Shirini latifeh is one of the most popular and old sweets in Iran. Some say that this Persian sweet has Tabriz origin. As its name suggests, it is very delicate and soft, and probably that is why they gave it this name.
These sweets are made of two parts of bread, which are filled with cream.
Preparing and baking this sweet at home is very simple. You just have to do all the steps carefully and according to the instructions.
My experience table :
| My level of interest is from 1 to 10 | 10 |
| The ease of cooking | Medium |
| Served for | Dessert |
| Suggest for | Party sweet |
| What is served with? | Persian tea, coffee |
| The amount of calories in 1 piece of latifeh sweet | about 80 calories |
| Preparation time | 30 minutes |
| Cooking time | 15 minutes |
Ingredients:
| Flour | 0.3 pound |
| Corn starch | 0.1 pound(equivalent to 6 tablespoons) |
| Powdered sugar | 0.4 pound |
| Eggs | 6 pieces |
| Baking powder | 2 tablespoon |
| Vanilla | 1 teaspoon |
| Tartar powder | 1/4 teaspoon |
| Pistachio powder for decoration, whipped cream | as needed |
Instruction:
1. At first, because this sweet is sensitive and requires high speed and precision, it is better to prepare all the ingredients.
Put the greaseproof paper on the bottom of the oven tray. For the sweets to be the same size, it is better to draw circles with a diameter of 4 or 5 cm on oil paper.
Then, turn the greaseproof paper upside down on the baking tray. With this, you can rest assured that all the sweets will be uniform.
Of course, if you think you can pipe all the sweets the same size, there is no need to do so. This method is suitable for beginners.
2. Sift the flour, cornstarch, and baking powder three times for a better and softer bread and set aside.
3. Break the eggs and separate the yolks and egg whites. Separately, pour the egg white into a large bowl and beat it with an electric mixer until foamy.
Then add half of the powdered sugar to the beaten egg whites and beat well again with an electric mixer until it becomes smooth.
4. Now add the cream of tartar. Stir again until the egg whites are completely formed so that when you turn the bowl over, the egg whites will not come back. (Don’t stir too much; otherwise, it will dry the sweet).
Then, stir the egg yolks.
(During this time, put the egg whites in the refrigerator so that they don’t run out).
5. Mix the rest of the powdered sugar and vanilla with the egg yolk. Beat it for about 5 minutes until it becomes creamy and stretchy. Then, take the egg whites out of the refrigerator.
6. Add the egg yolk little by little to the egg white and gently fold it with a whisk so that the white does not puff up.
The folding step is very important so that the egg whites do not fall asleep. You should not stir; just turn and mix the ingredients. This step is very effective in the final puff of cookies!
7. Mix the flour, cornstarch, and baking powder that we sifted together and pour it little by little into the mixture of egg whites and yolks.
If we pour the combination of flour, baking powder, and starch on the yolk and white with a sieve, the result will be better. Add and fold slowly. Mix these ingredients in a circular motion until they become smooth.
8. Now, you have a smooth and homogeneous mixture. Pour the ingredients into a funnel without a nozzle or with a simple nozzle and pipe on greaseproof paper.
When the pastry material becomes a little pointy during Piping, it means you have done the steps correctly.
9. Piping should be done in round and small circles using a funnel on the tray. Hold the funnel in your hand so that you only pour the dough in the center.
Do not swirl the funnel at all, and pipe the ingredients only in the center and with hand pressure. The sweet bread will get bigger after baking, so pipe them small size.
10. Now sift powdered sugar over the cookies with a sieve. If you don’t like the sharp point of the cake after it is baked, you can put your finger on the sharp part of the cake after sifting the powdered sugar to remove the sharp point.
11. Place the tray in the oven and bake it at 180 degrees, but be careful to heat the oven for 10 to 12 minutes at first. Be aware that this cake should not change color; it just needs to puff up and become a little golden underneath.
12. After baking, let the cookies cool completely and then gently remove them from the greaseproof paper.
13. Now pour the pastry cream into a bowl and mix it with an electric mixer until it forms. After taking the shape, pour it into a funnel with a simple or patterned nozzle and pipe it on one of the sweets.
Place another shirini latifeh on it and decorate it with pistachio powder. Eat them and enjoy it with your family.
Notes:
| 1 | Make sure that all preparation steps are done quickly and that there is no break between preparation and baking. |
| 2 | The high heat of the oven makes the pastry puff disappear. |
| 3 | When you want to beat the egg whites, be sure to use a high-speed mixer. |
| 4 | Do not open or close the oven door while the sweets are in the oven. |
| 5 | In the preparation of this sweet, take the eggs out of the refrigerator 30 minutes before making the pastry so that they are at the same temperature as the environment. |
| 6 | Shirini gerdooee and noon khamei, along with this pastry, are among the best Iranian pastries for Nowruz Eid |
| 7 | The mixer head should not be greasy or wet when you want to beat the egg whites and be sure to mix in one direction. |
| 8 | This sweet is like making a sponge cake, and one of the important points is mixing and folding the ingredients. |
| 9 | Cream of tartar is a white powder that is used to make the egg white last longer and not lose its puffiness. It is used in sensitive recipes where the white puff is not lost when folding. |
| 10 | One of the important points of cooking is the golden color of this sweet, and if the bottom of the cookies turns golden, it indicates that the cookies are cooked. |
Conclusion
As its name suggests, Shirini Latifeh is a traditional Iranian sweet with a soft texture. The method of preparation is very simple but requires high precision. Stirring and mixing the ingredients are the most important parts of preparing this sweet.
FAQ
1. What are the main ingredients of this sweet?
Flour, Powdered sugar, Eggs, and Baking powder are the main ingredients in shirini latifeh.
2. Can I use powdered sugar instead of sugar?
Yes, powdered sugar is one of the essentials of this sweet.
3. Can I freeze this sweet?
Yes, you can freeze this sweet in a closed container for several weeks.
4. What should I do so that the puff pastry does not disappear?
High and excessive heat will cause the puff pastry to disappear, and the exact temperature should be specified in the recipe.
5. What is served with this Iranian sweet?
Along with this sweets are served Persian tea and coffee.
6. How do I know if this Persian sweet is fully baked?
To test the baking of these sweets, just use a toothpick and insert it into the pastry. If the toothpick comes out clean, the pastry is ready.
7. What should I use to decorate sweets?
Pistachio powder is the best option for decorating this sweet.
You provide interesting content about Iranian sweets. I also have some experience about Indian sweets, how can I share with you
Hello my friend, thank you for your beautiful comment
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If I add Indian food and sweets in the future
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