Summer Recipe- Traditional Puff Pastry Gujiya Bites

Here’s a fun take on the traditional gujiya- Puff Pastry Gujiya Bites! The same flavors of gujiya in bite size which is easy to make using store bought puff pastry. They are so versatile and easy to use. In fact, I always a sheet or two of puff pastry in my freezer so that I can make something quickly in case I have unexpected guests at home. Because puff pastry is so awesome, I thought of using them to make these gujiya bites.The filling is rolled with in the puff pastry and then that log of pastry is cut into pieces and baked.

Ingredients

1 sheet puff pastry 9 x 9 frozen puff pastry sheet
1.5 teaspoon ghee
1 tablespoon chopped golden raisins
1.5 tablespoon chopped nuts cashews and almonds
2.5 tablespoons desiccated coconut powder 17 grams, unsweetened
1/2 cup + 2 tablespoons mawa grated, 60 grams, also known as khoya
1/4 teaspoon cardamom powder2.5 tablespoons granulated white sugar 32 grams
1 tablespoon flour mixed with 1.5 tablespoons water, to seal the pastry
1/2 cup granulated white sugar 100 grams
1/3 cup water 80 ml1 teaspoon kewra water or rose water

Method

* Thaw a 9 x 9 inch puff pastry according to instructions on package. Meanwhile work on the filling.

* Heat ghee in a pan on medium heat. Once the ghee is hot, add the chopped raisins and nuts. Saute for 2 minutes, then remove on a plate.

* To the same pan now add desiccated coconut powder and saute for 1 minute. Remove on a plate.

* Now, to the same pan add the grated mawa. Lower the heat and saute for around 4 to 5 minutes until golden brown.

* Transfer the roasted mawa to a blender and add 1 teaspoon milk and blend. This is optional, I did it because my mawa was dry. If using fresh mawa, you might not need to do this step.

* Transfer mawa to a bowl along with the roasted coconut, nuts, raisins. Allow it to cool a little, then add cardamom powder and sugar. Mix to combine everything, the filling is now ready. Set aside.

* In a small bowl, make a paste of 1 tablespoon flour and 1.5 tablespoons water. Stir and set aside.

* Unroll the thawed puff pastry. It will likely have two markings running length wise (where the pastry was folded), thus dividing the pastry into three parts. Using a knife, cut along those lines to divide the pastry into 3 parts.

* Now, take one part of the pastry and roll it a little to make it wider using a rolling pin. Apply the flour-water paste, along with longer sides of the pastry.

* Then add 2 to 3 tablespoons of the filling in the center, leaving an inch from both sides.

* Fold one side over the filling and then apply the water-flour paste on top of the folded side (see pictures above).

* Then bring the other side on the top of the side with the flour-water paste to seal it and form a log.

* Repeat with the remaining parts of the sheet to form a log.

* Place the pastry logs on a baking tray and freeze for 15 minutes. Meanwhile pre-heat oven to 400 F degrees.

* After 15 minutes, take the logs out of freezer. Cut each log in 8 equal parts.

* Arrange on a baking sheet lined with parchment paper.

* Brush the bites with milk (or use egg wash for golden shine). Bake at 400 F for 12 to 15 minutes until browned.

* Remove the bites from oven. Raisins and bit of the filling might look a little burnt from outside for some of the bites, that's okay simply scrape that. Let them cool while you make the sugar syrup.