How to Make Shirini Papioni (Persian Bow Ties) – 2 Ways

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Shirini Papioni (Papion means “Bow Tie” in Farsi) is one of the most beloved and effortless sweets served during Nowruz (Persian New Year) and wedding ceremonies.

If you love flaky, buttery treats, this is for you. It is essentially the Persian cousin of the French Palmier, made from layers of light-as-air Puff Pastry (Khamir Hezar-la).

Unlike complex pastries that take hours, this recipe is a lifesaver. By using high-quality store-bought puff pastry, you can create a bakery-style dessert in under 30 minutes. In this guide, I will teach you two authentic ways to finish them: the classic Powdered Sugar style (light & dry) and the Saffron Syrup style (sticky & sweet).

Ingredient:

You can choose between a simple sugar dusting or a rich saffron syrup. Ingredients for both are listed below.

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Instruction:

Step 1: Prep the Puff Pastry

Thaw your puff pastry according to the package instructions, but keep it cold. If the dough gets too warm, the butter layers will melt, and it won’t puff up in the oven. Preheat your oven to 400°F (200°C). Puff pastry needs a hot shock to rise.

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Step 2: Cut and Shape

Unroll the dough on a lightly floured surface.

• Cutting: Use a sharp knife or pizza cutter to cut strips approximately 2cm x 6cm (1 x 2.5 inches).

• Shaping: Pick up a strip. Twist it once in the center to create a “Bow Tie” shape. Press the center gently to hold the twist.

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Step 3: The Golden Glaze

Place the bow ties on a baking tray lined with parchment paper. Mix the honey and rose water in a small bowl. Lightly brush this mixture onto the raw dough. This gives the pastry a beautiful golden color and a hint of aroma.

• Optional: Sprinkle crushed pistachios on the center of the bow ties now.

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Step 4: Baking

Bake for 15 to 20 minutes. Watch them closely! They are ready when they have puffed up significantly and turned a deep golden brown.

Step 5: Choose Your Finish (The Important Part)

Here is where you decide which style of Shirini Papioni you want:

Option A: The Classic (Light & Dry)

Let the pastries cool down completely. Then, generously sift powdered sugar (confectioners’ sugar) over them. This is the most common version in Iranian bakeries.

Option B: The Sticky Syrup (Majlesi Style)

While the pastries are baking, make a simple syrup:

1. Boil sugar and water for 10 minutes until slightly thick.

2. Add a splash of rose water, lemon juice, and saffron.

3. Dip the cooled pastries into the warm syrup for just 3 seconds and remove. This makes them shiny, sticky, and sweet.

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Chef Haghighi’s Secrets for Puff Pastry

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1. Keep it Cold: I cannot stress this enough. If your kitchen is hot, put the shaped dough in the fridge for 10 minutes before baking. Cold Dough + Hot Oven = Maximum Puff.

2. Sharp Knife: Use a very sharp knife and cut straight down. Do not “saw” the dough, or you will seal the layers together, and they won’t rise.

3. Don’t Open the Oven: Do not open the oven door for the first 15 minutes. The steam needs to stay inside to help the pastry rise.

4. Besides this, Shirini Latifeh and Shirini Danmarki are served in Iranian wedding ceremonies.

Conclusion

At the end of this article, I suggest that you make this traditional Iranian sweet and use it in your parties and gatherings. Ask your friends for their opinions about this sweet and send it to me. Let’s discuss all the positive and negative comments here and solve your challenges.

FAQ

1. Can I make the dough from scratch? Yes, you can make Khamir Hezar-la at home, but it is very labor-intensive. For this recipe, high-quality store-bought Puff Pastry yields excellent results and saves hours.

2. Why didn’t my pastries puff up? This usually happens for two reasons: 1) The oven wasn’t hot enough (needs 200°C/400°F), or 2) The dough became too warm, and the butter melted before baking.

3. How do I store Shirini Papioni? Store them in an airtight container at room temperature. They stay fresh for 3-4 days. If you used the syrup method, consume them soon, as they might lose their crunch.