Shrikhand puffs
A twist on this classic indian dessert
Ingredients
- 1 pack frozen puff pastry sheets
- 1 cup strawberries mashed or pureed
- 1 cup chopped ripe mangoes pureed
- 1 cup caster sugar
- few saffron strands
- 1 tub greek yoghurt (1/2 kg)
- 1 egg
- 1 tsp powdered green cardamom seeds
Instructions
- Add the greek yoghurt to a cheesecloth, tie it up in a bundle and let it sit over a sieve to drain excess liquid. set aside until most of the whey or liquid has drained, around 1-2 hours. This is an optional step although it does give you a thicker shrikhand.
- Divide the yoghurt into two bowls. Add the mango puree into one and strawberry into the other. For the mango shrikhand add some saffron strands for an even intense yellow shrikhand. Mix with the sugar & powdered cardamom and refrigerate for at least an hour
- Prepare the puff pastry sheets and let it thaw as per packet instructions. I bought pre-cut square sheets. If you have the roll, cut it into squares
- Make a cut on two opposite corners of the sheet leaving a 1 inch border. Refer image to understand this better
- Lift the cut edge from one side and cross it over to the opposite corner - 3/4 of the way
- Repeat this with the other cut edge and cross it over to it's opposite corner. Prick the base with a fork to ensure it does not rise too much, making sure you do not prick the folded sides.
- Brush with egg wash(whisked egg) and bake in a preheated oven @ 200c for 10-12 minutes or until browned
- Using the flat end of a spatula or any other appropriate tool, push down the centre of the puffs making space to spoon the filling
- wait for the puffs to cool down and spoon the mango and stawberry shrikhand into the baked puffs alternating between the two fillings.
- garnish with some freshly chopped fruit and mint and serve warm.