Whether you’re craving for a little sweet treat or are looking to experiment in the kitchen and try out something unique, you’ve got to give this sweet vermicelli puff pastry a shot.
The crispiness and flakiness of the puff pastry beautifully complements the creaminess and sweetness of the filling inside, making it a no-fail dessert everyone will love.
Ready to give the recipe a shot? Read on to get a quick overview of all you need to know about it.
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Ingredients For the Recipe
You’ll need three sets of ingredients to make the sweet vermicelli puff pastry.
For the sweet vermicelli
- Ghee/Clarified Butter: ¼ cup
- Vermicelli: 1 cup
- Milk: 2 cups
- Sugar: ¼ cup
- Cardamom pods (crushed): 2-3
For the dry fruits
- Ghee: 2 tbsp
- Cashews (halved): ⅛ cup
- Almonds (halved): ⅛ cup
For the puff pastry
- Frozen puff pastry sheet (thawed): 4-5
- Prepared sweet vermicelli
How to Make the Sweet Vermicelli Puff Pastry
Once all the ingredients are ready, here’s what you’ll need to do to put this delicious sweet treat together.
Heat ghee in a deep bottomed vessel. Add the vermicelli. Saute.
Next, add the milk and let it come to a boil.
Add the sugar and cardamom pods. Mix well.
For the dry fruits, heat ghee in a small pan. Add the dry fruits and saute. Make sure the dry fruits are properly roasted in ghee.
Saute the kheer and cook it until the quantity of milk has halved.
Add the roasted dry fruits to the kheer and mix well.
Transfer the cooked vermicelli kheer to the refrigerator and let it chill.
Preheat the oven to 180℃ for 5 minutes.
Now, take the thawed puff pastry and dust it with a bit of flour and roll it once with a rolling pin.
Make slits on half side of the pastry sheet as shown in the picture.
Put two spoonfuls of the prepared sweet vermicelli on the uncut side of the puff pastry sheet.
Close the cut strips covering the sweet vermicelli by joining the ends of the strips to the edge of the uncut side.
Transfer the closed puff pastries to the oven and bake the puffs at 180℃ for 15-20 minutes.
Serve warm.
Frequently Asked Questions
For the filling, we’ve used vermicelli, dried nuts and a few simple ingredients. If you really want to experiment, you can try out many other fillings too.
Raisins and dried berries can be excellent additions to the filling along with the vermicelli kheer. And if you love the flavor of chocolate, you can also add a teaspoon or two or cocoa powder into the kheer mixture. 
The key to getting these puff pastries right is to get the vermicelli kheer to have a thick consistency. Keeping it runny will eventually cause it to leak out of the pastry while it is still in the oven.
To make it thicker, you can keep reducing it on low heat until the volume of the milk reduces by half. You can also add some condensed milk or powdered milk into it.
You definitely can! The vermicelli kheer can be prepared up to 3 days in advance and refrigerated in an airtight container. Then, all you need to do is assemble it with the puff pastry. 
Your leftover sweet vermicelli puff pastry can be stored in an airtight container in the refrigerator for up to 3 days. You can then reheat it in the microwave or oven based on what you prefer.
Tips & Tricks to Make the Sweet Vermicelli Puff Pastry
Ready to give this fun and interesting recipe a shot? Here are some simple tips and tricks that can really help.
- To try out a healthier version of this recipe, you can swap the sugar for jaggery.
- While roasting the vermicelli, remember to keep the heat low and keep stirring it gently to ensure that all the vermicelli is only lightly roasted.
- Add a couple of drops of rosewater into the sweet vermicelli mixture to lend it a bit more fragrance and flavor.
- To lend the top of the pastry a nice and shiny glaze, you can also brush some milk or whisked egg on the top before you bake it.
- Candied fruit peel can be another excellent addition to the vermicelli mixture. If you can get your hands on it, don’t hesitate to add it in too.
- To lend the filling for the puff pastry a bit of a meaty texture, you can also add some desiccated coconut into it.
- You don’t necessarily need to stick to just almonds and cashews- you can also add raisins, pistachios and chopped walnuts to bring in some interesting flavors.
Serving Ideas & Suggestions
These crispy and flaky puff pastries can be enjoyed on their own as a sweet treat for when you’re craving one, or for dessert after a hearty Indian meal.
And if you really love how they turned out, you can also have them for breakfast.
If you enjoyed trying your hands at this sweet treat, and are inspired enough
📖 Recipe
Sweet Vermicelli Puff Pastry
Ingredients
Ingredients For the sweet vermicelli
- ¼ cup Ghee/Clarified Butter
- 1 cup Vermicelli
- 2 cups Milk
- ¼ cup Sugar
- 2-3 pcs Cardamom pods , crushed
Ingredients For the dry fruits
- 2 tablespoon Ghee
- ⅛ cup Cashews , halved
- ⅛ cup Almonds , halved
Ingredients For the puff pastry
- 1 bowl Prepared Sweet Vermicelli
- 5 pcs Frozen Puff Pastry Sheet, thawed
Instructions
- Heat ghee in a deep bottomed vessel. Add the vermicelli. Saute.
- Next, add the milk and let it come to a boil.
- Add the sugar and cardamom pods. Mix well.
- For the dry fruits, heat ghee in a small pan. Add the dry fruits and saute. Make sure the dry fruits are properly roasted in ghee.
- Saute the kheer and cook it until the quantity of milk has halved.
- Add the roasted dry fruits to the kheer and mix well.
- Transfer the cooked vermicelli kheer to the refrigerator and let it chill.
- Pre-heat the oven to 180℃ for 5 minutes.
- Now, take the thawed puff pastry and dust it with a bit of flour and roll it once with a rolling pin.
- Make slits on half side of the pastry sheet as shown in the picture.
- Put two spoonful of the prepared sweet vermicelli on the uncut side of the puff pastry sheet.
- Close the cut strips covering the sweet vermicelli by joining the ends of the strips to the edge of the uncut side.
- Transfer the closed puff pastries to the oven and bake the puffs at 180℃ for 15-20 minutes
- Serve warm
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