Shirini Pofaki Gerdooyi Recipe – Easy Persian Puff Pastry for Nowruz
Shirini pofaki gerdooyi is one of the softest and most delicious Iranian sweets. It is prepared in different ways, but it is simple and nutty. This article will teach you how to make puff pastry with walnuts.
A light and sweet pastry is prepared with a combination of egg yolk, vanilla, and flour, which is combined with chopped walnuts and baked in the oven. It is the most suitable option for Nowruz Eid sweets.
If you are not in Iran and cannot access Iranian sweets for Nowruz Eid, start working now and make the best walnut puff pastry, you have ever eaten with these simple ingredients and this wonderful recipe.
for: 4 people
preparation time:45 minutes
cooking time:15 minutes
Ingredient:
| Walnut kernels | 2/3 cup |
| Eggs | Three pcs |
| Powdered sugar | half a cup |
| Cardamom powder | 1/2 teaspoon |
| White flour | One teaspoon |
| Baking powder | 1/4 teaspoon |
| Vanilla |
1/2 teaspoon |
Instruction:
1. grind the walnuts with a big knife or in a mixer. Pay attention, I do it with a knife because the walnuts should not be too small and should be felt under the teeth and eaten with them.
2. We take three eggs, beat them, and separate the whites. We need egg yolk to make puff pastry. Add sugar powder, cardamom powder, and vanilla to the egg yolk.
Mix all the ingredients in a mixer for about 10 minutes.
3. We continue mixing the ingredients with a whisk or mixer until the egg yolk and other ingredients become creamy and stretchy.
4. Pour the creamy ingredients into a bowl and then add the walnut kernels, baking powder, and white flour. Mix all the ingredients.
5. After the puff pastry ingredients are completely mixed together, heat the oven to 175-180 degrees Celsius and either grease the oven tray or spread oil paper on it.
Then, we take a puff from the pastry liquid and place it in a tray far from each other.
Make sure that the sweets are almost the same size.
The distance is because the shirini pofaki puffs up when baked collides with the baked pastries and gets out of shape.
6. At the end, for decoration, we put pistachio slices on the sweets to give them a more beautiful shape and taste. We put the tray in the oven and let the sweets cook for 10-12 minutes.
7. After 10 to 12 minutes, when the bottom of the cookies has changed color and turned golden, our walnut puff pastry or shirini pofaki gerdooyi is ready and you can enjoy it.
Notes for Shirini pofaki
1. Some shirini pofaki smells of egg wound; to prevent this, you must use enough cardamom and vanilla to remove the egg wound smell.
2. The pastry walnut sweets and Papioni sweets are sweets related to this Iranian sweet. Liquid should be pasty and slightly hard and should not be loose or thin at all.
You should heat the oven 15 minutes before baking because this sweet needs to rise, and the temperature of the oven is very important.
3. Be sure to use raw materials and fresh walnuts to have better and tastier sweets.
4. To separate the sweets from the greaseproof paper more easily, you can add a little solid oil to the greaseproof paper, let the sweets cool down, and then remove them from the paper.
6. Shirini gerdooee and Shirini papioni are sweets related to this Iranian sweet.
FAQ
1. Why doesn’t puff pastry puff up?
The fact that shirini pofaki does not puff up depends on several factors, such as mixing the yolks correctly, separating the yolk from the white completely, and using fresh baking powder.
2. Why does puff pastry smell like an egg wound?
To prevent the smell of egg wound in the cake, you should use cardamom and vanilla powder, which have a great aroma, in this cake.
3. When is the best time to use this sweet?
You can store puff pastry in a box with a lid or a container covered with cellophane for up to a month. The best time to use this sweet is until the first two weeks of baking.
