Name: Persian Cream Puffs _(Noon'e Chamei)_
Yield: about 20 cream puffs
Ingredients: 1 cup water; 1 stick unsalted parve margarine (4 oz.); 1/2 teaspoon salt; 1 cup flour; 5 eggs; 1 pint (8 oz.) parve whipping cream, whipped; 1 cup powdered sugar; 1 cup honey; 1/4 cup rose water; 1/2 teaspoon saffron; 1/2 teaspoon cardamom

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Persian Cream Puffs (Noon'e Chamei)Marina Karassellos

These cream puffs are a completely French invention. They look so perfectly beautiful! My children love filling them with whipped cream—and eating them, of course. These are certainly hard to resist.

Tricks of the trade

If you lack a pastry bag and pastry tip you can use a storage-size zipper-top bag and cut off one corner with scissors, or use an ice cream scoop to shape. Keep in mind: It is important there are no cold drafts in your kitchen when you make these or they will deflate when taken out of the oven. Once cooked, these freeze beautifully.

Recipe notes

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