Using two of my favourite ingredients I rekindled my love for puff pastry and fusion food by making Gulab Jamun Turnovers. Gulab Jamun Turnovers are an inventive combo of gulab jamuns, nuts with a puff pastry shell. Super easy, flaky, delicious and crunchy.

Gulab jamuns are milk-solid dumplings deep-fried and soaked in cardamom-infused sugar syrup. When stuffed in puff pastry and sprinkled with nuts, they transform into a delightful dessert.
Gulab Jamun Turnovers require fewer ingredients than many fusion desserts, making them perfect for any festive occasion. Use store bought gulab jamuns and puff pastry. If you are lucky to get precut squares, there is nothing like it! Otherwise, cut desired size squares out of the puff pastry.
Take the gulab jamuns out of the sugar syrup. Don’t need to squeeze the syrup and chop them into small pieces.
Chop your favourite nuts (I used almonds, pistachio and cashew nuts). You can either mix the nuts with the chopped gulab jamuns or place them in individual bowls. Whatever works best for you.
Fill the pastry sheet square with the prepared sweet stuffing and nuts. Fold the dough to make a triangle shape. Press the edges together to seal it. Transfer the stuffed and folded pastries to a lined baking tray. Brush them with some milk. Bake in a preheated oven for 30–35 minutes or until they are golden brown. Remove them from the oven and let them cool.
Make the cardamom glaze and drizzle over turnovers.