Freshly Baked Shirini Zaban: Authentic Iranian Tongue Pastry (Bakery-Made)

Ingredients:

• For the Dough (often using a Détrempe & Beurre Manié method):

  • 3 cups All-Purpose Flour (plus more for dusting)
  • 1 cup (2 sticks) Unsalted Butter, very cold, cut into cubes
  • 1 cup Ice Water
  • 1 tsp Salt
  • 1 tsp Sugar

• For the Custard Filling:

  • 2 cups Milk
  • ½ cup Sugar
  • ¼ cup Cornstarch
  • 2 large Egg Yolks
  • 1 tsp Vanilla Extract
  • 1 tbsp Butter

• For the Glaze:

  • ½ cup Sugar
  • ¼ cup Water
  • 1 tbsp Honey
  • A pinch of Saffron threads (optional, but traditional), bloomed in a little warm water
  • 1 tbsp Glucose Syrup (optional, helps with shine and prevents crystallization)
  • Sesame Seeds, for garnish

Equipment:

• Mixing Bowls
• Plastic Wrap
• Rolling Pin
• Baking Sheets
• Parchment Paper
• Saucepan
• Whisk
• Pastry Brush
• Cookie Cutters or a Sharp Knife
• Candy Thermometer (optional, for glaze)

Instructions:

Part 1: Preparing the Dough (Laminated Dough Technique)

This dough is a simplified version of puff pastry, aiming for flakiness but with less folding than traditional French methods. Bakeries often use specialized sheeters, but here’s how to adapt it for home:

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar.

2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for creating layers of butter that will steam and puff up during baking.

3. Add Ice Water: Gradually add the ice water, a few tablespoons at a time, mixing gently until the dough just comes together. Do not overmix. The dough should be shaggy and slightly sticky.

4. Form and Chill: Form the dough into a rectangle, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 2 hours, or preferably overnight. This allows the gluten to relax and the butter to firm up.

5. Rolling and Folding (Lamination):

   • On a lightly floured surface, roll the chilled dough into a long rectangle, about ¼ inch thick.
   • Fold the dough into thirds, like folding a letter (a “single fold” or “book fold”).
   • Wrap in plastic wrap and chill for 30 minutes.
   • Repeat this rolling and folding process 2-3 more times, chilling the dough for 30 minutes between each fold. This creates the layers of butter and dough that are essential for a flaky pastry. Bakeries often use dough sheeters to ensure even thickness and consistent layering.

6. Final Chill: After the final fold, wrap the dough well and chill for at least 1 hour before using.

Part 2: Preparing the Custard Filling

1. Combine Dry Ingredients: In a saucepan, whisk together the sugar and cornstarch. This prevents the cornstarch from clumping when added to the milk.

2. Add Milk and Egg Yolks: Gradually whisk in the milk until the mixture is smooth. Then, whisk in the egg yolks.

3. Cook the Custard: Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the custard thickens and comes to a simmer. This will take several minutes. Continue to cook for another minute or two, stirring constantly, to ensure the cornstarch is fully cooked and the custard is thick and stable.

4. Remove from Heat and Finish: Remove the saucepan from the heat and stir in the vanilla extract and butter. The butter will add richness and shine to the custard.

5. Cool Completely: Pour the custard into a bowl, cover the surface directly with plastic wrap (to prevent a skin from forming), and refrigerate until completely cool.

Part 3: Assembling and Baking the Shirini Zaban

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

2. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.

3. Cut the Pastries: Use a sharp knife or cookie cutters to cut the dough into oval or tongue-shaped pieces. Bakeries often use specialized cutters for consistent shapes. Typical size is about 2-3 inches long.

4. Dock the Dough: Use a fork to prick the surface of each pastry several times. This helps prevent the pastries from puffing up too much in the oven and allows the steam to escape.

5. Bake: Place the pastries on the prepared baking sheets, leaving some space between them. Bake for 12-15 minutes, or until the pastries are golden brown and puffed up.

6. Cool Slightly: Remove the pastries from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Part 4: Preparing the Glaze

1. Combine Ingredients: In a saucepan, combine the sugar, water, honey, glucose syrup (if using), and bloomed saffron (if using).

2. Cook the Glaze: Place the saucepan over medium heat and cook, stirring until the sugar dissolves. Then, bring the mixture to a simmer and cook without stirring until it thickens slightly. Ideally, use a candy thermometer to reach the “thread” stage, around 220-230°F (104-110°C), but you can also judge by observing the syrup dripping from a spoon; it should form a thread. Be very careful, as hot sugar syrup can cause burns.

3. Cool Slightly: Remove the glaze from the heat and let it cool slightly.

Part 5: Glazing and Finishing

1. Glaze the Pastries: While the pastries are still warm (but not hot), brush them generously with the glaze. The warmth helps the glaze adhere and create a shiny finish. Bakeries often have specialized glazing stations for even and efficient coating.

2. Garnish with Sesame Seeds: Sprinkle sesame seeds over the glazed pastries.

3. Cool Completely: Let the glazed pastries cool completely on a wire rack. The glaze will set as it cools.

Tips for Bakery-Style Shirini Zaban:

• Butter Quality: Use high-quality European-style butter with a high fat content for the best flavor and flakiness.
• Temperature Control: Maintaining cold temperatures is crucial for the dough. Work quickly and keep the dough chilled whenever possible.
• Dough Sheeter: If you’re serious about making laminated dough regularly, consider investing in a dough sheeter. This will ensure consistent thickness and layering.
• Consistency in Cutting: Use cookie cutters or templates to ensure all the pastries are the same size and shape.
• Glaze Application: Bakeries often use spray guns for even and efficient glaze application.
• Resting Time: Don’t skip the resting times for the dough. This allows the gluten to relax and prevents the dough from shrinking when baked.
• Humidity: Be aware of humidity levels, as this can affect the dough’s stickiness. Adjust the amount of flour as needed.