Persian Danish
This is one of my favorite pastries growing up. It has that aromatic Mediterranean flavor of saffron and rose water. Every time I make this recipe my whole kitchen smells like heaven for days. Persian Danish is similar to original cheese Danish except it doesn’t have any cheese. Instead, it's filled with pastry cream flavored with vanilla and rose water. You will need a small spice grinder to prepare saffron water or you can use the back of a spoon to powder your saffron.
Servings: 16 yield(s)
Prep Time: 75 mins
Cook Time: 20 mins
Total Time: 95 mins
Ingredients
    For Dough
  • 1/2 cup water (warm)
  • 1 1/2 tbsp yeast
  • 1 tbsp sugar (to activate yeast)
  • 1 whole egg
  • 1 egg white (keep the yolk for egg wash)
  • 1/4 stick sugar
  • 1/2 cup vegetable oil
  • 1/4 tsp salt
  • 3 tbsp saffron water
  • 3 cup all purpose flour
    • For Filling
  • 1/2 cup all purpose flour
  • 1/2 cup sugar
  • 1 1/3 cup water or milk
  • 1 tsp vanilla
  • 1 tbsp rose water
    • For Egg Wash
  • 1 egg yolk
  • 4 tbsp saffron water
  • Sesame seeds
    • For Brushing
  • 2 tbsp honey
  • 2 tbsp rose water
Instructions
  1. In a large mixing bowl pour your warm water then sprinkle over you’re yeast, and sugar gives it a quick stir, cover your bowl with plastic wrap, and set aside for about 15 minutes until your yeast mixture develops foam on top.
  2. Meanwhile, prepare your saffron water by grinding pinch of saffron and pinch of sugar in a small spice grinder and add 3 tbsp hot water. Give it a stir and set aside for 15 min until developed deep orange color.
  3. After 15 minutes add your whole egg, egg yolk, sugar, salt, oil, and 3 tbsp of saffron water and whisk it together to break the eggs and mix all wet ingredients. Gradually add your flour ½ cup at a time into the mixing bowl and stir with a wooden spoon until you form a shaggy dough. Switch to using your hands when it gets harder to mix with a spoon. Knead your dough in the bowl folding over and smashing about 15 turns until you get a smooth ball of dough.
  4. Cover the bowl with plastic wrap and let it rest somewhere warm for an hour or until it is double in size.
  5. Place a small saucepan on medium heat. Add flour into your saucepan and heat about 30 seconds and add water and mix it frequently until you get thick dough consistency pastry cream. Remove from heat and mix in vanilla and rose water. Set aside to cool down and cover with plastic wrap to prevent from building skin on top.
  6. After you dough is doubled in size, deflate the dough and divide into 2 sections and make 2 balls, over one and start to roll out the first piece of dough to ¼ inch thick. Cut the sides to make a rectangular. Cut your dough to 2 sections to create 2 squares.
  7. Fill a piping bag with your filling and start pipping it into a long line close to the edge of your dough. Gently roll up the dough like a cake roll and cut the roll to 4-5 pieces. Repeat the same process for the rest.
  8. Place each piece on a baking sheet lined with parchment paper. Cover with a tin kitchen towel and let it rest somewhere warm for about 15 minutes.
  9. After 15 minutes brush the pastries with egg wash and sprinkle sesame seeds on top.
  10. Preheat your oven to 350 degrees F and place the oven rack in the center of the oven. Bake them for 15-20 minutes until they’re golden brown.
  11. Remove from oven and brush your pastries with diluted honey with rose water.
  12. Let it cool completely before serving. Enjoy!