Shrikhand Puff Pastry Cups

Ingredients

• 4 sheets (400 g), each 7 × 11 cm, thawedpre-cut puff pastry sheets
• as neededmilk, beaten egg or melted butter, for brushing
• 240 ml (1 cup), or as neededshrikhand
• as neededplain flour, for dusting
• optional, to tastesliced pistachios, for garnish
• optional, to tastedried rose petals, for garnish
• optional, to tasteedible gold leaf, for garnish

Instructions

1. 1

   Shape the pastry

   Heat the oven to 200°C. If the pastry is frozen, thaw it for 30 minutes. Dust the work surface with flour and cut three large circles from each pastry sheet. Use a smaller cutter to score a circle inside each one without cutting all the way through; this marks the centre to remove after baking. Brush away excess flour, brush the pastry with milk, beaten egg or melted butter, and arrange the circles on a parchment-lined baking tray.

2. 2

   Bake and cool

   Bake on the centre rack for 20–22 minutes, until the pastry is puffed and golden. Take the tray out of the oven and leave the pastry to cool for about 30–40 minutes.

3. 3

   Fill the cups

   Following the scored circle, carefully lift out the top centre of each pastry with a paring or serrated knife. Remove some of the inner pastry layers if needed to make a neat cup. Put chilled shrikhand in a piping bag and pipe it into the cups. Garnish with pistachios, dried rose petals and edible gold leaf, if using. Serve, or refrigerate the filled cups for 3–4 hours or until ready to serve.

What are shrikhand pastry cups?

Shrikhand is a sweetened, thick yoghurt dessert associated with western India, often flavoured with ingredients such as cardamom or saffron. Here it is served in crisp, individual puff pastry shells rather than on its own.

The contrast is the appeal: flaky pastry gives way to cool, creamy filling. Small garnishes add colour and a celebratory finish, making the cups well suited to Diwali.

Nutrition and macros by portion

The nutrition label shows one serving as written: 80 calories, 0g protein, 0g carbs, 0g fat.

The pastry supplies most of the carbohydrates and fat, while shrikhand contributes the creamy filling and some of the energy. Serve one cup alongside fresh fruit for a more balanced dessert plate.

Choose the pastry wash

Milk: Brush it over the pastry for a simple finish.

Beaten egg: Use it for a more deeply coloured, glossy surface.

Melted butter: This is another option listed in the recipe; brush lightly so the pastry is not weighed down.

Score, don’t cut

The inner circle needs to be scored without cutting through the pastry before baking. This gives you a guide for opening the centre once the layers have puffed.

Cutting all the way through at this stage can leave the shells without a defined cup. After baking, work gently with a small knife and remove inner layers only as needed.

Look for puff and colour

Bake the pastry on the centre rack at 200°C for 20–22 minutes. It should be risen and golden before you take it out.

Cool the shells for 30–40 minutes before filling. Warm pastry can soften the shrikhand and make the finished cups less crisp.

Pipe in chilled shrikhand

Use chilled shrikhand and a piping bag to fill the cooled shells neatly. Add it shortly before serving if you want to preserve the contrast between crisp pastry and creamy filling.

Pistachios, dried rose petals and edible gold leaf are optional garnishes. Add them after piping so they sit visibly on top.

Plan the serving time

The pastry shells can be baked and cooled before you assemble the dessert. Keep the filling chilled until you are ready to pipe.

The recipe allows the filled cups to be refrigerated for 3–4 hours or until serving. The pastry may soften as it sits with the filling, so assemble closer to serving for the crispest texture.

Recipe notes & tips

• Thaw frozen pastry for 30 minutes before shaping.
• Dust the work surface lightly and brush off excess flour before baking.
• Use a smaller cutter to score the inner circle without cutting through the pastry.
• Let the pastry shells cool fully before filling them.
• Keep the shrikhand chilled until you are ready to pipe it.
• Add the garnishes just before serving for a tidy finish.

Variations

• Vegan wash: Use a vegan alternative to the milk, egg wash or butter.
• Vegan filling: Choose a vegan shrikhand alternative, as suggested in the recipe note.
• Pistachio finish: Sprinkle sliced pistachios over the filling for a nutty garnish.
• Rose finish: Add dried rose petals for a floral-looking decoration.
• Gold finish: Top each cup with edible gold leaf for a festive presentation.

Common mistakes to avoid

• Cutting through the inner circle: Score it only, so the pastry can form a raised rim.
• Filling warm shells: Let them cool for 30–40 minutes first to help keep the filling cool.
• Overworking the pastry: Handle it gently when cutting and shaping to preserve its layers.
• Removing too much pastry: Use the score as a guide and take out inner layers only as needed.
• Filling too early: Pipe in the shrikhand nearer to serving if you want the pastry to stay crisper.

How to store

The recipe suggests refrigerating filled cups for 3–4 hours or until ready to serve. Keep them covered in the fridge and serve as soon as practical, since the filling can soften the pastry.

Frequently asked questions