{"id":77808,"date":"2020-01-15T09:57:00","date_gmt":"2020-01-15T08:57:00","guid":{"rendered":"https:\/\/dumplingsandmore.fr\/post\/shirini-latifeh-iranian-pastries-with-cream\/"},"modified":"2026-07-02T13:29:10","modified_gmt":"2026-07-02T11:29:10","slug":"shirini-latifeh-iranian-pastries-with-cream","status":"publish","type":"post","link":"https:\/\/dumplingsandmore.fr\/en\/post\/shirini-latifeh-iranian-pastries-with-cream\/","title":{"rendered":"Shirini Latifeh: Iranian pastries with cream"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0730e94ff6b04b32a649f220f3b2f8cb-mv2-scaled.jpg?quality=75&#038;ssl=1\" alt=\"\" title=\"\"><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Shirini latifeh are small Iranian pastries made of two very light cookies, filled with whipped cream flavored with vanilla, rose water and decorated with pistachios. Their rounded shape may reminds you of a macaroon, but their texture is very different: it is more between ladyfingers, the airy sponge cake and the small filled cake. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The name &#8220;latifeh&#8221; evokes something soft, delicate and light. This is exactly the spirit of this Persian pastry: a soft, almost cloudy biscuit, a fresh and melting cream, and a simple finish with crushed pistachios. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Very popular in Iranian pastries, shirini latifeh are served with black tea, cardamom tea or coffee. They are often found for parties, family gatherings, weddings or Nowruz, the Persian New Year, but they are also perfect for a refined snack. <\/p>\n\n\n\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2>Au menu<\/h2><nav><div><div><a href=\"#quest-ce-que-les-shirini-latifeh\">What are shirini latifeh?<\/a><\/div><div><a href=\"#pourquoi-les-appelle-t-on-parfois-macarons-persans\">Why are they sometimes called Persian macaroons?<\/a><\/div><div><a href=\"#une-patisserie-iranienne-legere-et-festive\">A light and festive Iranian pastry<\/a><\/div><div><a href=\"#comment-reussir-des-biscuits-bien-legers\">How do you make light biscuits?<\/a><\/div><div><a href=\"#quelle-creme-utiliser-pour-les-shirini-latifeh\">Which cream to use for shirini latifeh?<\/a><\/div><div><a href=\"#pistaches-eau-de-rose-et-parfums-persans\">Pistachios, rose water and Persian perfumes<\/a><\/div><div><a href=\"#avec-quoi-servir-les-shirini-latifeh\">What to serve shirini latifeh with?<\/a><\/div><div><a href=\"#recette-des-shirini-latifeh\">Recipe for shirini latifeh<\/a><div><div><a href=\"#ingredients-pour-8-latifeh\">Ingredients for 8 latifeh<\/a><div><div><a href=\"#pour-les-biscuits\">For the cookies<\/a><\/div><div><a href=\"#pour-la-creme\">For the cream<\/a><\/div><\/div><\/div><div><a href=\"#preparation\">Preparation<\/a><\/div><\/div><\/div><div><a href=\"#conseils-pour-reussir-les-shirini-latifeh\">Tips for successful shirini latifeh<\/a><\/div><div><a href=\"#comment-conserver-les-shirini-latifeh\">How to store shirini latifeh?<\/a><\/div><div><a href=\"#autres-specialites-iraniennes-sucrees\">Other sweet Iranian specialties<\/a><\/div><div><a href=\"#faq\">FAQ<\/a><div><div><a href=\"#quest-ce-que-les-shirini-latifeh-1\">What are shirini latifeh?<\/a><\/div><div><a href=\"#les-shirini-latifeh-sont-ils-des-macarons\">Are shirini latifeh macaroons?<\/a><\/div><div><a href=\"#que-signifie-latifeh\">What does latifeh mean?<\/a><\/div><div><a href=\"#peut-on-preparer-les-shirini-latifeh-a-lavance\">Can you make shirini latifeh in advance?<\/a><\/div><div><a href=\"#peut-on-remplacer-leau-de-rose\">Can you replace rose water?<\/a><\/div><div><a href=\"#pourquoi-mes-biscuits-sont-plats\">Why are my cookies flat?<\/a><\/div><div><a href=\"#comment-conserver-les-shirini-latifeh-2\">How to store shirini latifeh?<\/a><\/div><\/div><\/div><\/div><\/nav><\/div>\n\n\n\n<h2 id=\"quest-ce-que-les-shirini-latifeh\" class=\"wp-block-heading\">What are shirini latifeh?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Shirini latifeh are Iranian pastries filled with cream. They consist of two small, round, very light biscuits, assembled like a sandwich around whipped cream. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The word &#8220;shirini&#8221; means sweetness or pastry in Persian. &#8220;Latifeh&#8221; refers to the idea of delicacy, lightness and softness. The name therefore perfectly describes this recipe: a soft, airy and very fine pastry.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Unlike French macaroons, shirini latifeh are not prepared with almond powder and do not sit on a meringue shell. Their base is closer to a sponge cake or a ladyfinger, with whipped eggs, a little flour and a short cooking time. <\/p>\n\n\n\n<h2 id=\"pourquoi-les-appelle-t-on-parfois-macarons-persans\" class=\"wp-block-heading\">Why are they sometimes called Persian macaroons?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">They are sometimes nicknamed &#8220;Persian macaroons&#8221; because of their shape: two round cookies assembled with a filling in the center. But technically, they are not macaroons. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">French macaroon is made with almond powder, icing sugar and egg whites. Shirini latifeh, on the other hand, are made with a light dough made from eggs, sugar and flour, then topped with whipped cream. <\/p>\n\n\n\n<h2 id=\"une-patisserie-iranienne-legere-et-festive\" class=\"wp-block-heading\">A light and festive Iranian pastry<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Shirini latifeh are one of the Iranian sweets that we like to serve for special occasions. Their light texture, generous cream and pistachio finish make them an elegant pastry, perfect to accompany tea. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">They are often associated with parties, baking trays, family visits, weddings or <a href=\"https:\/\/www.iranicaonline.org\/articles\/nowruz-ii\/\" target=\"_blank\" rel=\"noreferrer noopener\">Nowruz<\/a>. Like many Persian pastries, they play on the balance between sweetness, floral fragrance, vanilla and dried fruit. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">They are also very pleasant to prepare at home, as long as you respect two points: do not let the dough fall and let the cookies cool well before filling them.<\/p>\n\n\n\n<h2 id=\"comment-reussir-des-biscuits-bien-legers\" class=\"wp-block-heading\">How do you make light biscuits?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The success of shirini latifeh is based on eggs. The egg whites must be whipped until stiff, then gently incorporated into the dough to keep as much air as possible. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You should also avoid overworking the dough after adding the flour. The more you mix, the more you break up the air in the eggs, and the more likely the cookies are to become flat or dense. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The cooking time is short. The cookies should remain clear, supple and soft. They should not become dry like crunchy cookies. As soon as the edges are set and the top is lightly browned, they&#8217;re ready.   <\/p>\n\n\n\n<h2 id=\"quelle-creme-utiliser-pour-les-shirini-latifeh\" class=\"wp-block-heading\">Which cream to use for shirini latifeh?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The most classic topping is a very firm, slightly sweet and fragrant whipped cream. It can be flavored with vanilla, rose water, cardamom or with a little orange zest. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For a cream that holds better, especially if the pastries have to wait in the refrigerator, you can add a little mascarpone. It&#8217;s not essential, but it gives a more stable cream that is easier to poach. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rose water must remain discreet. A few drops or a small spoon is enough. If it is too present, it can quickly dominate the entire pastry.  <\/p>\n\n\n\n<h2 id=\"pistaches-eau-de-rose-et-parfums-persans\" class=\"wp-block-heading\">Pistachios, rose water and Persian perfumes<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pistachios are the most natural finish for shirini latifeh. They bring a crunchy touch, a beautiful green color and a fragrance very associated with Iranian desserts. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rose water, vanilla and sometimes cardamom complete the set. These flavors must remain delicate, because pastry is first and foremost based on the lightness of the biscuit and the freshness of the cream. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You can also add a little icing sugar to the cookies before assembling them, or sprinkle the latifeh very lightly once filled.<\/p>\n\n\n\n<h2 id=\"avec-quoi-servir-les-shirini-latifeh\" class=\"wp-block-heading\">What to serve shirini latifeh with?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Shirini latifeh are served chilled, but not too cold, with black tea, Persian cardamom tea, coffee or herbal tea. They are perfect on a pastry board with <a href=\"https:\/\/dumplingsandmore.fr\/post\/qottab-ghotab-les-patisseries-iraniennes\/\" target=\"_blank\" data-type=\"post\" data-id=\"925\" rel=\"noreferrer noopener\">qottab<\/a>, <a href=\"https:\/\/dumplingsandmore.fr\/en\/post\/iranian-bamieh-ramadan-fritters-with-saffron-and-rose-water\/\" target=\"_blank\" data-type=\"post\" data-id=\"917\" rel=\"noreferrer noopener\">bamieh<\/a>, <a href=\"https:\/\/dumplingsandmore.fr\/post\/sohan-e-qom-caramel-a-la-pistache-perse\/\" target=\"_blank\" data-type=\"post\" data-id=\"947\" rel=\"noreferrer noopener\">sohan<\/a>, <a href=\"https:\/\/dumplingsandmore.fr\/post\/toot-la-pate-damandes-iranienne\/\" target=\"_blank\" data-type=\"post\" data-id=\"955\" rel=\"noreferrer noopener\">toot<\/a> or <a href=\"https:\/\/dumplingsandmore.fr\/post\/loze-narguil-bouchees-coco\/\" target=\"_blank\" data-type=\"post\" data-id=\"913\" rel=\"noreferrer noopener\">loze narguil<\/a>. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Since they contain cream, they should be stored in the refrigerator and eaten fairly quickly. Their texture is better the same day. <\/p>\n\n\n\n<h2 id=\"recette-des-shirini-latifeh\" class=\"wp-block-heading\">Recipe for shirini latifeh<\/h2>\n\n\n\n<h3 id=\"ingredients-pour-8-latifeh\" class=\"wp-block-heading\">Ingredients for 8 latifeh<\/h3>\n\n\n\n<h4 id=\"pour-les-biscuits\" class=\"wp-block-heading\">For the cookies<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 eggs<\/li>\n\n\n\n<li>100 g sugar<\/li>\n\n\n\n<li>90 g flour<\/li>\n\n\n\n<li>10 g cornstarch<\/li>\n\n\n\n<li>1\/2 teaspoon baking powder<\/li>\n\n\n\n<li>1 teaspoon vanilla extract<\/li>\n\n\n\n<li>1 pinch of salt<\/li>\n\n\n\n<li>Icing sugar, for dusting<\/li>\n<\/ul>\n\n\n\n<h4 id=\"pour-la-creme\" class=\"wp-block-heading\">For the cream<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>25 cl cold full cream<\/li>\n\n\n\n<li>100 g mascarpone, optional but recommended for a more stable cream<\/li>\n\n\n\n<li>2 tablespoons icing sugar<\/li>\n\n\n\n<li>1 teaspoon rose water<\/li>\n\n\n\n<li>1\/2 teaspoon vanilla extract<\/li>\n\n\n\n<li>30 g crushed pistachios<\/li>\n<\/ul>\n\n\n\n<h3 id=\"preparation\" class=\"wp-block-heading\">Preparation<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat the oven to 180\u00b0C.  Line a baking sheet with parchment paper. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Separate the egg whites from the yolks.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a bowl, whisk the yolks with half the sugar and vanilla until the mixture whitens and becomes foamy.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In another bowl, beat the egg whites with a pinch of salt until stiff. When they start to foam, gradually add the rest of the sugar and continue whisking until you have a soft and shiny meringue. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gently fold the whipped egg whites into the yolk mixture, in several batches, with a spatula.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sift the flour, cornstarch, and baking powder. Gently fold them into the batter, without mixing too much, so as not to make the mixture fall back. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfer the dough to a piping bag fitted with a smooth tip. Pipe small, even discs onto the baking sheet, spacing them slightly. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sprinkle very lightly with icing sugar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bake for 8 to 10 minutes, until the cookies are set, pliable and barely browned.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Let cool completely on a wire rack before garnishing.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prepare the cream. Whip the cold liquid cream with the mascarpone, icing sugar, vanilla and rose water until you get a stiff and light cream. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfer the cream to a piping bag.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place a generous amount of cream on half of the cooled cookies. Close with the remaining biscuits, without pressing too hard. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Roll the edges slightly in the crushed pistachios, so that the pistachios adhere to the visible cream.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Refrigerate for at least 30 minutes before serving.<\/p>\n\n\n\n<h2 id=\"conseils-pour-reussir-les-shirini-latifeh\" class=\"wp-block-heading\">Tips for successful shirini latifeh<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The eggs should be at room temperature to rise more easily and result in a lighter dough.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Do not overmix after adding the flour. The dough should remain airy. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The cookies should remain soft. If they are overcooked, they will become dry and break when assembled. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The cream should be very cold before being whipped. Place the bowl and whisks in the fridge for a few minutes if necessary. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Always allow the cookies to cool completely before topping, or the cream will melt.<\/p>\n\n\n\n<h2 id=\"comment-conserver-les-shirini-latifeh\" class=\"wp-block-heading\">How to store shirini latifeh?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Shirini latifeh can be stored in the refrigerator in an airtight container for 24 to 48 hours. Since they are topped with whipped cream, you should avoid leaving them at room temperature for a long time. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">They are best on the same day, when the cookies are still light and the cream retains all its freshness. The next day, they will be a little more melty, as the cookies will absorb some of the moisture from the cream. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It is not recommended to freeze them once filled, as whipped cream does not tolerate thawing.<\/p>\n\n\n\n<h2 id=\"autres-specialites-iraniennes-sucrees\" class=\"wp-block-heading\">Other sweet Iranian specialties<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Latifeh is a melt-in-your-mouth pastry, offering the perfect combination of crispiness and tenderness.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Apart from Latifeh, the Iranian pastry shop offers a variety of other sweet delicacies. Examples include <a href=\"https:\/\/dumplingsandmore.fr\/post\/sohan-e-qom-caramel-a-la-pistache-perse\/\" target=\"_blank\" data-type=\"post\" data-id=\"947\" rel=\"noreferrer noopener\">Sohan,<\/a> a saffron and pistachio pastry, <a href=\"https:\/\/mealscook.com\/sweets\/persian-gaz\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gaz<\/a>, a sweet confectionery made with nougat and rose, and <a href=\"https:\/\/dumplingsandmore.fr\/post\/qottab-ghotab-les-patisseries-iraniennes\/\" target=\"_blank\" data-type=\"post\" data-id=\"925\" rel=\"noreferrer noopener\">Qottab<\/a>, small cakes filled with walnuts and almonds. Each of these sweets is a true celebration of the richness and diversity of Iranian pastry.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you are a lover of world pastries, Latifeh and its Iranian companions are a taste adventure not to be missed. They capture the essence of Persian cuisine and take you on a sweet journey to the heart of Iran. Take the time to savor these delicacies on your next culinary exploration.  <\/p>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-77694\" class=\"wprm-recipe-container\" data-recipe-id=\"77694\" data-servings=\"8\"><div class=\"wprm-recipe wprm-recipe-template-compact-en\"><div class=\"wprm-container-float-right\">\n\t<div class=\"wprm-recipe-image wprm-block-image-normal\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0730e94ff6b04b32a649f220f3b2f8cb-mv2-scaled.jpg?resize=150%2C150&amp;quality=75&amp;ssl=1\" class=\"attachment-150x150 size-150x150\" alt=\"Shirini Latifeh - Whipped Cream and Pistachio Fondant Cookies - Iranian Recipe\" 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https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0730e94ff6b04b32a649f220f3b2f8cb-mv2-scaled.jpg?resize=396%2C396&amp;quality=75&amp;ssl=1 396w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0730e94ff6b04b32a649f220f3b2f8cb-mv2-scaled.jpg?resize=1120%2C1120&amp;quality=75&amp;ssl=1 1120w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0730e94ff6b04b32a649f220f3b2f8cb-mv2-scaled.jpg?resize=660%2C660&amp;quality=75&amp;ssl=1 660w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0730e94ff6b04b32a649f220f3b2f8cb-mv2-scaled.jpg?resize=220%2C220&amp;quality=75&amp;ssl=1 220w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0730e94ff6b04b32a649f220f3b2f8cb-mv2-scaled.jpg?resize=1805%2C1805&amp;quality=75&amp;ssl=1 1805w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0730e94ff6b04b32a649f220f3b2f8cb-mv2-scaled.jpg?resize=1100%2C1100&amp;quality=75&amp;ssl=1 1100w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0730e94ff6b04b32a649f220f3b2f8cb-mv2-scaled.jpg?resize=50%2C50&amp;quality=75&amp;ssl=1 50w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0730e94ff6b04b32a649f220f3b2f8cb-mv2-scaled.jpg?resize=120%2C120&amp;quality=75&amp;ssl=1 120w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0730e94ff6b04b32a649f220f3b2f8cb-mv2-scaled.jpg?resize=960%2C960&amp;quality=75&amp;ssl=1 960w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" data-attachment-id=\"77695\" data-permalink=\"https:\/\/dumplingsandmore.fr\/en\/post\/shirini-latifeh-iranian-pastries-with-cream\/2630b2_0730e94ff6b04b32a649f220f3b2f8cb-mv2-jpg\/\" data-orig-file=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0730e94ff6b04b32a649f220f3b2f8cb-mv2-scaled.jpg?fit=1250%2C1250&amp;quality=75&amp;ssl=1\" data-orig-size=\"1250,1250\" data-comments-opened=\"1\" data-image-title=\"Shirini Latifeh\" data-image-description=\"&lt;p&gt;Shirini Latifeh &amp;#8211; Whipped Cream and Pistachio Fondant Cookies &amp;#8211; Iranian Recipe&lt;\/p&gt;\n\" data-image-caption=\"&lt;p&gt;Shirini Latifeh &amp;#8211; Whipped Cream and Pistachio Fondant Cookies &amp;#8211; Iranian Recipe&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0730e94ff6b04b32a649f220f3b2f8cb-mv2-scaled.jpg?fit=1250%2C1250&amp;quality=75&amp;ssl=1\" title=\"\"><\/div>\n\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t<a href=\"https:\/\/dumplingsandmore.fr\/en\/wprm_print\/shirini-latifeh-iranian-pastries-with-cream\" style=\"color: #444444;background-color: #ffffff;border-color: #777777;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"77694\" data-print-identifier=\"shirini-latifeh-iranian-pastries-with-cream\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#444444\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t<style>#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-rating-0-33\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><defs><linearGradient id=\"wprm-recipe-rating-0-50\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"50%\" stop-opacity=\"1\" \/><stop offset=\"50%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><defs><linearGradient id=\"wprm-recipe-rating-0-66\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"66%\" stop-opacity=\"1\" \/><stop offset=\"66%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><\/svg><div id=\"wprm-recipe-rating-0\" class=\"wprm-recipe-rating wprm-recipe-rating-recipe-77694 wprm-recipe-rating-separate\"><span class=\"wprm-rating-star wprm-rating-star-1 wprm-rating-star-full\" data-rating=\"1\" data-color=\"#343434\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-2 wprm-rating-star-full\" data-rating=\"2\" data-color=\"#343434\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-3 wprm-rating-star-full\" data-rating=\"3\" data-color=\"#343434\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"#343434\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"#343434\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from <span class=\"wprm-recipe-rating-count\">3<\/span> votes<\/div><\/div>\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Shirini Latifeh \u2013 Iranian pastries with cream<\/h2>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Shirini latifeh are small Iranian pastries made of two soft and airy cookies, filled with a whipped cream flavored with vanilla, rose water and decorated with pistachios. A light Persian sweetness, perfect with tea. <\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>Cooking time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">8<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>Total time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">38<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-course-label\">Type of dish: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Dessert, Filled biscuit, Oriental pastry, Party Recipe, Pastry, Sweet<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Iranian, Persian<\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label\">For: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-normal\">8<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">latifeh<\/span><\/span><\/div>\n\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">dumplingsandmore<\/span><\/div>\n\n\n<div id=\"recipe-77694-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-77694-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"77694\" data-servings=\"8\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-name\">60 g flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-name\">24 cl heavy cream 30% fat<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-name\">60 g + 60 g sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-name\">2 large eggs<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-name\">1\/2 tsp vanilla extract<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-name\">20 g crushed pistachios<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-name\">1 tbsp icing sugar<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-77694-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-77694-instructions-container wprm-block-text-normal\" data-recipe=\"77694\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Preparation<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-77694-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Separate the egg whites from the yolks.<\/div><\/li><li id=\"wprm-recipe-77694-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Blanch the egg yolks with 60 g of sugar. Add the vanilla extract.<\/div><\/li><li id=\"wprm-recipe-77694-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Beat the whites. Add 60g of sugar and continue beating until creamy.<\/div><\/li><li id=\"wprm-recipe-77694-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Gently mix the two preparations.<\/div><\/li><li id=\"wprm-recipe-77694-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the flour gently.<\/div><\/li><li id=\"wprm-recipe-77694-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Transfer the mixture to a piping bag.<\/div><\/li><li id=\"wprm-recipe-77694-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">On a baking sheet lined with parchment paper, spread small circles of dough and sprinkle with a little icing sugar.<\/div><\/li><li id=\"wprm-recipe-77694-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Bake for 8 minutes at 220\u00b0C.  Let cool on a wire rack.<\/div><\/li><li id=\"wprm-recipe-77694-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Prepare the cream: In a mixer, combine the whipped cream, icing sugar and 1\/2 tsp vanilla extract and beat until you have an airy whipped cream.<\/div><\/li><li id=\"wprm-recipe-77694-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cover half of the cookies with the whipped vanilla cream and place a second cookie on top. Garnish with the crushed pistachios.<\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n<div id=\"recipe-77694-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">The cookies should be completely cold before filling.<br \/>For a cream that holds together better, add a little mascarpone. <br \/>Rose water should remain discreet: start with a small amount and adjust according to your taste.<br \/>Shirini latifeh are stored in the refrigerator and best the same day.<\/span><\/div><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/dumplingsandmore.fr\/en\/wprm_print\/shirini-latifeh-iranian-pastries-with-cream\" style=\"color: #ffffff;background-color: #5A822B;border-color: #5A822B;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"77694\" data-print-identifier=\"shirini-latifeh-iranian-pastries-with-cream\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print recipe<\/a>\n\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fdumplingsandmore.fr%2Fen%2Fpost%2Fshirini-latifeh-iranian-pastries-with-cream%2F&amp;media=https%3A%2F%2Fi0.wp.com%2Fdumplingsandmore.fr%2Fwp-content%2Fuploads%2F2020%2F12%2F2630b2_0730e94ff6b04b32a649f220f3b2f8cb-mv2-scaled.jpg%3Ffit%3D1250%252C1250%26quality%3D75%26ssl%3D1&amp;description=Shirini+Latifeh+%E2%80%93+Iranian+pastries+with+cream&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"77694\" data-url=\"https:\/\/dumplingsandmore.fr\/en\/post\/shirini-latifeh-iranian-pastries-with-cream\/\" data-media=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0730e94ff6b04b32a649f220f3b2f8cb-mv2-scaled.jpg?fit=1250%2C1250&amp;quality=75&amp;ssl=1\" data-description=\"Shirini Latifeh \u2013 Iranian pastries with cream\" data-repin=\"\" role=\"button\" style=\"color: #616161;background-color: #ffffff;border-color: #616161;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#616161\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n    <\/div><\/div>\n\n\n<h2 id=\"faq\" class=\"wp-block-heading\">FAQ<\/h2>\n\n\n\n<h3 id=\"quest-ce-que-les-shirini-latifeh-1\" class=\"wp-block-heading\">What are shirini latifeh?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Shirini latifeh are Iranian pastries consisting of two very soft cookies, filled with whipped cream and often decorated with pistachios.<\/p>\n\n\n\n<h3 id=\"les-shirini-latifeh-sont-ils-des-macarons\" class=\"wp-block-heading\">Are shirini latifeh macaroons?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">No. They may be reminiscent of macarons in their shape, but their texture is different. Shirini latifeh are more similar to a ladyfinger or a light sponge cake topped with cream.  <\/p>\n\n\n\n<h3 id=\"que-signifie-latifeh\" class=\"wp-block-heading\">What does latifeh mean?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Latifeh evokes softness, lightness and delicacy. The name fits the texture of this Iranian pastry very well. <\/p>\n\n\n\n<h3 id=\"peut-on-preparer-les-shirini-latifeh-a-lavance\" class=\"wp-block-heading\">Can you make shirini latifeh in advance?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes, but they are better on the day. You can make the cookies a few hours in advance and then top them shortly before serving. <\/p>\n\n\n\n<h3 id=\"peut-on-remplacer-leau-de-rose\" class=\"wp-block-heading\">Can you replace rose water?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes. You can use only vanilla, or replace the rose water with a little cardamom, orange peel or orange blossom water. <\/p>\n\n\n\n<h3 id=\"pourquoi-mes-biscuits-sont-plats\" class=\"wp-block-heading\">Why are my cookies flat?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The batter may have been overmixed after the flour was added, or the egg whites were incorporated too vigorously. You have to mix gently to keep the air in the dough. <\/p>\n\n\n\n<h3 id=\"comment-conserver-les-shirini-latifeh-2\" class=\"wp-block-heading\">How to store shirini latifeh?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Store them in the refrigerator in an airtight container for 24 to 48 hours. Take them out a few minutes before serving so that the cream regains a more pleasant texture. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Shirini latifeh are small Iranian pastries made of two very light cookies, filled with whipped cream flavored with vanilla, rose water and decorated with pistachios. Their rounded shape may reminds you of a macaroon, but their texture is very different: it is more between ladyfingers, the airy sponge cake and the small filled cake. The [&hellip;]<\/p>\n","protected":false},"author":196513052,"featured_media":77695,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[12681,16121,12683,14514],"tags":[16142,15087,12694,12693,16141,16144,16143,15081,12715,16130,16123,15348,14517,16140,16122,15080,14649,14412],"class_list":["post-77808","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-country","category-iran","category-recipes","category-sweet","tag-almonds","tag-biscuit","tag-cardamom","tag-cinnamon","tag-cookies-2","tag-cream","tag-eggs","tag-flour","tag-food","tag-icing-sugar","tag-iran","tag-milk","tag-nuts","tag-pistachios","tag-saffron","tag-sugar","tag-vanilla","tag-world-cuisine"],"jetpack-related-posts":[{"id":77726,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/iranian-bamieh-ramadan-fritters-with-saffron-and-rose-water\/","url_meta":{"origin":77808,"position":0},"title":"Iranian Bamieh: Ramadan Fritters with Saffron and Rose Water","author":"dumplingsandmore","date":"15 January 2020","format":false,"excerpt":"Iranian bamieh are small fried doughnuts in the shape of mini-churros, prepared with a cooked dough made from flour, butter, water, sugar and eggs. After frying, they are dipped in a syrup flavoured with saffron and rose water. Iranian bamieh are small, fried, golden, fluted doughnuts dipped in a syrup\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Iranian Bamieh","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_7d9601383290490da33bd62229c061fa-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_7d9601383290490da33bd62229c061fa-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_7d9601383290490da33bd62229c061fa-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_7d9601383290490da33bd62229c061fa-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_7d9601383290490da33bd62229c061fa-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":71673,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/aish-el-saraya-no-bake-oriental-dessert-with-ashta-cream\/","url_meta":{"origin":77808,"position":1},"title":"Aish el saraya: no-bake oriental dessert with ashta cream","author":"dumplingsandmore","date":"16 February 2024","format":false,"excerpt":"Aish el saraya is a no-bake oriental dessert, made of layers of bread or rusks soaked in fragrant syrup, covered with ashta-style milk cream, then decorated with crushed pistachios. Melting, fresh and very fragrant, it is one of those generous desserts that are prepared in advance, especially during Ramadan or\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Aish el saraya","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055301.jpg?resize=350%2C200&quality=75&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055301.jpg?resize=350%2C200&quality=75&ssl=1 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055301.jpg?resize=525%2C300&quality=75&ssl=1 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055301.jpg?resize=700%2C400&quality=75&ssl=1 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055301.jpg?resize=1050%2C600&quality=75&ssl=1 3x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055301.jpg?resize=1400%2C800&quality=75&ssl=1 4x"},"classes":[]},{"id":71656,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/guayaba-pay-the-ultra-melting-cuban-guava-pie\/","url_meta":{"origin":77808,"position":2},"title":"Pay Guayaba : the ultra-melting Cuban guava pie","author":"dumplingsandmore","date":"16 March 2020","format":false,"excerpt":"The pay de guayaba is a Cuban guava pie, made with homemade buttery dough and a melting filling made from guava paste. Simple, fruity and very fragrant, this recipe honors one of the most emblematic ingredients of Cuban desserts: guayaba. In Cuba and in Cuban diaspora cuisine, guava is used\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Pay de Guayaba - Guava Pie - Cuban Recipe","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e34e2e0aec864a088a5393e292bb2eec-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e34e2e0aec864a088a5393e292bb2eec-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e34e2e0aec864a088a5393e292bb2eec-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e34e2e0aec864a088a5393e292bb2eec-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e34e2e0aec864a088a5393e292bb2eec-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":78840,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/italian-biscotti-with-chickpea-flour-the-crunchy-healthy-and-protein-packed-recipe-that-changes-from-the-classic-biscuit\/","url_meta":{"origin":77808,"position":3},"title":"Italian biscotti with chickpea flour: the crunchy, healthy and protein-packed recipe that changes from the classic biscuit","author":"dumplingsandmore","date":"16 July 2026","format":false,"excerpt":"To make Italian chickpea flour biscotti, mix 180 g wheat flour, 120 g chickpea flour, 120 g sugar, 2 eggs, 70 ml sweet olive oil, yeast, salt, citrus zest and almonds. Form two logs, bake them once at 180\u00b0C for 20 to 25 minutes, slice them diagonally, then dry them\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Italian biscotti with chickpea flour","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/07\/1568.webp?fit=1200%2C900&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/07\/1568.webp?fit=1200%2C900&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/07\/1568.webp?fit=1200%2C900&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/07\/1568.webp?fit=1200%2C900&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/07\/1568.webp?fit=1200%2C900&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":76771,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/san-sebastian-cheesecake-the-ultra-creamy-basque-burnt-cheesecake\/","url_meta":{"origin":77808,"position":4},"title":"San Sebastian cheesecake: the ultra-creamy Basque burnt cheesecake","author":"dumplingsandmore","date":"13 July 2024","format":false,"excerpt":"San Sebastian cheesecake, also known as Burnt Basque cheesecake, is a cheesecake without a biscuit crust, baked at high temperatures to obtain a very caramelized surface and a creamy, almost shaky center. It originates from San Sebasti\u00e1n, in the Spanish Basque Country, and popularized by the restaurant La Vi\u00f1a. San\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"San Sebastian Cheesecake","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/07\/P1067212.jpg?resize=350%2C200&quality=75&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/07\/P1067212.jpg?resize=350%2C200&quality=75&ssl=1 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/07\/P1067212.jpg?resize=525%2C300&quality=75&ssl=1 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/07\/P1067212.jpg?resize=700%2C400&quality=75&ssl=1 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/07\/P1067212.jpg?resize=1050%2C600&quality=75&ssl=1 3x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/07\/P1067212.jpg?resize=1400%2C800&quality=75&ssl=1 4x"},"classes":[]},{"id":79179,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/bolo-polana-the-mozambican-cake-with-cashew-nuts\/","url_meta":{"origin":77808,"position":5},"title":"Bolo Polana: the Mozambican cake with cashew nuts","author":"manel tari","date":"17 December 2020","format":false,"excerpt":"Bolo Polana is a traditional Mozambican cake made with ground cashew nuts, cooked potato, butter, eggs, cream, lemon and orange zest, vanilla and a little flour. It owes its name to the Polana district of Maputo and stands out for its dense, soft and very fragrant texture. 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