This delicious honey-glazed Persian puff pastry is called shirini zaban and is the perfect accompaniment for an afternoon cardamom tea or some aromatic coffee. Shirini means dessert and zaban (زبان) means tongue. I’m not sure if the name of this dessert is because of the shape of it somewhat resembling a tongue but that would make sense, right?
This light, golden, honey-kissed, and flaky delicious pastry is sure to please all and might be a better alternative to more dense desserts to satisfy the sweet tooth without breaking the calorie bank. It’s chewy on the inside and crisp on the outside and is mildly sweet, although you can always control the sweetness by adding more glaze or coating it with sugar.
You can purchase the puff pastry dough at the super market in the Frozen desserts section or on Amazon Fresh. When you’re ready to use it, thaw one sheet until you can easily unfold it. I used Pepperidge Farm Puff Pastry.
Begin by thawing the dough at room temperature until it’s easy to unfold. This took about 20 minutes. Don’t let it completely thaw and become gooey. In a small bowl, add a little warm water to a generous heap of honey to make your honey glaze. If you run out you can always add more later. Don’t dilute your honey too much. Just make it runny enough to be able to brush it on your pastry. If you like your desserts very sweet, you can add some sugar to the glaze. I did not do this because I don’t like my desserts to become overbearingly sweet.
Use a pizza cutter to make about 18 equal sizes cutting vertically and then horizontally. Using the same pizza cutter make a slit in the middle of each pastry.
Coat each pastry generously with the honey glaze and then put it on a parchment-paper lined baking sheet and bake for about 15 minutes, or until golden in a 400 degree Fahrenheit oven.
Once the pastries are out of the oven, coat them with the honey glaze one more time and display them on a platter and noosheh jan konid (enjoy)!