Since my trip to Iran, I’ve become fascinated with pastries from different regions of Iran like pastries from Tabriz, Yazd, Isfahan, and Shiraz. I think my obsession started when I visit “Gole-Gandom” for the first time. "Gole-Gandom/گل گندم" is one of the famous pastry shops in Tehran; offering the most delicious and mouth-watering pastries, from fruit tarts to cakes, from Baghlava to Ghorabi, and from cake Yazdi to Latifeh. They offer it all.
I was so intrigued with the varieties of Persian pastries, a long list that I didn’t know it exists, so I decided to discover and learn them all. Latifeh was one of those pastries.
Latifeh is the name of this delicate, light, and soft Persian pastry that is filled with whipped cream and rolled in pistachio slivers. In Farsi, Latifeh means soft, light, and silky; it’s a very appropriate name for this delicious pastry. Latifeh is originally from Tabriz, a city in The Northwest of Iran and usually is baked during Nowruz, weddings, and engagement parties.
Servings: 15 pieces | Time: 30 minutes
Ingredients for the shells:
85g Powdered Sugar; divided and sifted
¼ Tsp. Baking Powder
1 Tsp. Vanilla Extract
3 cup Heavy Whipping Cream
5 Tbsp. Sugar
1 ½ Tsp. Vanilla
Preheat the oven to 325°F & cover a large baking tray with parchment paper and set aside
Separate the eggs, in a medium size bowl or in the bowl of a stand mixer, mix the egg yolks and half of the powdered sugar together
Continue mixing on medium speed until you have a smooth and creamy, add vanilla and set aside
In another bowl, start beating the egg whites until you reach soft peaks, add the powdered sugar and mix until you reach stiff peaks.
Slowly mix the egg whites with the egg yolks until you have a fluffy and smooth batter
Sift together the cornstarch, flour, and baking powder and slowly add to the batter and mix.
Use a pastry bag fitted with tip #804 and fill with the batter and pipe the batter on a parchment paper, keep in mind that they will puff up, make sure that there is enough space in between.
To pipe the cookies and to ensure that they all are the same size, make a template using a round cookie cutter, a pencil, and a parchment paper. Draw 15 x 2” or your favorite size, spacing them about 2” apart. Place the template under the parchment paper that you want to pipe the cookies on. Fill your bag half way with the batter; it’s much easier to pipe the batter when the bag is not too full. Keep your hand straight and start piping from the center of the circle and push the bag until the circle is full of batter and then remove your hand.
Once the batter is piped, generously dust the cookies with powdered sugar and place in the oven. Bake for 8-10 minutes; it’s really important that you know your oven and give special attention if your oven runs on the hot side.
Remove from the oven and let cool on the baking rack.
To make the filling:
In the bowl of your stand mixer or a medium size bowl with electric mixer, starting on medium speed beat the heavy cream until you have medium peaks. Add the sugar and vanilla and continue beating until you reach stiff peaks; if you take the whisk out of the cream, the peaks will be completely stiff. Avoid over beating the cream pass this stage.
To assemble the pastry:
This part is very much like making macarons, first separate the cookies by size and place upside down. Fill a piping bag with frosting that you have just made and pipe on the inside of a shell and top with another cookie, press gently; enough that the two shells stick to the cream. Roll the pastry in a small plate of pistachios to add flavor, color, and a nice design.
Storage and shelf life:
Fully assembled Latifeh can stay in the fridge up to 48 hours, but you can store Latifeh’s shells (without the frosting) in a plastic bag for up to three weeks; add frosting as you need.
I'm so glad that so many of you have asked for the recipe because this is one of those pastries that once you bake it and you know how easy it is, it will be your to go recipe to impress your friends and family.
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