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.
Servings: 12 puff pastries
Calories: 322kcal
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 10x10 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.
Notes
Note 1: Alternatively, you can cut each puff pastry sheet into 6 pieces to make slightly bigger square shape pastries.
Nutrition
Calories: 322kcal | Carbohydrates: 26g | Protein: 4g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.004g | Cholesterol: 19mg | Sodium: 163mg | Potassium: 63mg | Fiber: 1g | Sugar: 8g | Vitamin A: 261IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 1mg