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Vegan Shirini-e-Papioni

Vegan Shirini-e-Papioni

  • Author: Plant-Based Persian
  • Total Time: 35 minutes
  • Yield: 24
  • Diet: Vegan


A vegan Persian puff pastry dusted in powdered sugar 


Plant-based puff pastry (I used Pepperidge Farms – see Notes)

Powdered sugar


  1. Preheat oven to 400 F.
  2. Place the puff pastry dough on a well-floured surface. Spread open with a rolling pin.
  3. Cut the dough closely together using the long, pill-shaped cookie cutter.
  4. Pinch the cut puff pastry in the middle and twist from the middle two times to create the bow shape.
  5. Place the cut puff pastry on a baking sheet lined with parchment paper or silicone baking mat.
  6. Bake the puff pastry for 8-10 minutes.
  7. Lower heat to 380 F, and bake another 20-25 minutes until golden brown.
  8. Take the puff pastry out of the oven and let cool.
  9. Dip in a wide bowl of powdered sugar until fully coated. Shake lightly to remove excess sugar.


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, papioni