Does anyone know where I can get a recipe for Persian dessert Rolet?
- Anonymous1 decade agoFavorite Answer
Candied rose petals
2 large egg whites
1/2 cup sugar
Petals from 2 organic roses
1 cup cake flour
14 tablespoons baker's sugar or superfine sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
3 large eggs, separated
6 tablespoons water
1/4 cup canola oil
1 teaspoon grated lemon peel
1/4 teaspoon whole cardamom seeds (removed from about 5 green cardamom pods)
2 1/2 cups chilled heavy whipping cream, divided
Pinch of saffron threads
2/3 cup powdered sugar
1 teaspoon rose water
2 tablespoons natural unsalted pistachios
PreparationFor candied rose petals:
Whisk egg whites in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight.
Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth. Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.)
Combine 1/2 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.
Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form.
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.
- Anonymous5 years ago
----DOUGH 1 kg flour 1 1/2 c milk 4 ea yolks 50 g butter 50 g yeast 5 g salt ----FILLING 300 g poppy seed 250 g sugar 1 ea egg 50 g nuts 30 g candied fruit *Note: If some of the units or abbreviations look unfamiliar to you, click here. · Method Making dough: Warm milk, add 1 tb sugar, 1 tb flour and yeast. Mix very well. Add a half of flour and mix thoroughly. Put the dough in a warm place to raise up for 2-3 hours. After that beat yolks with sugar and add it, salt and drawn butter into dough. Add another half of flour and mix thoroughly until the dough is detached well from hands. Making filling: Wash poppy seed and pour hot water over it until poppy seed is swelled.Pour off water. Grind poppy seed in a mincing-machine. Chop finely nuts and candied fruits. Beat 1 yolk with a half of sugar. Beat up white of egg. Then mix poppy seed, yolk and white of egg, nuts and fruit the rest of sugar very well. Making rolls: Divide dough into 3 parts. Roll out the dought thinly (0,5 cm). Spread the filling but leave the edges (1 cm) untouched. Roll the sheet very carefully. Put the rolls in a warm place for 15 minutes. Grease roll surface with yolk, it makes the rolls look bright and beautiful. Bake rolls during 40-50 minutes. In order to make rolls gentle, put a pan with water in an oven. Or you can cover rolls with moist napkin.
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- BottledGenieLv 51 decade ago
No silly person, DESSERT (not DESERT) has no pork and Iranians don't eat pigs FFS... Sheesh!
The object of your quest looks like a closely guarded secret!!! From the websites below and the photo I saw, it looks like a rolled neopolitan pastry with possibly halva or marzipan paste, topped with slivered almonds and chopped pistachios. I have listed 2 websites below the pic link containing Persian and Iranian recipes (since Persia and Iran are the same country), but I could not find a match. I also saw it spelled as Persian Roulette Pastry (with a French spelling). Good luck!Source(s): http://www.hanifworld.com/persianfoods-March/11-Sh... http://www.iranmania.com/travel/eating/ http://www.iranchamber.com/recipes/recipes.php