A recipe for vegan Noon Khamei, the Persian Cream Puff, filled with dairy-free rosewater whipped cream.
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Why You’ll Love Vegan Noon Khamei
- Growing up, my aunt made Noon Khamei, and it was my favorite Persian dessert as a child.
- It is a Persian recipe I have wanted to veganize for many years. I had no idea how challenging it would be as the traditional Persian recipe calls for 4-5 eggs. Then I discovered Just Egg. It is a fantastic egg replacer in several of our plant-based Persian dishes. Three (3) tablespoons of Just Egg is roughly the equivalent of one (1) egg.
Ingredients/Equipment Notes
To make this delicious recipe, you will need the following ingredients (full measurements are in the recipe card below):
Pastry
- 1 cup water
- 6 Tbsp plant-based butter
- 1 Tbsp sugar
- 1 cup all-purpose flour
- 12 Tbsp Just Egg (egg replacer)
- 1 tsp rosewater
- 1 /2 tsp vanilla
Whipped Cream
- 16 oz heavy whipping cream alternative (I like the Trader Joe’s brand)
- 2 Tbsp powdered sugar (plus more for dusting)
- 1 Tbsp rosewater
- 1/2 tsp vanilla
You will also need the following equipment:
- Stand mixer with dough hook and whisk attachment
- Parchment paper or silicone baking mat – You can get this from Amazon.
- Piping bags with tips in various sizes – I have this from Amazon.
How to Make the Best Noon Khamei
Prepare Pastry
- Add the water, sugar and butter to a medium pot and bring to a boil, stirring to melt the butter.
- Remove the pot from heat and add the flour. Work quickly to mix with a wooden spoon until a soft ball of dough forms.
- Put the pot back on low heat for 2-3 minutes to get rid of some of the moisture, stirring continuously.
- Put the dough in a mixer bowl and let cool for `15-20 minutes.
- Attach the paddle attachment, and with the mixer on medium speed, add the 1/2 tsp vanilla and 1 tsp rosewater.
- Now add the Just Egg, one (1) Tbsp at a time. Blend fully before adding the next Tbsp.
- Use a spatula to fill a large pastry bag with the batter. Use about a 1/2 inch diameter tip.
- Pipe the batter out into 2-inch circles onto a parchment-lined baking sheet.
- Bake on the center rack of the 400⁰ preheated oven for 20 minutes.
- Without opening the oven door, reduce the temperature to 350⁰ and continue baking for another 15-20 minutes (or until golden on top).
- Immediately use a sharp knife to partially cut the tops. This helps release steam and the opening will be used to fill the shells with cream. Let cool completely.
Prepare Cream
- Put the mixer bowl and whisk attachment in the refrigerator for 1 hour to chill
- Add the dairy-free heavy whipping cream alternative to the chilled bowl with a whisk attachment, and beat for about 30 seconds.
- Add powdered sugar, vanilla and rosewater. Beat on medium low speed until soft peaks start forming. Use immediately or refrigerate.
- Fill the cooled shells with the whipped cream using a pastry bag fitted with a small tip.
- Dust the tops with powdered sugar. Serve within a few hours.
How to Serve Noon Khamei
Noon Khamei is perfect with a cup of tea and actually inspired me to plan and host a vegan afternoon high tea with an assortment of Persian desserts – a blending of cultures. Other Iranian desserts also on the blog are:
Recipe Tips
- Rosewater can be found at Persian and Afghan stores, but it is available on Amazon and Whole Foods.
- For the whipped cream in the puff pastry, you can choose your dairy-free whipped cream recipe of choice. I enjoy using Trader Joe’s Heavy Whipping Cream Alternative, but there is also Silk Whipping Cream if available to you. You can also make whipped cream from coconut cream (though I don’t enjoy the texture as much).
Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!
“Don’t waste time looking at the thorns or you’ll miss the roses.” ― Matshona Dhliwayo
Print
Noon Khamei (Persian Cream Puffs)
- Total Time: 1 hour 5 minutes
- Yield: 30 cream puffs 1x
- Diet: Vegan
Description
A vegan version of the Persian cream puff
Ingredients
Units
Scale
Pastry
- 1 cup water
- 6 Tbsp plant-based butter
- 1 Tbsp sugar
- 1 cup all-purpose flour
- 12 Tbsp Just Egg (egg replacer)
- 1 tsp rosewater
- 1 /2 tsp vanilla
Cream
- 16 oz heavy whipping cream alternative (I like Trader Joe’s Brand)
- 2 Tbsp powdered sugar (plus more for dusting)
- 1 Tbsp rosewater
- 1/2 tsp vanilla
Instructions
Prepare Pastry
- Add the water, sugar and butter to a medium pot and bring to a boil, stirring to melt the butter.
- Remove the pot from heat and add the flour. Work quickly to mix with a wooden spoon until a soft ball of dough forms.
- Put the pot back on low heat for 2-3 minutes to get rid of some of the moisture, stirring continuously.
- Put the dough in a mixer bowl and let cool for `15-20 minutes.
- Attach the paddle attachment, and with the mixer on medium speed, add the 1/2 tsp vanilla and 1 tsp rosewater.
- Now add the Just Egg, one (1) Tbsp at a time. Blend fully before adding the next Tbsp.
- Use a spatula to fill a large pastry bag with the batter. Use about a 1-inch diameter tip.
- Pipe the batter out into 2-inch circles onto a parchment-lined baking sheet.
- Bake on the center rack of the 400⁰ preheated oven for 20 minutes.
- Without opening the oven door, reduce the temperature to 350⁰ and continue baking for another 15 minutes (or until golden on top).
- Immediately use a sharp knife to partially cut the tops. This helps release steam and the opening will be used to fill the shells with cream. Let cool completely.
Prepare Cream
- Put a mixer bowl and whisk attachment in the refrigerator for an hour to chill.
- Add the heavy whipping cream alternative to the chilled bowl with a whisk attachment, and beat for about 30 seconds.
- Add powdered sugar, vanilla and rosewater. Beat on medium low speed until soft peaks start forming. Use immediately or refrigerate.
- Fill the cooled shells with the whipped cream using a pastry bag fitted with a small tip.
- Dust the tops with powdered sugar. Serve within a few hours.
Notes
For the whipped cream in the puff pastry, you can choose your dairy-free whipped cream recipe of choice. I enjoy using Trader Joe’s Heavy Whipping Cream Alternative, but there is also Silk Whipping Cream if available to you. You can also make whipped cream from coconut cream (though I don’t enjoy the texture as much).
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: Persian