Approximate preparation time: 45 min - 1 hour
for nAn (puff pastry)
for Khame (whipped cream)
- 1/2 stick unsalted butter, cut into pieces
- 1/2 cup all-purpose flour
- 3 medium eggs
- 2 cups heavy whipping cream (two small cartons)
- 4-5 (more or less) tablespoons powdered sugar
- 3-4 tablespoons golAb (rose water) preparation
In a heavy saucepan bring to a boil 1/2 cup water with the butter over high heat. Reduce the heat to moderate, add the flour all at once, and beat the mixture with a wooden spoon until it leaves the side of the pan and forms a ball. Transfer the mixture to a bowl and with an electric mixer beat in the eggs one at a time, beating well after each addition. Drop rounded teaspoons of the batter on a greased baking sheet. Once baked, the pastry is going to quadruple in size so, allow w nchs eten them on the baking sheet. Bake the pastry in a preheated 425 degree oven for 15 minutes, reduce the beat to 400 degree and bake the pastry for 15 more mins. or until they are puffed and crisp. Transfer the pastry to a rack and let them cool.
Transfer the liquid whipping cream from the cartons to a deep bowl. Put the bowl in the freezer 15 minutes before you are ready to whip it (this is the key. Warm cream would not whip). Remove the bowl from the freezer, add all the ingredientes, using an electric mixer, whip it until the cream starts to form soft peaks. You can tell from its consistency when it is ready. Dontt whip it toooo much or else you would end up with butter. You can add more sugar and/or golAb at any time during whipping.
Holding a sharp knife horizontally, cut each pastry in half around the diameter, spoon some whipped cream in bottom halves and put the top halves back on. Sift some powdered suger on top of the assembled riAn-khameies and there you have it. Enjoy.