• Preheat oven to 190°C / 375°F and line a baking tray with parchment paper.
• In a bowl, mix crumbled Soan Papdi and Nutella until combined; set aside.
• Lightly flour your surface and unroll the puff pastry sheet. Roll gently to even the thickness (don’t overwork).
• Cut into 2×2-inch squares for minis or 3×3-inch squares for larger pockets.
• Place half the squares on the prepared tray. Spoon about 1 tsp of filling into the center of each.
• Cover with the remaining squares, press edges gently, and crimp with a fork to seal. Make a tiny slit on top for steam to escape.
• Brush the tops lightly with milk for a soft golden glaze. Bake at 190°C / 375°F for 12–14 minutes (mini) or 15–18 minutes (larger pieces), until golden and puffed.
• Cool on a wire rack for 4–6 minutes, then spread a thin layer of Nutella on top while still warm.
• Garnish with chopped pistachios, a pinch of sea salt, rose petals, and silver warak. Serve warm.

For gujiya-shaped puffs:

• Use pre-cut puff pastry squares or circles. Add 1 tablespoon of filling to the center.
• Fold into a triangle or semi-circle, pressing the edges firmly to seal.
• Use a cookie cutter or gujiya cutter to trim neatly for a festive shape.
• The Baking Instructions remains the same.