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SHIRINI LATIFEH شیرینی لطیفه
Temp: Preheat oven to 425⁰F
Bake time: 6-8 minutes
Yield: 8 Pastries
You will need: A 12-inch pastry bag fitted with Wilton #12 plain nozzle flute to pipe the batter.
You will also need a star tip, Wilton 2F for piping the whipped cream to fill the pastries, but the #12 plain round would be fine for this purpose as well.
Recipe type: Dessert
Cuisine: Persian/Azeri
  • ¼ cup +2 TBSP flour
  • ½ tsp baking powder
  • ⅛ tsp vanilla powder, or ¼ tsp vanilla extract
  • Pinch of salt
  • 4 eggs, separated + 1 extra egg yolk
  • ¼ cup +2 TBSP sugar, divided
  • 3 TBSP (1 ½ ounces) unsalted butter, melted
  • 1 ½ cups heavy cream
  • 4 TBSP granulated sugar
  • ⅛ tsp vanilla powder (or ½ tsp vanilla extract)
  • 1 TBSP rose water
  • 3 TBSP chopped unsalted pistachios
  • Powder sugar for dusting the pastries
  1. Preheat oven to 425 F, center rack.
  2. Line a large baking sheet (11 x 17 x 1) with parchment paper. Draw eight 4-inch circles on the paper (I used a 4-inch lid) and turn it over so the pencil side does not touch the pastries.
  3. Lightly grease the paper with butter-flavor Crisco. Set aside.
  4. Sift the flour, baking powder and pinch of salt into a small bowl. Set aside.
  5. Using the whisk attachment of your mixer beat 4 egg whites until soft peaks form. Increase speed to high and gradually add half the granulated sugar and continue beating until stiff peaks form. Set aside.
  6. In a heat proof medium bowl (large enough to fit over a 2 ½-Qt saucepan without touching the water) add 5 egg yolks, vanilla, and the remaining sugar. Set aside.
  7. Add an inch of water to the bottom of the saucepan and bring it to a boil. Remove from the heat and place the bowl containing the egg yolk mixture over the saucepan.
  8. Beat the egg yolks with a hand-held mixer until thick and creamy.
  9. Melt 3 tablespoons butter in a microwave in 10-second increments. Do not let it get too hot.
  10. With a spatula fold the sifted flour mix and the melted butter into the thickened egg yolk mixture.
  11. Fold the beaten egg whites into the egg yolk mixture only until combined. Do not beat the batter.
  12. Spoon the batter into the pastry bag with plain #12 round tip. Pipe batter onto the prepared parchment paper. Starting in the center of the circle pipe batter out in spiral pattern. Smooth out the surface with the back of a spoon.
  13. Bake for 6-8 minutes or until the pastry rounds are light golden brown.
  14. Meanwhile wash and dry the bowl and the whisk attachment and chill in the refrigerator. Also wash and dry the pastry bag and the piping tip.
  15. Remove the baking sheet from the oven and invert the parchment paper with pastry rounds onto a pastry cloth.
  16. Sprinkle or spray the paper with cold water and gently peel it away from the pastries.
  17. Fold the pastry rounds in half, cover with the pastry cloth and cool completely (about 10 minutes).
  18. Place 1 ½ cups heavy cream in the chilled mixer bowl. Add 4 tablespoons sugar. Use the whisk attachment to whip on medium speed until the cream thickens. Add the vanilla and 1 TBSP rosewater. Increase the speed to high and beat until stiff peaks form.
  19. Fill a clean pastry bag fitted with a star or plain tip tube with the whipped cream. Gently lift the top flap of each pastry, fill it with whipped cream and sprinkle with finely chopped pistachio and close the flap. Place the filled pastries on the serving platter and dust lightly with powder sugar. The pastries may be served immediately or chilled in the refrigerator for 1 hour before serving.
  20. The recipe for the pastry rounds was adapted from a book by Annette Wolter & Christian Teubner
Recipe by Persian Mama at