Soan Papdi Puff Pastry Pockets -Easy Indian Fusion Dessert

This festive season, give your favourite Indian mithai a contemporary twist with this straightforward Soan Papdi Puff Pastry Pockets recipe — the place flaky puff pastry meets the nostalgic sweetness of Soan Papdi for a very irresistible Indian fusion dessert.

Perfect in your Diwali sweets platter, these fast Indian desserts are a enjoyable technique to reinvent conventional mithai into one thing elegant, aesthetic, and completely desi at coronary heart.

Soan Papdi Nutella Puffs

I’ve at all times believed festive sweets don’t must be difficult to really feel particular.

Over the years, I’ve shared every little thing from fast Indian sweets made with condensed milk to no-fuss desserts that come collectively in underneath half-hour, and even party-ready mithai recipes that make entertaining stress-free.

And this time, as an alternative of passing across the usual Soan Papdi bins like a sport of parcel, let’s flip them into one thing enjoyable and flaky — these Soan Papdi Nutella Puff Pastry Pockets are the right technique to give that mithai a contemporary, indulgent twist.

Ingredients

• 1 puff pastry sheet (thawed)
• ½ cup soan papdi (crumbled)
• ¼ cup Nutella (plus further for topping)
• 1 tbsp milk (for brushing)
• 2 tbsp chopped pistachios
• 1/2 tsp Sea Salt
• Rose petals and silver warak for garnishing

Step by Step Instructions

Preheat to 190°C / 375°F and place the rack within the center. Line a baking tray with parchment.

In a bowl combine crumbled soan papdi and Nutella and put aside (picture 1).

Place the remaining squares on high. Press the perimeters gently; crimp with a fork to seal so the filling stays inside. Trim any ragged edges. (photos 6 and seven)

Make a tiny slit or two on high of every to let steam escape. Lightly brush the tops with milk for a mushy glaze. (If you favor a deeper coloration, use egg wash — however milk retains it vegetarian.)

Bake at 190°C / 375°F:

• Mini 2×2″ squares: 14-18 minutes till golden and puffed.
• 3×3″ or bigger items: 18-21 minutes.
  Watch carefully towards the tip — ovens fluctuate.

Let pastries cool on a wire rack for 4–6 minutes (they need to nonetheless be heat however not molten-leaking). Spread a skinny layer of Nutella on every high (heat pastry helps it unfold and shine).

Sprinkle chopped pistachios, dried rose petals, and a tiny pinch of flaky salt for those who like distinction. Serve heat for the very best gooey middle and crisp layers.

Shape the puffs. To make it even easier, I used pre-cut puff pastry squares. Place about 1 tablespoon of the Soan Papdi–Nutella filling within the middle, fold it right into a triangle, after which use a cookie cutter or gujiya cutter to trim the perimeters neatly, giving it a festive gujiya-like form (photos 8 and 9).

Storage Instructions

• Refrigeration (short-term): Assemble the puff pastry pockets and retailer them unbaked within the fridge for as much as 24 hours. Place them in a container or tray that matches them comfortably with out squishingand separate layers with parchment paper if stacking is critical. Bake recent in a preheated oven at 190°C / 375°F simply earlier than serving to take pleasure in crisp, flaky layers.
• Freezing (long-term): Prepare the stuffed puff pastry pockets and freeze them unbaked on a tray or in a freezer-safe container, utilizing parchment paper between layers if wanted. Bake straight from frozen at 190°C / 375°F for 18–22 minutes (barely longer for bigger items) till golden and puffed.

For the tip: Avoid storing baked puff pastries, as they lose their flakiness and crisp texture. Baking recent is the important thing to preserving them indulgent and irresistible.

Serving Tips

• Serve recent and heat: Puff pastries are at their finest proper out of the oven, with crisp, flaky layers and a gooey Nutella–Soan Papdi middle.
• If serving later: Reheat in a preheated oven at 170–175°C / 340–350°F for 3–5 minutes to revive crispiness. Avoid microwaving, as it might make the layers mushy and soggy.
• For a festive platter: Bake simply earlier than company arrive to make sure each puff is completely flaky, or preserve frozen unbaked pockets able to bake on demand.

Baker’s Tips

• Puff pastry works finest when chilly. Keep the sheet refrigerated till able to roll, and keep away from over-handling to keep up flaky layers.
• Roll gently to even thickness; over-rolling can deflate the layers and make the puffs dense.
• Mini 2×2″ squares are excellent for balanced bites, whereas 3×3″ items are richer and extra indulgent. Adjust in keeping with your serving wants.
• Press edges gently and crimp with a fork to stop filling from leaking throughout baking; make a tiny slit on high to let steam escape.
• Avoid stacking baked puffs, as they lose crispiness; retailer unbaked and bake recent for finest outcomes.
• Spread a skinny layer of Nutella on high and sprinkle crushed pistachios, Soan Papdi flakes, and a pinch of sea salt to chop by means of the sweetness and add visible enchantment.
• Assemble and freeze unbaked pockets prematurely; bake straight from frozen for a recent, flaky deal with anytime.
• Watch your oven rigorously—bake till golden and puffed, adjusting time barely if wanted.

Related Recipes

1. Upside-Down Samosa Puff Pastry – Savory puff pastry recipe with Indian spiced filling; pairs properly for a candy & savory platter.
2. Peda Crumble Cookies
3. Short-cut Badam Halwa

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