Shirini Danmarki Recipe | Authentic Persian Danish Pastry (Iranian Sweet Pastry)
Many people love bakery items like cakes and pastries, but have you ever tried Persian bakery items? As one of Iran’s most beloved desserts, Shirini Danmarki Recipe is a very popular pastry with a freshly baked aroma, simply amazing. This authentic Persian Danish pastry is soft, flaky, slightly crisp on the outside, and filled with creamy vanilla custard or saffron cream that melts in your mouth with every bite.
Known in Farsi as شیرینی دانمارکی, Shirini Danmarki beautifully blends European baking charm with Persian flavors and traditions. It’s one of those desserts that feels both fancy and homemade, making it perfect for Nowruz (Persian New Year), Eid celebrations, or even your everyday tea-time treat.
“Shirini” means “sweet” in Persian, and “Danmarki” means “Danish.” Together, it literally means “Persian Danish sweet” — a Middle Eastern twist on the classic European pastry. So grab your rolling pin, preheat your oven, and let’s make one of the best Persian desserts you’ll ever taste. It’s not just a pastry; it’s a flaky love letter from Iran.
This easy Shirini Danmarki recipe is an authentic Iranian dessert that’s so easy to make that even a novice can make it with ease because it uses simple pantry ingredients — no fancy equipment, no stress. Just pure, buttery, custard-filled happiness!
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🥐 Shirini Danmarki Recipe | Persian Danish Pastry (Iranian Sweet Pastry)
Shirini Danmarki, also known as Persian Danish pastry, is a buttery, flaky, and sweet treat often served during Nowruz (Persian New Year) and festive occasions. These golden pastries are filled with rich vanilla custard or cream filling, glazed to perfection, and sprinkled with pistachios for a delightful crunch. Perfect for tea time, brunch, or dessert tables!
This authentic Shirini Danmarki recipe is made with simple ingredients, tastes bakery-quality, and is easy to prepare at home — no special equipment required.
Ingredients
🥐 For the Pastry Dough:
- 2 cups all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- ¼ cup vegetable oil
- 1 large egg
- ½ cup warm milk
- 1 tbsp sugar
- 1 tsp instant yeast
- ¼ tsp salt
- ½ tsp vanilla extract
🍮 For the Custard Filling:
- 1 cup milk
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 egg yolk
- ½ tsp vanilla extract
- 1 tbsp butter
✨ For Glazing & Garnish:
- 1 egg yolk + 1 tbsp milk (for brushing)
- 2 tbsp sugar syrup or honey (optional for shine)
- Crushed pistachios or almonds (for topping)
- Powdered sugar (optional for dusting)
Instructions
Step 1: Prepare the Dough
- In a bowl, mix warm milk, sugar, and yeast. Let it sit for 10 minutes until frothy.
- In a large bowl, combine flour, salt, and butter cubes. Rub until crumbly.
- Add the yeast mixture, egg, vanilla, and oil. Mix into a soft dough.
- Knead for 8–10 minutes, cover, and let it rise for 1 hour or until doubled.
Step 2: Make the Custard
- In a saucepan, whisk milk, sugar, cornstarch, and egg yolk together.
- Heat on medium until thickened.
- Add vanilla and butter, stir well, and set aside to cool.
Step 3: Shape the Pastries
- Roll out the dough on a floured surface into a rectangle (~¼ inch thick).
- Cut into squares (about 3x3 inches).
- Place 1 tsp of custard in the center of each square.
- Fold corners toward the center and press gently to seal.
Step 4: Baking
- Place pastries on a parchment-lined tray.
- Brush tops with egg wash (yolk + milk).
- Bake at 180°C (350°F) for 18–22 minutes until golden brown.
Step 5: Finish & Serve
- Brush with sugar syrup or honey for shine.
- Sprinkle pistachios or powdered sugar.
- Serve warm or at room temperature with Persian tea.
Notes
- Always use cold butter for flaky layers.
- Don’t overfill — the custard may leak.
- Chill the dough for 15 minutes before rolling for easy handling.
- For a richer flavor, use saffron-infused milk in the custard.
- Store leftovers in an airtight container for up to 3 days.
🍽️ Serving Suggestions
- Serve with a hot cup of Persian black tea or cardamom chai.
- Pair with rosewater syrup for an authentic Middle Eastern twist.
- Add a scoop of vanilla ice cream for a modern dessert version.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 291Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 72mgSodium: 81mgCarbohydrates: 35gFiber: 1gSugar: 18gProtein: 4g
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🧁 What is Shirini Danmarki?
In Farsi (Persian), “shirini” means sweet, and “danmarki” refers to a Danish-style pastry, inspired by European baking but reimagined with Persian ingredients like saffron, rosewater, and pistachios. The result? A rich, delicate, and irresistible dessert—perfect with a cup of hot Persian black tea.
Unlike your typical store-bought Danish, Shirini Danmarki is made with simple ingredients you probably already have at home—flour, butter, milk, eggs, and sugar—but what makes it unique is the fragrant custard filling and shiny golden glaze that give it melt-in-your-mouth perfection.
💫 A Sweet Symbol of Persian Hospitality
In Persian culture, desserts like Shirini Danmarki are more than just sweets – they are symbols of love, celebration, and generosity. You’ll often find them served during Nowruz (Persian New Year), Eid, weddings, and family gatherings. They reflect everything beautiful about Persian cuisine – hospitality, tradition, and enjoyment.
This iconic Iranian sweet pastry (Persian Sweet Pastry) combines the best of both worlds – the buttery layers of a European Danish and the floral, exotic flavors of a Middle Eastern sweet.
💡 Fun Fact: The pastry was introduced to Iran during cultural exchanges with Europe, but Persian bakers added their own twist using rosewater, cardamom, and pistachios, making it a signature sweet in Tehran, Isfahan, and Shiraz.
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Ingredients Needed to Make Shirini Danmarki
Pastry Dough — Basic (makes 12 pastries)
- 2 cups all-purpose flour (plain flour) — sifted
- ½ cup cold unsalted butter, cubed — use European-style if possible
- ¼ cup vegetable oil (or softened butter for richer dough)
- 1 large egg
- ½ cup warm milk (110°F / 43°C)
- 1 tbsp granulated sugar
- 1 tsp instant yeast
- ¼ tsp salt
- ½ tsp vanilla extract (or 1 tsp rosewater for Persian aroma)
Custard Filling — Vanilla (rich & silky)
- 1 cup whole milk (or saffron-infused milk)
- 2 tbsp granulated sugar
- 1 tbsp cornstarch (or custard powder)
- 1 large egg yolk
- ½ tsp vanilla extract
- 1 tbsp unsalted butter (for shine)
Glaze & Garnish
- 1 egg yolk + 1 tbsp milk (egg wash)
- 2 tbsp sugar syrup or honey (optional for glossy finish)
- 2 tbsp crushed pistachios (or chopped almonds)
- Powdered sugar (optional dusting)
Quick Pantry Substitutions
No saffron? Use a pinch of cardamom powder.
Short on butter? Use ⅓ cup oil + 2 tbsp butter for richness.
Short on time? Substitute ready-made puff pastry (see Variation section).
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👩🍳 Step-by-Step Instructions
Follow these easy, bakery-style steps to make authentic Shirini Danmarki — buttery, flaky Persian Danish pastries with creamy custard.
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Step 1 — Activate the yeast (Quick start for reliable rise)
Warm milk + sugar + instant yeast — watch for froth in 8–10 minutes. In a small bowl, whisk ½ cup warm milk (about 40–43°C / 105–110°F) with 1 tbsp sugar and 1 tsp instant yeast. Let it rest for 8–10 minutes until foamy. This step ensures a strong proof and is one of the best pastry making tips for consistent results.
Pro tip — yeast not foaming?
If the yeast doesn’t foam, your milk may be too hot or the yeast is old. Try again with slightly cooler milk or new yeast.
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Step 2 — Make the buttery pastry dough (flaky layers)
Rub cold butter into flour until it looks like coarse crumbs — the secret to flaky pastry. In a large bowl combine 2 cups all-purpose flour and ¼ tsp salt. Add ½ cup cold, cubed unsalted butter and use fingertips (or a pastry cutter) to work until the mixture is crumbly. Add the yeast mixture, 1 egg, ¼ cup oil and ½ tsp vanilla, then knead to a soft dough (about 6–8 minutes).
Wrap and let dough rise for 45–60 minutes until doubled. This gives you a tender, bakery-style crumb.
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Step 3 — Prepare the silky custard filling (creamy & stable)
Whisk milk, cornstarch, egg yolk & sugar — cook until custard thickens. For the custard: whisk 1 cup milk, 2 tbsp sugar, 1 tbsp cornstarch, and 1 egg yolk. Cook on medium heat, whisking constantly until it thickens. Remove from heat, stir in ½ tsp vanilla and 1 tbsp butter. Cool completely before filling.
Make ahead
Custard can be made a day ahead — store in an airtight container.
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Step 4 — Roll, cut & fill (shape like a Danish)
Roll to 1/4″ thickness, cut squares, add 1 tsp custard per square. On a lightly floured surface roll dough to about ¼ inch (6mm). Cut into 3×3 inch squares. Place ≈1 tsp custard in the centre, fold corners gently toward the middle and press to seal. Avoid overfilling to prevent leaks.
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Step 5 — Bake, glaze & garnish (golden finish)
Brush with egg wash & bake at 180°C (350°F) until golden, then brush with syrup and sprinkle pistachios. Preheat oven to 180°C / 350°F. Line a tray with parchment and arrange pastries 1″ apart. Brush with an egg wash (1 egg yolk + 1 tbsp milk). Bake for 18–22 minutes until golden. Immediately brush tops with sugar syrup or honey and sprinkle crushed pistachios for that classic Persian shine.
Reheat & serve
Reheat at 160°C for 4–6 minutes for that fresh-from-the-oven texture.
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Pro Tips & Chef Secrets — Make Shirini Danmarki Like a Persian Bakery
Here are my top chef-level tips — written like I’m standing next to you in the kitchen. These are the real bakery secrets (and quick fixes) that guarantee flaky, buttery, custard-filled Shirini Danmarki every time.
Cold Butter = Flaky Layers (Do this first)
For authentic, bakery-style flaky pastry, always start with cold butter. Cold butter creates steam pockets in the oven — that’s how you get lift and those irresistible layers.
- Cold butter cubes: Keep butter straight from the fridge and dice small so it disperses evenly. Don’t let it soften.
- Short handling time: Mix until you have pea-size butter pieces — overworking warms the butter and ruins flakiness.
- Chill between steps: If dough softens while rolling, pop it in the fridge for 15–20 minutes. This is bakery-level patience that pays off.
Silky Custard — No Lumps, No Panic
If your custard is smooth, the whole pastry feels professional. Use low to medium heat and constant whisking.
- Temper the eggs: Stir a little hot milk into the yolk before adding the whole batch — prevents scrambled egg bits.
- Cornstarch for stability: A tablespoon of cornstarch gives a creamy, pipeable custard that won’t weep into the dough.
- Cool quickly: Spread thinly on a tray and chill — warm custard will melt pastry seams during shaping.
Pro rescue hacks (read these)
If your custard breaks or curdles, whisk in 1–2 tbsp of warm milk slowly; a tablespoon of butter stirred in while off heat can smooth it out. If too thin, simmer gently to reduce — do not boil.
Seal Smart: Stop Leaks & Keep the Puff
Shirini Danmarki looks best when it’s tidy. Avoid leaks and keep the custard inside where it belongs.
- Use cold custard: Always pipe cold custard into dough to prevent it melting the seam.
- Don’t overfill: 1 teaspoon (for small squares) is usually perfect — overfilling = messy leak + lost puff.
- Brush edges with egg wash: It acts like glue and gives you a neat, shiny finish.
Golden, Not Burnt — Oven Tips That Work
Your oven is unique — learn its hot spots and use racks smartly.
- Preheat fully: A fully preheated oven (180°C / 350°F) gives immediate steam and lift.
- Middle rack: Bake on the middle rack for even browning; rotate halfway for perfection.
- Syrup timing: Brush sugar syrup or honey right after the pastries come out while they’re still warm — it gives shine and adds shelf-life.
Saffron, Rosewater & Cardamom — Small Touch, Big Impact
A pinch of saffron or a few drops of rosewater lifts Shirini Danmarki into the realm of true Persian desserts.
- Saffron milk: Bloom a pinch of saffron in a tablespoon of warm milk and add to custard for aroma and color.
- Rosewater: A few drops in the glaze or custard — don’t overdo it; it’s potent.
- Cardamom twist: Add ⅛ tsp ground cardamom to the dough or custard for warm floral notes.
Store Smart — Freeze, Reheat & Keep Crisp
Make-ahead and last-minute reheat tips so your pastries taste fresh every time.
- Freeze unbaked: Shape then freeze on a tray; transfer to a bag. Bake straight from frozen (add a few minutes).
- Reheat oven-only: Warm in a preheated 160°C / 320°F oven for 5–7 minutes rather than microwave for crispness.
- Short-term storage: Keep in an airtight container at room temperature for up to 2 days; glaze right before serving.
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Serving Suggestions — How to Serve Shirini Danmarki Like a Persian Bakery
Shirini Danmarki is a delight when thoughtfully plated — buttery, warm, and slightly sticky with syrup. Below are easy serving ideas and drink pairings that make this Persian dessert irresistible for guests, family teas, or festive occasions (such as Nowruz, Eid, or weekend brunch).
Best Beverage Pairings
Serve Shirini Danmarki with strong Persian black tea (cardamom optional) or a small amount of cardamom tea. For brunch or dessert, serve with a scoop of vanilla ice cream or a glass of cold saffron milk – the contrast of warm pastry and cold cream is classic.
Plating & Presentation Ideas
Stack 2–3 pastries on a patterned Persian plate, drizzle a thin line of rosewater syrup, and sprinkle crushed premium pistachios. Use edible rose petals or a light dusting of powdered sugar for a bakery-style finish.
Perfect Occasions to Serve
Ideal for Nowruz, Eid, bridal showers, or an intimate tea party. These pastries also make elegant homemade gifts — wrap a box with parchment and a pistachio garnish for festive sharing.
Guest-Friendly Variations
Offer 2 mini-variations: saffron-custard and jam-filled (apricot or raspberry). Label each on a small card so guests know flavors.
Leftovers & Reheat Tips
Store in an airtight container for 2–3 days. Reheat at 160°C (320°F) for 5–7 minutes — or pop in a toaster oven for 3–4 minutes — to refresh flakiness. Avoid microwaving if you want a crisp finish.
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🌍 Variations & Twists — Shirini Danmarki
1. Chocolate Shirini Danmarki — Rich & Decadent
Swap half the custard for a silky chocolate pastry cream. Drizzle melted dark chocolate after baking for bakery-style looks.
2. Saffron & Rosewater — Traditional Persian Twist
Infuse milk with ground saffron and a splash of rosewater for the custard. The floral aroma and golden hue make this version a favorite that you won’t be able to ignore even if you want to.
3. Nutty Pistachio & Almond Filling — Crunchy Delight
Add finely chopped pistachios and toasted almonds into the custard or sprinkle on top.
4. Jam-Filled Danmarki — Fruity & Bright
Replace or mix custard with apricot, raspberry, or fig jam for a bright, fruity burst.
5. Vegan-Friendly Danmarki — Plant-Based Swap
Use dairy-free milk, vegan butter, and a cornstarch-based custard.
6. Custard-Cheesecake Hybrid — Luxury Twist
Fold a little cream cheese into the custard for a rich cheesecake-like center.
🎉 When to Serve Shirini Danmarki
Shirini Danmarki shines in so many moments — from intimate tea breaks to festive Persian celebrations. Below I’ve mapped out the best occasions, pairing ideas, and quick serving hacks so your pastry looks, tastes, and performs like it came from a bakery. (Yes — you can be that proud host.)
Nowruz & Persian Holidays
Traditional favorite for Nowruz and family gatherings — serve warm with rosewater tea.
Tea-Time & Brunch
Perfect with Persian black tea or cardamom chai. Great for weekend brunch spreads.
Festive Parties & Weddings
Elegant enough for dessert tables — garnish with pistachios and rose petals for visual wow.
Gifting & Bake Sales
Wrap in parchment and tie with twine — homemade Shirini Danmarki makes a memorable gift.
Warm or room temperature — brush with light sugar syrup right after baking for glossy finish.
- Persian black tea or cardamom chai
- Rosewater or saffron milk (for scent and color)
- Light scoop of vanilla ice cream for a dessert plate
- Fresh fruit (pomegranate seeds or sliced figs) for contrast
Plan 1–2 pastries per person for tea; 2–3 for dessert service. Bake just before guests arrive for best texture.
Serve-by Scenarios (fast guide)
🧩 Common Mistakes to Avoid When Making Shirini Danmarki
Making Shirini Danmarki at home is rewarding – but a few small mistakes can turn a flaky, custard-filled treat into a soggy or flat pastry. Below is a list of the mistakes home bakers make, why they do it, and exactly how to fix them.
1. Overproofing the Dough
Mistake: letting the dough rise too long so it collapses or loses structure.
Fix: follow the proof time in the recipe and look for a gently puffed, not swollen, dough — press lightly; it should spring back slowly.
Quick troubleshooting
- Reduce warm proofing time if kitchen is very hot (summer).
- If overproofed, reshape gently and allow a short second rest before baking.
2. Using Warm or Soft Butter Instead of Cold
Mistake: warm butter melts into the dough, preventing flakiness.
Fix: use cold, cubed butter (straight from fridge) for lamination — that creates the layers that make Shirini Danmarki beautifully flaky.
Pro tip
If butter softens while working, pop the dough in the fridge for 10–15 minutes before continuing.
3. Overfilling with Custard
Mistake: too much filling causes leaks and soggy bottoms.
Fix: place a teaspoon of custard in the center — less is more. Seal edges firmly and leave a small border.
If yours leaks
- Wipe excess custard before sealing.
- Patch small leaks with extra dough or press edges with a fork to seal.
4. Rolling the Dough Unevenly (Too Thin or Too Thick)
Mistake: uneven rolling causes burnt edges or raw centers.
Fix: roll to an even thickness (about ¼ inch / 6 mm). Use a ruler or rolling pin guides if you have them.
5. Skipping the Egg Wash or Syrup Glaze
Mistake: pale, dull pastries with no shine.
Fix: always brush with an egg wash (yolk + milk) before baking; finish with a light sugar syrup or honey for glossy shine and longer freshness.
Flavor twist
Add a teaspoon of rosewater or a pinch of saffron to the glaze for an authentic Persian aroma.
6. Baking at the Wrong Temperature
Mistake: oven temperature too low → greasy pastry; too high → burnt outside, raw inside.
Fix: preheat to 180°C (350°F) and use an oven thermometer if possible. Bake until golden, 18–22 minutes (adjust for your oven).
7. Not Chilling the Dough When Needed
Mistake: warm dough is sticky and hard to shape.
Fix: chill the dough 15–30 minutes after mixing or if it becomes too soft while working — cold dough laminates better and keeps butter solid.
Speed hack
If you’re short on time, freeze for 8–10 minutes instead of a long chill — just watch so the dough doesn’t freeze solid.
8. Poor Edge Sealing & Handling
Mistake: edges open during bake and filling spills.
Fix: dampen edge slightly with water or egg wash and press firmly (or crimp with a fork). For decorative seals, use an extra strip of dough.
Frequently Asked Questions About Shirini Danmarki
What is Shirini Danmarki?
Shirini Danmarki is a traditional Persian Danish pastry filled with rich custard and topped with pistachios. It’s a buttery, flaky Iranian dessert served during Nowruz and tea-time gatherings.
Is Shirini Danmarki same as Danish pastry?
Not exactly. While both are flaky and buttery, Shirini Danmarki has a Persian twist — filled with creamy custard or saffron filling, and topped with nuts and syrup for extra flavor.
Can I make Shirini Danmarki with puff pastry?
Yes! Using store-bought puff pastry is a quick, easy, and budget-friendly way to make this Persian sweet at home. It saves time and gives a perfect golden, bakery-style texture.
How do I store Shirini Danmarki?
Store in an airtight box at room temperature for 2–3 days or refrigerate for up to a week. Warm slightly in the oven before serving for the best fresh bakery taste.
Can I freeze Shirini Danmarki?
Absolutely! Freeze unbaked pastries for up to one month. Bake directly from frozen for that fresh, crispy Persian pastry experience every time.
What is the best filling for Shirini Danmarki?
Traditionally filled with vanilla custard or saffron cream, but you can try chocolate, almond, or rose-flavored fillings for a gourmet Middle Eastern dessert twist.
Is Shirini Danmarki vegetarian?
Yes, this Persian dessert is completely vegetarian. You can replace dairy milk with almond or soy milk for a lighter version.
When is Shirini Danmarki usually served?
It’s commonly served during Nowruz (Persian New Year), Eid celebrations, weddings, and family tea-time gatherings in Iran and across the Middle East.
What’s the secret to making flaky Shirini Danmarki?
Use cold butter, chill the dough before baking, and avoid overmixing. These steps create the perfect layers in this Iranian sweet pastry.
Can I make Shirini Danmarki without custard?
Yes! Replace custard with fruit jam, Nutella, or sweet cream cheese. It’s a fun way to personalize your Persian dessert recipe for any occasion.
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