Gulab Jamun Pastry – Indian Pastry
Easy, delicious gulab jamun pastries with a filling tastes just like cheesecake, Gulab Jamun Cheesecake! These grab and go Indian pastries can be made ahead of time and are sure to delight.
These gulab jamun pastries, a new Indian pastry I created takes inspiration from gulab jamun, a very popular Indian dessert. How? Well, it has saffron milk added to the cream cheese base, cardamom in the crust, and gulab jamuns baked inside and you can optionally top it with homemade rose whipped cream.
If you are a fan of gulab jamun Indian fusion desserts I also have Gulab Jamun Cake, Gulab Jamun Cupcakes, Gulab Jamun Ice Cream, Gulab Jamun Cheesecake, and even Gulab Jamun Pancakes!
Why you will love this recipe
- Eggless, vegetarian, and gelatin free
- Easy to make gulab jamun pastry recipe!
- Makes a pretty dessert for your dessert table at your next special occasion or Diwali party!
- Quick to prepare |Ready in under 30 minutes
Key Ingredient Notes
Below are ingredient notes. The full ingredient list and directions are in the printable recipe card at the end of the post.
Puff pastry: Ready made puff pastry sheets are used. Make sure to thaw them according to your box instructions.
I always thaw puff pastry by moving the box from the freezer to the fridge the night before. Then, I remove them the next morning right after I’ve made the cream cheese filling.
Cream cheese: Make sure this is at room temperature!! Otherwise you will get lumps when mixing.
I like to open the cream cheese package and cut into 3-4 blocks. Then, I leave it out on the countertop for an hour before I begin making these Indian pastries.
Milk: Whole milk is used.
Lemon juice: This brightens up cream cheese filling, don’t skip it!
Gulab jamuns: Use ready-made MINI gulab jamuns (easily found in the Indian grocery store). I use Bikanji. They have structure unlike fresh ones and will save you time. Freshly made gulab jamun tends to be a bit softer.
Note: you will have leftover gulab jamuns.
Preparation
Thaw puff pastry. I like to move it from the freezer to the fridge the night before and take out of the fridge after I make my cream cheese filling.
Make sure to put out cream cheese ahead of time to soften (about an hour).
Bloom saffron in 2 tbsp milk in a small bowl.
Line 2 baking sheets with parchment paper or foil.
Preheat oven to 400F.
Make Gulab Jamun Pastries
Add to a mixing bowl the cream cheese, 5 mini gulab jamuns, saffron milk, cardamom powder, and lemon juice. Beat until smooth. A few small chunks of gulab jamun is ok.
Unfold puff pastry sheets one at a time. Roll lightly to make it 10×10 inches. Use a circle cookie cutter (3½) to cut out 6 shapes in each puff pastry.
Then, use a slightly smaller circle cookie cutter to make a light indentation. This is where the cream cheese filling will be placed.
Place about 1½ tbsp of filling in the center of each circle and spread out, leaving an edge around the circle.
Brush the pastry edges with milk and sprinkle sugar on the edges. Place on parchment lined baking sheet. Leave a little room between each as they will expand.
Bake for 15-18 minutes or until golden brown and puffed. Remove and let cool completely.
Make Rose Icing
While the pastries cool, place powdered sugar, rose water, and milk in a small bowl. Mix until smooth.
Decorate Pastries
Lightly drizzle the pastries with the rose icing. You don’t need a lot for the rose flavor to come through.
Place thin slice of gulab jamun on top of each pastry.
Sprinkle crushed rose petals and chopped pistachios on top as a finishing touch.
Storing
These pastries can be made ahead of time or stored if not consumed right away. Place leftovers in an airtight container in the fridge. Reheat in an airfryer at 350F for about 3 minutes.
Gulab Jamun Pastry – Indian Pastry
Equipment
- 1 stand mixer or hand mixer
- 1 large bowl
- 2 baking sheets
- 2 sheets parchment paper
Ingredients
- 2 sheets puff pastry readymade – 1 lb (17 oz)
- 8 oz cream cheese softened
- 1 pinch saffron strands generous pinch for bigger saffron flavor
- 3 tbsp milk used in parts, 2 tbsp to bloom saffron and 1 tbsp to brush edges of pastries before baking
- 1 tsp lemon juice
- 10-12 mini gulab jamuns ready made, canned – I used Bikjanji brand. Used in parts – 5 in cream cheese filling, rest sliced for pastry tops
- 4 tbsp sugar used in parts – 3 tbsp in cream cheese filling, 1 tbsp to sprinkle on edges of pastries before baking
- ¼ tsp cardamom powder
Rose Icing
- ¼ cup powdered sugar
- ½ tbsp milk
- ¼ tsp rose essence I used Nielsen Massey brand, it is strong
For Decoration
- 1 tbsp rose petals
- 1 tbsp pistachios chopped
Instructions
Prep
- Thaw puff pastry. I like to move it from the freezer to the fridge the night before and take out of the fridge after I make my cream cheese filling.Make sure to put out cream cheese ahead of time to soften (about an hour).
- Bloom saffron in 2 tbsp milk in a small bowl.
- Line 2 baking sheets with parchment paper or foil.
- Preheat oven to 400F.
Make Gulab Jamun Pastries
- Add to a mixing bowl the cream cheese, 5 mini gulab jamuns, saffron milk, cardamom powder, and lemon juice. Beat until smooth. A few small chunks of gulab jamun is ok.
- Unfold puff pastry sheets one at a time. Roll lightly to make it 10×10 inches. Use a circle cookie cutter (3½) to cut out 6 shapes in each puff pastry. See Note 1 below.
- Place about 1½ tbsp of filling in the center of each circle and spread out, leaving an edge around the circle.
- Brush the pastry edges with milk and sprinkle sugar on the edges. Place on parchment lined baking sheet. Leave a little room between each as they will expand.
- Bake for 15-18 minutes or until golden brown and puffed. Remove and let cool completely.
Make Rose Icing
- While the pastries cool, place powdered sugar, rose water, and milk in a small bowl. Mix until smooth.
Decorate Pastries
- Lightly drizzle the pastries with the rose icing.
- Place thin slice of gulab jamun on top of each pastry.
- Sprinkle crushed rose petals and chopped pistachios on top as a finishing touch.
