At Sandyathome, we often find joy in simple bakes – especially a warm, bakery style paneer puffs. Filled with creamy, spiced paneer and baked to golden perfection, these paneer puffs bring warmth and nostalgia to every tea-time.
To make these bakery style paneer puffs, start by sautéing curd-marinated paneer with onions and spices until aromatic. Once it cools, wrap the filling inside buttery puff pastry sheets and bake until golden, crisp, and flaky.
We always love homemade paneer puffs for their flaky layers and flavorful centers. When baked fresh and served with a cup of chai or green chutney, they make evenings feel extra cozy.
I used thick curd in the marinade to keep the filling rich and avoid sogginess. Make sure to thaw the puff pastry sheets properly so you can fold and bake them evenly. Also, for this recipe I used AMUL paneer and tasted so yummy just like homemade paneer. AMUL paneer was recently launched in USA and I couldn’t resist to get my hands on it, so tried this recipe and it was devoured by all.
At Sandyathome, we cherish simple recipes like these because they turn ordinary tea-time into warm memories.
And if bakery treats like this are your favorite, don’t miss our Vegetable puffs too!
Paneer Puffs Ingredients Explained – What Each One Does and Why It Matters
| Ingredient | Role |
| Paneer | Used as the main filling; stays soft and absorbs all the marinade flavors beautifully. |
| Thick Curd | Used for marination; adds slight tanginess and creaminess without making the pastry soggy. |
| Red Chili Powder, Turmeric, Garam Masala | Used to flavor the filling warmly and create a mildly spiced, bakery-style taste. |
| Onions | Sautéed and used to add sweetness, crunch, and binding texture to the paneer filling. |
| Cumin Seeds | Tempered first; used to release earthy aromas into the filling. |
| Puff Pastry Sheets | Used as the flaky, buttery covering; bakes into crisp, golden layers around the filling. |
| Milk | Brushed on top of puffs before baking; used to give a glossy, golden finish. |
| Oil or Butter | Used for sautéing paneer filling gently, locking in flavors without making it greasy. |
You May Also Like these Puff Recipes:
how to make paneer puffs with step by step images
- Prepare the Paneer Filling
Paneer cubes are marinated with curd, salt, and spices. In oil, cumin seeds are tempered, followed by onions and ginger-garlic paste. Once the raw smell fades, the marinated paneer is added and sautéed for a minute only. The mixture is then cooled.
- Assemble and Bake the Puffs
Puff pastry sheets are placed on a tray. A spoonful of filling is added to the center of each sheet. Two opposite corners are brought together and sealed to form the classic puff shape. The puffs are baked at 400°F (200°C) for 20–25 minutes, or until golden and crisp. Once baked, they are served hot with chutney or chai.
- Thick curd must be used to avoid watery filling.
- The paneer filling should be cooled completely before stuffing.
- Puff pastry sheets must be thawed as per packet instructions.
Serving Suggestions
Paneer puffs taste best when served hot and fresh, straight from the oven. They pair beautifully with:
- Green chutney or tomato ketchup
- A steaming cup of masala chai or filter coffee
- Can also be served as part of an evening snack platter along with cutlets or sandwiches
For a bakery-style experience at home, a small sprig of curry leaves or sliced onions on the side adds a nice touch. At Sandyathome, these puffs are often served during cozy family tea-times or rainy evenings — simple and heartwarming.
FAQ: Paneer Puffs
Can I make paneer puffs ahead of time?
Yes. The filling can be made ahead and stored in the fridge for up to 1 day. Assembling and baking should be done fresh for best crispness.
Can I use frozen puff pastry?
Absolutely. Just make sure it’s thawed completely before use to avoid cracks or uneven baking.
How can I store leftover puffs?
Paneer puffs are best eaten fresh, but they can be reheated in an oven or air fryer at 350°F for 4–5 minutes. Avoid microwaving, as they may turn soggy.
Can I use paneer without curd marinade?
Yes, but the curd marinade adds moisture and mild tang, just like bakery puffs. You can skip it for a drier filling if you prefer.
Can I freeze the baked puffs?
It’s not recommended, as texture may be lost. Instead, freeze the unbaked assembled puffs and bake fresh when needed.
Folded with Love, Baked with Memories
At Sandyathome, recipes like these paneer puffs remind us that comfort often lies in the simplest bites — golden layers, a warm filling, and a quiet cup of chai by the window. Whether made for loved ones or just for yourself, these puffs are a small joy, folded with care and baked with love.Folded with Love, Baked with Memories
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