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Shirini Napeloni

Posted on 2012-03-01
Shirini Napeloni

Here is the easiest way to make Shirini Napeloni (Napoleon Pastry) with puff pastry. Shirini Napeloni is a pastry made of layers of puff pastry and cream filling.

Yield: Serves 10-12

  • 2 sheets frozen puff pastry (each sheet 10x10 inch)
  • 3 cups whipping cream 35%
  • 3/4 cup confectioners' sugar (also known as icing sugar), plus more for dusting
  • 1 teaspoon vanilla extract
  • 2-3 teaspoons rosewater (you can find it at any Iranian store), optional

Defrost the puff pastry overnight in the refrigerator (or according to the package directions). Line 2 cookie sheets with parchment paper. Unroll the defrosted puff pastry and place on the prepared cookie sheets.

Shirini Napeloni

Poke holes all over the pastry with a fork or it will puff up.

Shirini Napeloni

Preheat oven to 400 degrees F. Place the baking sheets on the middle rack of the oven and bake for 15-20 minutes or until they are puffed and light golden brown.

Let the puffs cool for about 20 minutes. Then cut each sheet horizontally into 2 layers.

Shirini Napeloni

Basically making 4 sheets. We need 3 of them for the actual layers and 1 sheet for decorative crumbs.

To make the decorative crumb coating, crumble one of the sheets with your fingers. Set aside.

Shirini Napeloni

Place the whipping cream, confectioners' sugar, rosewater and vanilla extract in a mixing bowl. Beat until stiff peaks form, about 8-10 minutes (I used electric mixer). Set aside.

Shirini Napeloni

Put a layer of puffs down first.

Shirini Napeloni

Using spatula, place a generous amount of egg-cream mixture on the puff pastry sheet and spread it evenly.

Shirini Napeloni

Repeat for all the layers, gently press down on to make it more compact. Spread the cream on top.

Shirini Napeloni

Spread the crumbs on top of the upper cream layer.

Shirini Napeloni

Then dust generously with confectioners' sugar.

Shirini Napeloni

Use a sharp knife and cut all the way through to the bottom. Refrigerate for at least 3 hours and serve with a cup of black tea.

Note: Please do not use our photos without prior written permission. Thanks!

Shirini Napeloni
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Posted by Cooking and Cooking on 2017-12-14
@Eskandari, I don't recommend using whipped cream for Shirini Napeloni because whipped cream loses its consistency too fast. I hope it helps :)

Posted by Eskandari on 2017-12-13
Hi, can you substitute the whipping cream for Whipped cream by any chance? Xxx Saba

Posted by Hannah on 2016-06-15
I can't believe how easy this recipe is! It was so delicious I'm making it again- it's so much better than having to pay 3 a slice at my local Iranian bakery

Posted by Colette @ JFF! on 2013-03-20
Breakfast of Champions!

Posted by shana on 2012-06-22
It was great, you make it easy and available. Thank you so much

Posted by savita on 2012-03-05

Posted by Mika N on 2012-03-01
looks delicious.

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