Persian Mille Feuille Recipe – A cross between Baklava and Mille Feuille

A few years ago my husband made me a beautiful Persian Love Cake for my birthday. It was a delicate cardamom chiffon sponge with a delicious fresh cream filling flavoured with rose water with candied rose petals and pistachios. It was incredible.  I am unashamed to say that I ate pretty much the entire cake, bar one slice that he had, and I loved every mouthful.

As legend would have it, the Persian Love Cake was originally made by  a Persian woman who was madly in love with a prince. To make him fall in love with her, she baked him this cake and filled it with magical love powers….

Now as beautiful as the cake is, there are two endings to the legend.. The first and most popular ending is that the prince returns her love and they live happily ever after. In the second he doesn’t and we don’t find out what happened to the cake!

My favourite ending is the first! I mean, who wouldn’t fall in love with someone who made them a beautiful love cake? Or any cake for that matter!  Just the name evokes a sense of opulence, indulgence and romance. All good things in a cake, don’t you think?

So in honour of this enchanting cake, I have created a pastry version that has the same flavours and key spices running through it. I made this as a test for my next pop up restaurant that I am hosting soon at Alderford lake and it has worked beautifully.

For all of you love birds out there….or indeed anyone that loves cake as much as me… here’s one for you!

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My Little Persian Mille Feuille Recipe

Ingredients

Shop bought Puff Pastry (as making your own takes forever and shop bought taste’s just as good)
600 ml of double cream
1 tsp of ground cardamom (I always grind my own as the flavour is stronger)
3rd of a cup of icing sugar

Syrup

150gm caster sugar
100ml water
1 tsp rose water
Pistachios to sprinkle

Method

Preheat the oven to 180′ (fan assisted)
Cover a baking sheet with a layer of parchment and sprinkle sugar over
Lay a sheet of pastry on top and sprinkle with sugar
Cover with another sheet of parchment and a place heavy baking sheet on top. (I also weigh mine down with a large lasagne dish!)
Place in the oven for 25 minutes
Remove and leave on a wire rack to cool
When cooled very carefully remove the parchment and slice into matching size rectangles
Whilst cooling make the rose sugar syrup
Add the water, rose and sugar to a pan and bring to a boil
Reduce the heat and simmer until thickened
When thickened, spoon over the cut pastry slices and leave to set
When completely cooled and set make the cream filling
Add cream, icing sugar & cardamom  to a bowl and whisk until stiff peaks form
Add to a piping bag (if you want it to look pretty, otherwise just spoon it over) and pipe onto the first layer of pastry
Place a sheet of pastry on top and repeat once more
Sprinkle with icing sugar and decorate
Enjoy with a strong cup of Persian Chai. Nooshe Jaan!

 

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One Comment Add yours

  1. This looks incredible! And very nicely presented (:

    Like

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