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SHIRINI NAPOLEONI شیرینی ناپلئونی | NAPOLEONS

October 23, 2014 By Homa

 

Shirini Napoleni|Napoleons

Each member of my family has that one very favorite dessert that they always wish for on their special day; Shirini Napoleoni or Napoleons has to be my husband’s. I have to say that  Shirini Napoleoni, like most of my Persian desserts, was created after many cravings for the desserts in Iran. I remember there was a pastry shop near Parvin High School in Tabriz called Akbari Ghannadi and they had the best Napoleons in town. It was always a treat to go there with my friends on our way back home at the end of the school day. The first time you bite into one of these heavenly pastries you will know you have never had anything like it. This is where all the best of the pastry world come together. Layers of light flaky pastry is filled with delicate homemade pastry cream and then it is topped with a cloud of whipped cream. It is a perfect dessert for any occasion from casual dinner with friends to elaborate fancy gatherings.pastry cream
Make my homemade pastry cream 2-3 hours or up to 2 days in advanceunfold
Leave a puff pastry sheet at room temperature until it easily unfoldscut
Cut it into 3 strips along the fold linescut
Cut each strip into 3 equal squaresbake
Place on a parchment covered baking sheet and bake in a preheated 400 F ovenbaked
When they are nicely puffed and golden brown take them out of the oven and cool completelyflakes
Use your fingertips to crush two of the baked pastries into big flakestopping
Mix with powdered sugar and set asidewhipped cream
Whip the heavy cream with sugar and vanilla until stiff peaks form. Place in the fridge until you’re ready to use it.stir
Take out the chilled homemade pastry cream and stir it until very smoothfill
Split the remaining 7 pastries in half with a serrated knife and spoon equal amounts of pastry cream on each bottom halffill and cover
Cover the pastry cream with the top squaresalmost donewhipped cream
Cover the tops with equal amounts of whipped cream without smoothing it outShirini Napoleoni|Napoleons
Sprinkle the pastry flakes on top.  Serve right away or refrigerate for up to 2 hoursShirini Napoleoni|Napoleons

Enjoy this gorgeous and delicate  Shirini Napoleoni (Napoleons) for your special occasions, with a cup of tea or coffee!

 

5.0 from 5 reviews
SHIRINI NAPOLEONI | NAPOLEONS
 
Print
Author: Homa
Recipe type: Dessert
Cuisine: Persian
Serves: 7 Pastries
Ingredients
  • One batch homemade pastry cream
  • 1 sheet puff pastry thawed at room temperature for 30 minutes
  • FOR THE WHIPPED CREAM
  • 1 cup heavy cream
  • 2 ½ TBSP granulated sugar
  • ¼ tsp vanilla powder, or 1 tsp vanilla extract
  • FOR THE FLAKY TOPPING
  • 2 baked pastries
  • 1 TBSP powdered sugar
Instructions
  1. TO BAKE THE PUFF PASTRY SQUARES
  2. Preheat oven to 400 F.
  3. Line a large baking sheet with parchment paper, set aside.
  4. Thaw one puff pastry sheet at room temperature for about 30 minutes until soft.
  5. Unfold the sheet and cut it into 3 strips along the fold lines. Cut each strip into 3 equal squares for a total of 9 squares.
  6. Bake the squares on the prepared baking sheet in preheated oven for 20 minutes, or until golden brown. Remove from the oven and leave in the baking sheet for 5 minutes.
  7. Transfer the pastries to a cooling rack and cool completely.
  8. TO MAKE THE WHIPPED CREAM
  9. Whip heavy cream in the chilled bowl of a mixer with sugar and vanilla on medium speed until it starts to thicken and forms soft peaks.
  10. Increase the speed to high and whip until stiff peaks form. Place the bowl in the refrigerator until ready to use.
  11. TO ASSEMBLE THE NAPOLEONS
  12. In a medium bowl crush two baked pastries with your fingertips into large flakes and mix with 1 tablespoon powdered sugar. Set aside.
  13. Split the remaining 7 baked pastries in half with a serrated knife. You will have total of 14 squares.
  14. Using a wooden spoon stir the chilled pastry cream until very smooth.
  15. Spoon equal amounts of pastry cream on the 7 bottom halves. You will use all of the pastry cream.
  16. Place the tops on the filling and spoon the whipped cream evenly on them without smoothing it out.
  17. Sprinkle the flaky topping on the whipped cream.
  18. Refrigerate and serve within two hours.
Notes
The puff pastry squares may be baked a few hours ahead and kept in an airtight container until ready to use. However, the assembled Napoleons are best served immediately or within two hours, or they will lose their flakiness.
3.4.3174

Filed Under: Cakes & Pastries, Desserts, Recipe Tagged With: holiday desserts, homemade pastry cream, Nowruz, puff pastry, shirini, traditional Persian desserts

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Comments

  1. Ferryal says

    February 27, 2016 at 1:56 pm

    Homa Jaan, I just finished making these delights…..Oh WOW….So good and easy to make. Had a half a one for lunch with a cup of tea! Great memories of back home, became alive.

    Thank you so much for sharing your recipe and posting it on your blog.

  2. Homa says

    February 27, 2016 at 2:50 pm

    Ferryal jan, You are so welcome. Thank you, that is wonderful, I am very happy to hear that! Nooshe Joon!

  3. RossC says

    July 7, 2016 at 3:34 pm

    Found you while searching for puff pastry sweets.. (we are old folks and love our sweet treats.. ;o) )
    This will be put together soon… :O)

    • Homa says

      July 7, 2016 at 5:57 pm

      Hello RossC,
      Welcome to my blog, lovely to have you here! I hope you make this recipe, enjoy it greatly, and then you write me all about it. Thank you for your comment!

  4. Hanne Godiksen says

    November 1, 2016 at 3:10 pm

    Hi Homa! Your shirini Napoleoni looks so much like the Danish Napoleon cakes (“Napoleonskager” in Danish). The only difference is that we use a small layer of raspberry jam under the cream and the amount of whipped cream used in the recipes. Do you know the history behind the cake?

    • Homa says

      November 1, 2016 at 5:23 pm

      Hi Hanne, thanks for sharing the name of the Danish version of this pastry. I remember making it in the past with blackberry jam and pastry cream with royal icing topping. All I know about the history is that the Napoleon pastry probably originated in Naples, Italy. The puff pastry is called khamir hezar la in Farsi, meaning a thousand layers!

  5. melissa hashemian says

    July 14, 2017 at 6:28 am

    Thank you, this is my husbands favorite and his birthday is coming up!! Im going to surprise him!! Please put me on your email list for recipes. thanks!!!
    melissa

    • Homa says

      July 14, 2017 at 12:09 pm

      Hello Melissa, welcome! I’ve made this for my husband’s birthday several times; it is also his favorite 🙂 I just subscribed you to the mailing list, please check your email and confirm the subscription. Thank you so much for your comment and happy birthday to your hubby!

  6. Yuksel Kilicturgay says

    April 20, 2019 at 1:35 pm

    What about miyanpul, dry fruit stuffed with ground almond, sugar, ginger? The dry fruit would be pear, Hulu,abricot. They used to offer them as gifts especially for nowruz

  7. Mitra says

    April 12, 2020 at 6:10 pm

    So delicious!!! A perfect dessert recipe.

    • Homa says

      April 13, 2020 at 12:28 pm

      Dear Mitra glad you like this recipe. Thanks very much for writing to me. Please keep in touch and have a great week 🙂

  8. Melika says

    June 20, 2020 at 4:40 pm

    this looks so good! cant wait to try it out!! thank you for this!

    • Homa says

      June 23, 2020 at 7:57 am

      It is my pleasure dear Melika! Enjoy it. Please keep in touch 🙂

  9. Caitlin says

    July 7, 2020 at 9:27 pm

    I will be making this for my father-in-law’s birthday. My in-laws are from Esfahan and this is one of their favorite desserts! I didnt know it could be so easy! Thank you for your recipe!

    • Homa says

      July 8, 2020 at 4:53 pm

      Hi Caitlin, this pastry is amazing, and yes, it is that easy! Happy birthday to your father in law who is a lucky man to have you as his aroos. I would love to hear back from you with a feedback and your in laws reaction! Take care and keep in touch 🙂

  10. Allison says

    July 19, 2020 at 4:44 pm

    Made this tonight, kids went crazy. Wish you could have seen their happy faces (with whipped cream on noses). Preschooler: “Can you make this more often? I love you so much.” ?

    • Homa says

      July 20, 2020 at 6:57 pm

      Awww, next time take a picture! I would love to see those faces 🙂
      I’m so glad all of you have enjoyed this dessert. Thank goodness, it is easy enough that you can make it again and again! I really appreciate your comment. Please take care of yourself and your lovely family!

      • Allison says

        March 13, 2021 at 4:05 pm

        Okay, this time I got a picture of my 3.5 year-old’s face eating this. Emailing you. This is a *really* good recipe.

        • Homa says

          March 14, 2021 at 9:59 am

          Hi Allison, so glad you like this recipe. I absolutely love that happy face, thanks for sharing the picture. Take care, Happy Spring

Homa

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