![]() While I made the crème pâtissière from scratch, I opted to purchase the puff pastry from my local grocery store. I have made this pastry with a touch of rosewater and reduced the traditional vanilla. Some have kept their original form and traditional flavors, while others have been adapted to suit the Persian flavor profile by the addition of rose water, saffron, orange blossom water, pistachios, walnuts, or cardamom. There is also a wide selection of western style desserts that have found their way into Persian cuisine. There is no shortage of home-grown authentically Persian desserts such as Baklava, Kayk Yazdi, Qhotab and a myriad of rice and wheat puddings and spreads. The top pastry layer is often then covered with cream and chocolate drizzle, pastry crumbs, or various coarsely ground nuts. ![]() Traditionally, a mille-feuille is made of three layers of puff pastry, alternating with two layers of crème pâtissière. ![]() The French name translates to “a thousand leaves”, referencing the layers of flaky and buttery puff pastry. Shirini Napoleoni, or Napoleon pastries, are popular dessertys in Iran that are closely related to the French Mille-feuilles. ![]()
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