat oil in a deep pan to 180°C and fry the pastries for 3 minutes until golden.
Remove with a slotted spoon and drain on kitchen paper.