I was born in Iran and raised in Australia and had the pleasure of travelling back to my birth country a few years ago during the holy month of Ramadan when Muslims fast from sunrise to sunset.
My grandmother's home in Iran's capital of Tehran was the base for the entire family: uncles, aunts, cousins and in-laws, young and old, not to mention friends.
Almost every night the extended family gathered at sunset to break the fast. The aroma of freshly cooked stews and rice hugged the air. An array of vibrant, aromatic plates covered each table and family members sat down to enjoy their first meal together.
Despite bellies full of home-cooked food, everyone would have room for dessert, including noon khamei (cream bread). This sweet is a light pastry that's filled with a rose-flavoured whipped cream that melts in your mouth.
Ramadan in Iran features restaurants, food stalls and dessert shops that are open till late. An electric atmosphere fills the streets at sunset. Families, friends and neighbours all gather to socialise and eat. Noon khamei, among other desserts, is in high demand.
Noon khamei are meant to be bought by the kilo. Source: Hoda Alzubaidi
You go in and buy half or even an entire kilo of these delicious, creamy treats to share with friends and family.
Noon khamei is traditionally sold by the kilo. Yes, you heard me right. Nobody goes into a dessert shop and asks for one or two pieces. You go in and buy half or even an entire kilo of these delicious, creamy treats to share with friends and family. They pair nicely with a cup of black tea.
Persian desserts are not usually overly sweet and only have a touch of rosewater. This makes them dangerously easy to eat and I certainly did not resist these as a child. To this day, they are an easy yet incredibly indulgent Persian dessert. They take me right back home with every mouthful – and there are a lot of mouthfuls.
Noon khamei are a treat in Alzubaidi's household. Source: Hoda Alzubaidi
Love the story? Follow the author here: Instagram . Photography by Hoda Alzubaidi. Styling by Hoda Alzubaidi. Food preparation by Hoda Alzubaidi.
Persian cream puff (noon khamei)
Noon khamei are cream puffs that are flavoured with rose water and topped with pistachios. You will fall in love with this noon khamei recipe.
Makes 15
Ingredients
Filling
- 430 g thickened cream
- 50 g icing sugar
- 1 tbsp rosewater
- ½ tsp vanilla extract
Choux pastry
- 60 g water
- 60 g milk
- 55 g butter
- 1 tbsp sugar
- ¼ tsp salt
- 75 g plain flour
- 2 eggs
- ½ tsp vanilla extract
To serve
- Icing sugar
- 50 g chopped pistachios
Method
- For the filling, use a stand or hand-held mixer to combine thickened cream, icing sugar, rosewater and vanilla. Whisk until stiff peaks form. This can take a couple of minutes.
- Transfer the filling to a piping bag with your favourite tip and place it in the fridge to firm while you make the choux pastry.
- Preheat the oven to 200°C.
- For the choux pastry, combine water, milk, butter, sugar, and salt in a saucepan over medium heat. Once it gently simmers, reduce the heat to low and add the flour and salt.
- Using a heatproof spatula or wooden spoon, quickly mix the ingredients for a few minutes until smooth.
- Beat with a stand or hand-held mixer until it cools down. This can take 2-3 minutes.
- Gradually pour the eggs and vanilla into it, mixing well. If the mixture looks lumpy, keep mixing. It will look silky and smooth once it's ready.
- Pour the batter into a piping bag fitted with a round piping tip.
- Pipe the batter into 15 circles (each about 5cm in diameter) onto a tray lined with baking paper.
- Dip your finger or a spoon lightly into the water and tap down the peak. You want a dome because a peak will burn in the oven.
- Bake in the oven for 11 minutes. Reduce the oven to 165°C and bake for 25 minutes.
- Take the hollow pastries out of the oven and pick up each one to poke 2-3 holes underneath to allow the heat to escape. This maintains the pastry's crisp exterior. Allow them to cool completely.
- Pipe the rosewater cream into the hollow pastries until each one is completely full.
- Place on a serving tray, dust with icing sugar and chopped pistachios, and serve. For best results, allow to rest in the fridge for a few hours before serving.
Notes
- Rosewater is widely available at regular food stores, but Middle Eastern or Mediterranean specialty grocers will have it too.
- 2 medium eggs should weigh a total 110 g. If using free-range eggs, weigh them if you can.
- Do not be tempted to open the oven while the choux pastry is cooking. Keep all the hot air in the oven throughout the baking to avoid the choux pastry collapsing.
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