Preheat the oven to 180C

If you are making the puff pastry at home. Sift the flour and salt into a bowl and put the flour bowl in the fridge for 15mins to chill

Next add the cubed butter into the flour mixture and mix until it is well coated with flour. Add the water and quickly mix it together to form a rough dough

Knead the dough on a lightly floured surface and wrap in cling wrap and allow it to chill for another 15mins

Back to the floured surface and roll the dough out until its 1cm thick. Fold the bottom third of the pastry up and then the top third down. Flip the dough over and press the edges of the pastry together with the rolling pin

Do this whole rolling out and folding pastry procedure 3 or 4 times until your get a smooth dough with buttery streaks here and there. Chill the pastry for an hour before use

Mix the filling ingredients in a pot and cook over low heat until all the sugar has dissolved. Put a tablespoon worth in the centre of the puff pastry sheet and fold in half. Seal the edges by pressing it in at the end. Make sure you seal the edges well, otherwise the filling will come out

Place the filled puff pastry sheets on a baking sheet covered in wax paper and brush each with some melted butter

Bake until it is golden brown

Serve immediately with some home made cardamom chai... YUM!