Description
Filled with cardamom, rosewater, and walnuts, this Persian cinnamon roll is a twist on the traditional cinnamon roll and a Persian Qottab.
Ingredients
Plant-based puff pastry (I used Pepperidge Farms – see Notes)
1/4 cup ground walnut
1/4 tsp ground cardamom
1/2 tsp cinnamon
1/4 cup sugar
1/2 Tbsp Rosewater – you can get this on Amazon
Instructions
- Preheat oven to 380 F.
- If using a store-bought puff pastry dough, follow the instruction to defrost as needed.
- This recipe only calls for one sheet of the puff pastry dough. To make both sheets, double the filling ingredients.
- Place the puff pastry dough on a well-floured surface. Spread open with a rolling pin.
- Grind the walnut in a food processor. Combine the ground walnut, cardamom, cinnamon, sugar, and rosewater.
- Spread the walnut mixture over the puff pastry dough.
- Slowly roll the puff pastry dough. Using a very sharp knife, cut into 1 inch slices.
- Place the cut puff pastry on a baking sheet lined with parchment paper or silicone baking mat.
- Bake the puff pastry for 20-30 minutes (until golden).
- Take the puff pastry out of the oven and let cool.
Notes
You will need a plant-based puff pastry for this recipe. You can make your plant-based puff pastry as I have seen recipes available online. We went with the easy option of store bought plant-based puff pastry. We used the Pepperidge Farms Puff Pastry, which you can find at major grocery stores. You can use this helpful article for more store-bought puff pastry options.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Iranian/Persian
Keywords: Vegan, egg-free, eggless, dairy-free, dessert, Persian, iranian, pastry, puff pastry, cinnamon roll