Persian Napoleon Pastry (Shirini Naple'oni)
Persian Napoleon Pastry (Shirini Naple'oni)
Ingredients
For the Pastry
- 1 package puff pastry sheets, (typically two sheets)
- as needed cooking spray
For the Rose Water Whipped Cream
- 3 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1 tablespoon rose water
For Garnish
- as needed puff pastry crumbs, reserved from baking
- as needed ground pistachios
Instructions
- 1
Preheat your oven to 400°F. Line a baking tray with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
Lay two sheets of puff pastry onto the prepared baking tray. Cut one of the pastry sheets into three rectangular pieces. Using a fork, generously poke holes across the entire surface of all pastry pieces to prevent excessive puffing. Lightly spray the pastry with cooking spray.
⏱️ 5 min
- 3
Bake the pastry in the preheated oven for 15 minutes, or until golden brown and well-puffed.
⏱️ 15 min•🌡️ 400
- 4
Once baked, remove the pastry from the oven. Using a fork, carefully shave off the puffed-up top layers of the pastry into a bowl; these are your reserved crumbs for garnish. Slice each remaining baked pastry piece horizontally in half to create thinner layers. Spread these thinner pastry layers evenly on the baking tray.
⏱️ 5 min
- 5
Return the thin pastry layers to the oven and bake at 400°F for an additional 3 minutes to crisp them up. Remove from oven and let cool completely.
⏱️ 3 min•🌡️ 400
- 6
While the pastry cools, prepare the whipped cream. In a large mixing bowl, combine the heavy whipping cream, granulated sugar, and rose water. Using an electric hand mixer, whisk the mixture until it becomes fluffy and holds stiff peaks.
⏱️ 7 min
- 7
To assemble, lay out four of the cooled, thin pastry layers on parchment paper. Generously spread a layer of the prepared whipped cream over each of the four pastry pieces. Carefully stack the cream-covered pastry pieces on top of each other, creating a multi-layered dessert.
⏱️ 8 min
- 8
Using a spatula or knife, fully coat the top and all sides of the stacked pastry with the remaining whipped cream. Cut the large layered pastry into individual serving portions and place them onto plates.
⏱️ 5 min
- 9
Refrigerate the assembled pastries for at least 2 hours to allow them to set and firm up.
⏱️ 120 min
- 10
After chilling, remove the pastries from the refrigerator. Sprinkle the reserved puff pastry crumbs over the top and sides of each dessert. Finally, sprinkle ground pistachios on top for added flavor and presentation. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Persian Napoleon Pastry (Shirini Naple'oni)
Ingredients
For the Pastry
- 1 package puff pastry sheets, (typically two sheets)
- as needed cooking spray
For the Rose Water Whipped Cream
- 3 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1 tablespoon rose water
For Garnish
- as needed puff pastry crumbs, reserved from baking
- as needed ground pistachios
Instructions
- 1
Preheat your oven to 400°F. Line a baking tray with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
Lay two sheets of puff pastry onto the prepared baking tray. Cut one of the pastry sheets into three rectangular pieces. Using a fork, generously poke holes across the entire surface of all pastry pieces to prevent excessive puffing. Lightly spray the pastry with cooking spray.
⏱️ 5 min - 3
Bake the pastry in the preheated oven for 15 minutes, or until golden brown and well-puffed.
⏱️ 15 min•🌡️ 400 - 4
Once baked, remove the pastry from the oven. Using a fork, carefully shave off the puffed-up top layers of the pastry into a bowl; these are your reserved crumbs for garnish. Slice each remaining baked pastry piece horizontally in half to create thinner layers. Spread these thinner pastry layers evenly on the baking tray.
⏱️ 5 min - 5
Return the thin pastry layers to the oven and bake at 400°F for an additional 3 minutes to crisp them up. Remove from oven and let cool completely.
⏱️ 3 min•🌡️ 400 - 6
While the pastry cools, prepare the whipped cream. In a large mixing bowl, combine the heavy whipping cream, granulated sugar, and rose water. Using an electric hand mixer, whisk the mixture until it becomes fluffy and holds stiff peaks.
⏱️ 7 min - 7
To assemble, lay out four of the cooled, thin pastry layers on parchment paper. Generously spread a layer of the prepared whipped cream over each of the four pastry pieces. Carefully stack the cream-covered pastry pieces on top of each other, creating a multi-layered dessert.
⏱️ 8 min - 8
Using a spatula or knife, fully coat the top and all sides of the stacked pastry with the remaining whipped cream. Cut the large layered pastry into individual serving portions and place them onto plates.
⏱️ 5 min - 9
Refrigerate the assembled pastries for at least 2 hours to allow them to set and firm up.
⏱️ 120 min - 10
After chilling, remove the pastries from the refrigerator. Sprinkle the reserved puff pastry crumbs over the top and sides of each dessert. Finally, sprinkle ground pistachios on top for added flavor and presentation. Serve immediately.
⏱️ 5 min