Desserts
Honey and Walnut Pastries
Ingredients
Method
- Preheat the oven to 180°C (350°F). Combine the chopped walnuts, sugar, cinnamon and cardamom in a bowl.
- Brush a baking dish with melted butter. Layer 4 pastry sheets in the dish, brushing each with melted butter.
- Spread the walnut mixture evenly over the pastry, then top with the remaining 4 sheets, brushing each with butter as you go.
- Cut into diamond or square shapes before baking, cutting all the way through to the base.
- Bake for 22-25 minutes until golden and crisp.
- Meanwhile, gently heat the honey, water and lemon juice in a small saucepan until just combined.
- Pour the warm honey syrup evenly over the pastry as soon as it comes out of the oven, and leave to cool completely before serving so the syrup can soak in.
Native Name: Shirini-e Gerdoo
Cultural Background: Layered pastries filled with ground nuts and soaked in honey syrup have roots that trace back to the ancient
Near East, and Persian bakers were known for pastries rich with walnuts, pistachios and honey long before the
wider Ottoman-era versions became famous. This simplified reconstruction focuses on the core Persian
combination of walnut, honey and warm spice.
Tips:
– Keep unused pastry sheets covered with a damp cloth while you work, as they dry out and crack quickly.
– Cutting the pastry before baking, rather than after, gives much cleaner pieces.
Variations:
– Use a mix of walnuts and pistachios for a more layered flavour.
– Add a little orange zest to the honey syrup for extra fragrance.
Storage: Store covered at room temperature for up to 5 days.
Reheating: Best enjoyed at room temperature; no reheating needed.
Nutrition: Per pastry: approx. 210 kcal, 4 g protein, 20 g carbohydrate, 13 g fat, 1.5 g fibre.
FAQs:
Q: Can I make this ahead for a gathering?
A: Yes — it keeps well for several days and the flavour improves once the syrup has fully soaked in overnight.
Q: Can I use a different nut if I have a walnut allergy concern for guests?
A: Almonds or pistachios can be substituted, though this changes the traditional flavour profile.