If you love traditional gujiya but don’t want to spend hours shaping and deep frying, these Open Gujiya Puffs are the perfect solution.

Made with flaky puff pastry and rich mawa dry fruit filling, this is an easy baked Holi sweet that looks festive and tastes just like classic gujiya — but with half the effort.

Perfect for Holi parties, gifting boxes, or quick festive baking at home.

Why You’ll Love This Recipe

• No deep frying
• No shaping or sealing
• Ready in under 30 minutes
• Uses store-bought puff pastry
• Perfect fusion Holi dessert

Ingredients

For Gujiya Filling

• 1 cup grated mawa (khoya)
• 2 tbsp desiccated coconut
• 3 tbsp powdered sugar
• 2 tbsp chopped almonds
• 2 tbsp chopped cashews
• 1 tbsp chopped pistachios
• 1 tbsp raisins (optional)
• ¼ tsp cardamom powder
• 1 tsp ghee

For Puff Base

• 1 sheet frozen puff pastry (thawed)
• 2 tbsp milk (for brushing)
• 1 tbsp honey (for glaze)
• Silver leaf (optional, for garnish)

How to Make Open Gujiya Puffs

Step 1: Prepare the Gujiya Filling

Heat ghee in a pan on low flame. Add grated mawa and roast for 2–3 minutes until aromatic but not browned.

Add desiccated coconut and roast for 1 more minute.

Switch off the flame. Add powdered sugar, dry fruits and cardamom powder. Mix well and let the mixture cool completely.

Step 2: Prepare Puff Pastry

Preheat oven to 200°C.

Cut puff pastry into equal squares.

Using a knife, lightly score a smaller square in the center without cutting through. This allows the edges to rise and create a border.

Brush the outer edges with milk.

Step 3: Bake

Bake for 10–12 minutes or until golden brown and flaky.

Remove from oven and gently press down the center square using a spoon.

Step 4: Fill and Finish

Add 1–2 tablespoons of gujiya filling in the center.

Lightly brush the puff edges with honey for shine.

Decorate with silver leaf and chopped pistachios.

Serve warm or at room temperature.

Expert Tips

• Always cool the filling before adding to puff pastry.
• Do not overfill, or the puff may become soggy.
• Add filling after baking for maximum crispiness.
• Best consumed fresh for flaky texture.

Storage Instructions

These Open Gujiya Puffs are best enjoyed the same day.

Store in an airtight container at room temperature for up to 24 hours.

Avoid refrigeration as it softens the pastry.

Variations

Chocolate Gujiya Puff – Add cocoa powder to filling and drizzle melted chocolate on top.

Thandai Gujiya Puff – Add ½ tsp thandai powder to the filling for festive flavour.

Rabri Gujiya Puff – Add a spoon of thick rabri over the filling before serving.