Gulab Jamun Turnovers with Rose Syrup and Pistachio
Golden, flaky puff pastry squares are filled with a cardamom-scented khoya and pistachio mixture that tastes like gulab jamun, then brushed with fragrant rose syrup right out of the oven. Store-bought pastry makes them easy enough for a weeknight treat.
- Prep
- 38 min
- Cook
- 22 min
- Wait
- 1 hr 10 min
- Total
- 2 hr 10 min
- Makes
- 8 turnovers
Steps
Before you start
- If your puff pastry is frozen, thaw it in the fridge overnight, or at room temperature for about 40 minutes, until pliable but still cold.
- Khoya (milk solids, also sold as mawa) is found in the refrigerated or frozen section of Indian grocers. Bring frozen khoya to room temperature so it crumbles easily.
- Line a large rimmed baking sheet with parchment paper.
- Read the timing: the turnovers need a 20-minute chill before baking, which is what keeps the layers puffed and the filling inside.
Thaw the pastry
- If frozen, unwrap the puff pastry sheets and leave them on the counter, still folded, for about 40 minutes (or thaw overnight in the fridge).
- Line a large baking sheet with parchment paper.
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Ready when: The sheets unfold without cracking and feel cool and flexible.
Tip: Don't let it get warm and sticky; cold pastry gives the best puff.
Mix the filling
- In a medium bowl, combine the crumbled khoya, powdered sugar, ground cardamom, 1/4 cup (30 g) chopped pistachios, 2 tbsp (30 ml) rose syrup and 1 tbsp (15 ml) milk.
- Mash and stir with a fork, then knead briefly with your fingertips.
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Ready when: The mixture is a thick, moist, scoopable paste that holds together when squeezed, with no dry crumbs.
Tip: If it feels stiff or crumbly, add more milk 1 tsp at a time. If it's sticky, it's too wet and will leak, so add a little more crumbled khoya.
Roll and cut squares
- Lightly dust the counter with flour.
- Unfold one pastry sheet and roll gently to a 10-inch (25 cm) square.
- Trim the edges if uneven, then cut into 4 equal squares of 5 inches (12.5 cm).
- Repeat with the second sheet to get 8 squares.
- Keep unused squares covered in the fridge while you work.
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Ready when: You have 8 even squares, each about 1/8 inch (3 mm) thick.
Tip: Roll in one direction only and use a light touch so the layers don't get squashed.
Fill the squares
- Divide the filling into 8 portions of about 2 tbsp (33 g) each.
- Shape each into a small log or oval and place it on the lower half of a pastry square, just off the center diagonal.
- Leave a 1/2-inch (1.25 cm) border.
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Ready when: Each square has a neat mound of filling with a clean border around it.
Tip: Overfilling is the main cause of leaks, so stick to the portion size.
Beat the egg wash
- Whisk the egg with 1 tbsp (15 ml) milk in a small bowl until fully smooth and streak-free.
- Lightly brush the border of each filled square.
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Ready when: The edges look glossy and slightly damp.
Tip: Keep egg wash off the cut edges, as it glues the layers together and stops them rising.
Fold and crimp
- Fold each square over the filling to form a triangle, pressing out any trapped air.
- Press the edges firmly together, then crimp with the tines of a fork.
- Transfer to the lined baking sheet, spacing them 2 inches (5 cm) apart.
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Ready when: The edges are sealed flat with clear fork marks and no gaps.
Tip: Trapped air makes turnovers burst at the seams, so press from the filling outward.
Chill and preheatOven 400°F / 205°C
- Refrigerate the tray of turnovers for 20 minutes.
- Meanwhile, position a rack in the center of the oven and preheat to 400°F (200°C).
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Ready when: The pastry feels firm and cold to the touch and the oven has reached temperature.
Tip: Use an oven thermometer if you can, as puff pastry needs a properly hot oven.
Glaze and slash
- Brush the tops of the chilled turnovers with egg wash, avoiding the cut edges.
- Cut two small 1/2-inch (1.25 cm) slits in the top of each to let steam escape.
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Ready when: The tops are evenly glossy and each has two clean slits.
Tip: Cut only through the top layer of pastry, not down into the filling.
Bake until goldenOven 400°F / 205°C
- Bake in the preheated 400°F (200°C) oven for 22–25 minutes, rotating the tray front to back after 12 minutes, until puffed and deep golden brown.
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Ready when: The turnovers are tall, deep golden brown on top and underneath, with dry-looking layers at the sides.
Tip: Pale pastry is underbaked and will be doughy inside, so give it a few more minutes if needed.
Cool briefly
- Slide the parchment with the turnovers onto a wire rack and cool for 10 minutes.
- The filling will be very hot at first.
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Ready when: The turnovers are warm, not hot, to the touch.
Brush with rose syrup
- Brush the warm turnovers with 2 tbsp (30 ml) warmed rose syrup.
- Immediately sprinkle with 1 tbsp (10 g) chopped pistachios and the dried rose petals, if using.
- Serve warm or at room temperature.
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Ready when: The tops have a thin, shiny coat of syrup and the garnish sticks in place.
Tip: Glaze while still warm so the syrup spreads thinly instead of soaking in or pooling.
Good to know
Tips
- Keep the pastry cold at every stage. If it softens or turns sticky while you work, put it back in the fridge for 10 minutes.
- Aim for a moist but firm filling. If it's runny, it will leak and burn on the tray.
- Don't skip the slits or the chill, as they stop the turnovers bursting and keep them tall.
- Use a dark, thick rose syrup for the best color and aroma, as light syrups are sweeter and less floral.
Make ahead
"Assemble through step 6, then cover the tray and refrigerate up to 24 hours, or freeze on the tray until solid and transfer to a freezer bag for up to 1 month. Bake straight from the fridge or freezer, brushing with egg wash just before baking and adding 4–6 minutes if frozen. Add the syrup after baking."
Storage & reheating
"Room temperature: up to 8 hours, loosely covered. Fridge: up to 3 days in an airtight container (the khoya filling is dairy). Freezer: baked turnovers up to 1 month. Reheat refrigerated or frozen turnovers on a baking sheet at 350°F (175°C) for 8–12 minutes until crisp and warm in the center, then add fresh syrup and pistachios."
Substitutions
- khoya (mawa) → 1 cup (240 g) whole-milk ricotta, drained overnight, or 3/4 cup (90 g) full-fat milk powder mixed with 3 tbsp (45 g) melted ghee and 2 tbsp milk. Ricotta gives a softer, less fudgy filling. Drain it well and omit the added milk.
- rose syrup → 1 tbsp honey plus 1/2 tsp rose water. Use the same substitution for the glaze, using 2 tbsp honey warmed with 1/2 tsp rose water.
- unsalted shelled pistachios → blanched almonds, finely chopped. Gives a similar crunch with a milder flavor and less color.
- all-butter puff pastry sheets → vegan puff pastry and a plant-milk wash. Replace the egg wash with 2 tbsp plant milk. Check that the pastry is dairy-free if needed.