Soan Papdi Puff Pastry Pockets -Easy Indian Fusion Dessert

This festive season, give your favorite Indian mithai a modern twist with this easy Soan Papdi Puff Pastry Pockets recipe — where flaky puff pastry meets the nostalgic sweetness of Soan Papdi for a truly irresistible Indian fusion dessert.

Perfect for your Diwali sweets platter, these quick Indian desserts are a fun way to reinvent traditional mithai into something elegant, aesthetic, and utterly desi at heart.

Soan Papdi Nutella Puffs

I’ve always believed festive sweets don’t have to be complicated to feel special.

Over the years, I’ve shared everything from quick Indian sweets made with condensed milk to no-fuss desserts that come together in under 30 minutes, and even party-ready mithai recipes that make entertaining stress-free.

And this time, instead of passing around the same old Soan Papdi boxes like a game of parcel, let’s turn them into something fun and flaky — these Soan Papdi Nutella Puff Pastry Pockets are the perfect way to give that mithai a modern, indulgent twist.

Ingredients

• 1 puff pastry sheet (thawed)
• ½ cup soan papdi (crumbled)
• ¼ cup Nutella (plus extra 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 position the rack in the middle. Line a baking tray with parchment.

In a bowl mix crumbled soan papdi and Nutella and set aside (image 1).

Place the remaining squares on top. Press the edges gently; crimp with a fork to seal so the filling stays inside. Trim any ragged edges. (images 6 and 7)

Make a tiny slit or two on top of each to let steam escape. Lightly brush the tops with milk for a soft glaze. (If you prefer a deeper color, use egg wash — but milk keeps it vegetarian.)

Bake at 190°C / 375°F:

• Mini 2×2″ squares: 14-18 minutes until golden and puffed.
• 3×3″ or larger pieces: 18-21 minutes.
  Watch closely toward the end — ovens vary.

Let pastries cool on a wire rack for 4–6 minutes (they should still be warm but not molten-leaking). Spread a thin layer of Nutella on each top (warm pastry helps it spread and shine).

Sprinkle chopped pistachios, dried rose petals, and a tiny pinch of flaky salt if you like contrast. Serve warm for the best gooey center and crisp layers.

Shape the puffs. To make it even simpler, I used pre-cut puff pastry squares. Place about 1 tablespoon of the Soan Papdi–Nutella filling in the center, fold it into a triangle, and then use a cookie cutter or gujiya cutter to trim the edges neatly, giving it a festive gujiya-like shape (images 8 and 9).

Storage Instructions

• Refrigeration (short-term): Assemble the puff pastry pockets and store them unbaked in the fridge for up to 24 hours. Place them in a container or tray that fits them comfortably without squishing, and separate layers with parchment paper if stacking is necessary. Bake fresh in a preheated oven at 190°C / 375°F just before serving to enjoy crisp, flaky layers.
• Freezing (long-term): Prepare the filled puff pastry pockets and freeze them unbaked on a tray or in a freezer-safe container, using parchment paper between layers if needed. Bake straight from frozen at 190°C / 375°F for 18–22 minutes (slightly longer for larger pieces) until golden and puffed.

Pro Tip: Avoid storing baked puff pastries, as they lose their flakiness and crisp texture. Baking fresh is the key to keeping them indulgent and irresistible.

Serving Tips

• Serve fresh and warm: Puff pastries are at their best right out of the oven, with crisp, flaky layers and a gooey Nutella–Soan Papdi center.
• If serving later: Reheat in a preheated oven at 170–175°C / 340–350°F for 3–5 minutes to restore crispiness. Avoid microwaving, as it can make the layers soft and soggy.
• For a festive platter: Bake just before guests arrive to ensure every puff is perfectly flaky, or keep frozen unbaked pockets ready to bake on demand.

Baker's Tips

• Puff pastry works best when cold. Keep the sheet refrigerated until ready to roll, and avoid over-handling to maintain flaky layers.
• Roll gently to even thickness; over-rolling can deflate the layers and make the puffs dense.
• Mini 2×2″ squares are perfect for balanced bites, while 3×3″ pieces are richer and more indulgent. Adjust according to your serving needs.
• Press edges gently and crimp with a fork to prevent filling from leaking during baking; make a tiny slit on top to let steam escape.
• Avoid stacking baked puffs, as they lose crispiness; store unbaked and bake fresh for best results.
• Spread a thin layer of Nutella on top and sprinkle crushed pistachios, Soan Papdi flakes, and a pinch of sea salt to cut through the sweetness and add visual appeal.
• Assemble and freeze unbaked pockets in advance; bake straight from frozen for a fresh, flaky treat anytime.
• Watch your oven carefully—bake until golden and puffed, adjusting time slightly if needed.
• You can easily switch Nutella up with any nut butter, just like we did in these Dark Chocolate Pistachio Soan Papdi Truffles for a richer, more nutty flavor twist.

Related Recipes

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

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