Persian Cream Puffs - Naan Khamei

Updated: Jun 6, 2021

Welcome to my last post for 2020. What a year it's been!

I hope 2021 brings to every single one of you and to the world, a better and brighter year ahead.

I'm ending this year with a dessert I love, Persian Cream Puffs better known as Naan Khamei.

A delightfully light and airy cream in a crisp choux pastry, dusted with ground pistachios, rose petals and icing. Quite a nostalgic taste, in particular as the cream has rose water whisked into it, taking me back to Iran where those huge white boxes are filled with giant sized Naan-Khamei that could never fit neatly into the mouth! but tasted ohhhhh so heavenly, so just to let you know I'm now closing my eyes, biting into my own Naan-Khamei and wishing you all a very very Happy and healthy New Year 2021 :)


8 fl oz water

113g unsalted butter

133g plain flour

2 medium sized eggs

1/2 tsp salt

1 tbsp granulated sugar

1/2 tsp vanilla extract

For the filling

285g double cream (I used a light version)

5 tbsp granulated sugar

1 tbsp rose water

For the garnish

1 tbsp ground pistachios

1 tsp pistachio slivers

1 tsp rose petals

Note: Oven 190°C or Gas Mark 5 for 30 to 40 minutes


Step 1

  • To a pan add water

  • Add the salt, sugar, butter and vanilla extract

  • Allow the water to boil until the butter melts

  • Remove from the heat

Step 2

  • Add the flour and mix vigorously until smooth and pulls away from the pan

  • Place back over a low heat for 3 minutes and continue mixing in order to cook the dough

  • Remove from the heat

  • Set aside to cool for 5 minutes

Step 3

  • Gently whisk the eggs separately

  • Add the eggs to the dough and mix thoroughly until smooth and glossy but not runny. The consistency should be sticky and thick enough to put in a piping bag or to spoon out.

Step 4

  • Pre-heat the oven at 190°C or Gas Mark 5

  • Sprinkle or spray the baking tray with a little water, this will allow the choux dough to rise

  • Either pipe or spoon the mixture on the baking tray

  • Place in the oven for 30 to 40 minutes

  • After 25 minutes (being very careful) poke small holes in each choux to release the steam

  • Close the oven door and allow to bake till the 30 or 40 minute mark

  • Remove from the oven and allow to completely cool on a wire wrack

Step 5

For the filling

  • Add the cream to a large bowl

  • Add the sugar and rosewater

  • Whisk until the cream forms smooth peaks

  • Place in the fridge for 12 hours

Step 6

  • Remove the cream from the fridge and put in a piping bag

  • Pipe the cream into the puffs by either making a hole at the bottom of the puff, or like me, carefully slicing the puffs horizontally and filling them with cream

Step 7

For the garnish

  • Sprinkle the cream puffs with ground pistachio, icing, pistachio slivers and rose petals

Enjoy with lovely Persian tea. :) Noosh-e-Jaan :)

Persian Cream Puffs - Naan Khamei
Persian Cream Puffs - Naan Khamei

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