Iranian Nan Khamei | Persian Cream Puff Pastry

Noon khamei is one of the most popular Persian pastries. There are other kinds of Persian pastry like Shirini Zaban, Shirini Morabai and Shirini Keshmeshi. There are also lots of Persian cookies like kolompeh and nan berenji, you can find other types in Best Persian Cookie Recipes In The World.

Noone khamei is very delicious and it is really easy to make. The cream in the pastry is such yummy that you would not be able to resist eating another one. Children love this Persian cream puff pastry and you need to be careful with them over eating them. Because the nane khamei contains too much calorie and the sweet in it will rotten the teeth. So be careful with using them.

Persian Noon Khamei Recipe

PersianGood Team

Noon khamei is an Iranian cream puff pastry and is very mouthwatering. To make this naan khamei, you need to prepare the dough and then the cream. The sweet is very easy to make and the instructions below are very easy to follow. If you are interested in making Persian sweets, just follow along. You will enjoy it to the most.

5 from 4 votes

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Course sweet

Cuisine persian

Servings 4 people

Ingredients

  

• 50 g Butter
• ½ teasp Sugar
• 200 g Water or milk equal to one unit or glass of water
• 125 g Flour
• 4 Egg
• ¼ teasp Baking powder
• ¼ teasp Vanilla
• 300 g Whipped cream

Instructions

 

• Mix the butter, water and sugar together and put them in a suitable dish. You need to heat the dish in order to have them melted. When the water is boiling add the flour into it and stir it perfectly. Before you add the flour to the water, you should sift it at least twice. Keep stirring to have the dough in the center of the bowl. Then discard the bowl and let it cool for 1 to 2 hours.
• Preheat the oven to the200 cg heat. Because when you intend to place the tray in the oven, it needs to be hot.
  
• Pick another bowl and break the eggs. Beat the eggs properly also whisk the prepared dough with the electric whisk. Then add the eggs to the paste gradually and in different stages with several pauses. The dough should absorb the eggs completely. Then add the vanilla and baking powder for both removal of the bad smell and the puffing of the dough. The prepared dough should not be too condensed or too smooth. You need to put the dough through the funnel and place the dough as the size of a walnut or a bit bigger on the tray. These are the noons or nans (the container of the cream) and they need to bake for at least 30 minutes with 300 cg and become double or triple in size. The baked noons should be empty in the inside. When they are discarded from the oven and cooled a bit, make a hole in their bottoms and that is the way you are going to fill them with whipped cream.
  
• The cream you bought from the pastry shop can be whipped easily. Fill the noons with whipped cream using a funnel and let them rest for 1 or 2 hours in the fridge. Noon khameis are ready. You can garnish them using melted chocolate.
  

Tips for having an amazing Naan Khamei

• Do not place the doughs in the center of the tray because the direct heat will burn them.
• As we mentioned above, you can garnish it by melted chocolate.

• When you brought the water to the boil, reduce the heat in order not to have it steamed.
• Nane khamei like shirini danmarki and cake yazdi is one of the best options served in parties and gatherings.
• The dough should be baked properly in the oven. The color becomes slightly golden when well baked.
• The eggs have to be added gradually as it helps the better absorption in the dough.
• When the dough is cool add the sifted flour.

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