Spread cinnamon and dry fruits on puff pastry sheet, roll it up, slice and bake.
Fill puff pastry pockets with gujiya filling and bake or deep fry.
Make puff pastry cups and fill it with shrikhand then freeze to set.
Fry puff pastry, soak in cardamom-flavored sugar syrup then garnish with chopped nuts.
Mash softened paneer, mix with honey and spices and use as a filling for puffs.