Shirini Zaban Recipe _ Persian Puff Pastry in 20 minutes

Shirini zaban, or shirini zaboon, is a nostalgic, traditional sweet with high staying power. This delicious sweet is always used at weddings and parties.

Zaban Pstry is also known as Puff pastry, and the preparation of puff pastry is the most important part of baking this sweet.

Shirini Zaban is an authentic Iranian sweet that anyone interested in baking homemade sweets should learn. At first glance, making this pastry may seem complicated, but it is enough to bake it at home only once, and it will become a permanent part of your pastry making.

Stay with meals cook by learning how to make tongue sweets with homemade thousand-layer dough.

How to make shirini zaban? 

Puff pastry dough is sold ready in confectionery stores. But if you are with us, you will learn how to prepare this versatile dough and, finally, the delicious and popular zaban pastry effortlessly!

Persian Puffy pastry dough, a one-layer dough, is used to prepare many sweets, especially Eid sweets.

In its preparation, butter is placed between the dough. After several stages of rolling, the dough is ready to cook. During cooking, it becomes several layers, called puffy pastry dough.

The recipe for shirini zaban is very simple. Perhaps the most difficult part is preparing the sweet, puffy pastry dough, which you can buy from grocery and confectionery stores if you find it difficult to prepare.

First, we will examine how to prepare puffy pastry dough together and then discuss how to cook Persian puff pastry.

For: 6 serving

Preparation time: 2 hours

Cooking time: 20 minutes

On average, the calories of sharing zaban are between 150 and 200 kcal for medium size.

Ingredients:

Instruction:

To make shirini zaboon, you need puffy pastry dough; the first step is to make it. Preparing Persian puff pastry from drinking water will be easier.

1. Before anything else, remove the ingredients from the fridge to let them come to room temperature. Mix the sifted flour with vanilla and the rest of the dry ingredients in a large and suitable bowl.

Make a hole in the middle of this mixture and pour the wet ingredients (eggs, water, and liquid oil) right in this part. Stir the mixture well until the ingredients are well mixed.

2. From one point on, it is better to put aside the mixer or any other tool you use to mix the dough and mix it by hand. Cover the bowl and rest for an hour when the dough becomes cohesive and no longer sticks to your hands.

If the dough sticks to your hands, do not add flour. First, grease your hands and collect the dough. If it still doesn’t work and the dough sticks to your hands, add a spoonful of flour.

3. At this stage, spread the dough on your counter or work surface. It is better to sprinkle small amounts of flour on the surface before this, then open the dough to a thickness of 2 cm and pour the butter on it.

Be sure to coat the entire surface of the dough with butter. Fold the dough towards you and open it again with a rolling pin to the previous thickness. Do this up to 6 layers.

Finally, we will have a dough with a diameter of one centimeter. This time, let the dough rest for 20 to 25 minutes in a relatively cool place.

4. In the last step, place the dough again on the floured surface and open and fold another 6 layers according to the previous step.

To make the layers easier to unfold, you can use a very small amount of flour in each fold, but remember to discard the excess flour after each layer is finished.

Rest the dough again for another 20 minutes. After this time, your puffy pastry dough is ready.

The history of shirin zaban

The art of making sweets has been popular among Iranians for a long time in various styles and contexts. Still, if we want to look at it as an industry or a profession, this art developed during Reza Shah’s time with the construction of the first sugar factory in Iran.

At first, dry sweets were more common, but later, with the development of the confectionery industry, moist and creamy sweets opened up in customers’ hearts. The age of sweets in today’s form returns to the same era.

Ingredients for the syrup of shirini zaban:

Instruction:

After the shirini zaban dough is ready, it is time to prepare the sweet syrup. To prepare the sweet syrup, combine all the ingredients in a suitable bowl and mix well.

To help the honey dissolve more easily in water, heat it in the microwave or a kettle for a few seconds.

Make shirini zaban

Now that you have prepared the sweet syrup and dough, just put the dough on the work surface and mold it with a knife or a special mold. Put greaseproof paper in the oven tray and place the cut dough on it.

Apply the special syrup to the sweets and decorate them with sesame pistachio or coconut powder. Preheat the oven to 200 degrees Celsius and bake the sweets for 20 minutes.

Notes:

• To ensure high-quality dough and speed up the work, it is better to prepare the dough 24 hours in advance and store it in the refrigerator.
• When cutting the dough, it is better to put all the necessary tools, such as a rolling pin, cutter, and knife, in the freezer for a few minutes to cool before working with it completely. Note that the dough itself should not reach room temperature.
• If you use ready-made puffy pastry dough, remove it from the freezer 24 hours before use and put it in the refrigerator.
• Be sure to set the oven temperature correctly. Otherwise, the baking step may not be done correctly.
• After removing the sweets from the oven, apply syrup once more to make them shiny.
• Excessive use of lemon juice may cause the cookies to tilt during baking.
• If the puffy pastry dough is added, you can keep it in the freezer. You can take it out of the freezer 24 hours before and put it in the refrigerator.
• If you have diabetes or food restrictions, you can remove sugar from the ingredients to prepare shirini zaban.
• Special pastry flour or completely white flour are the best options for preparing the puffy pastry dough of this sweet.
• Shirini danmarki and shirini gerdooee are Iranian sweets related to zaban pastry.

Sweet Almond Oil is a lightweight oil with a medium-greasy feel. It is mostly comprised of oleic acid (60-78%), linoleic acid (10-30%) and small amounts of other fatty acids. It has 58 ppm of the sterols cholesterol and β-sitosterol, and 164 ppm of Vitamin E, an antioxidant. This oil offers some anti-inflammatory, anti-itching and skin barrier support. Sweet almond oil has a shelf life of about 12 months.

This article by: learning.elementsbathandbody.com/

FAQ:

1. What flour should we use to prepare puffy pastry dough?

Baking or completely white flour are the best options for preparing this pastry.

2. Where can you get puffy pastry dough?

You can find this dough in confectionery and food stores.

3. Can sugar be removed from syrup?

If you have diabetes or food restrictions, you can eliminate sugar.

Did you like this recipe?

• If you have experience eating Persian sweets, please share your comments.
• If you are looking for vegetarian food, I don’t suggest this sweet to you.
• In the comments, you can ask me questions about the shirini zaban recipe. I will answer your questions as soon as possible.
• If you make this sweet and love the taste of it, please share your pic with us on Facebook & mail.