Recipe by Sartreana
I took this recipe from Hilda (someone in the net!) and posted it here because I couldn't find on Recipezaar an accurate recipe for this delicious Armenian pastry! Loads of fat and calories in them but absolutely worth it! (Preparation times includes 5 hours to refrigerate the dough).
Top Review by spykd_drink
Followed the recipe to a T, and it turned out rather good. Tastes like traditional Nazook. Keep the dough cold until ready to roll it out. Roll it out on wax paper to prevent it from sticking to your counter. I must have left my dough a little on the thick side because I got about 30 or so pastries. I think this would taste good with nuts, maybe even apricots. Go a little heavy on the filling, you wont regret it :-)
- 2 1⁄4 teaspoons yeast (1 packet)
- 1 cup sour cream, room temp
- 3 1⁄4 cups sifted flour
- 1⁄2 teaspoon salt
- 1 cup chilled butter, unsalted
- 1 egg
- 1 tablespoon vegetable oil
- 1 teaspoon lemon juice
- 2 egg yolks, beaten
- 1 teaspoon yogurt
- 3 tablespoons melted butter (for brushing the dough with)
- 1 cup melted butter
- 2 cups sifted flour
- 1 cup sugar
- 1 cup walnuts, finely chopped (optional)
- 1 teaspoon vanilla
- 1 teaspoon cardamom
Directions See How It's Made
- Dough: Add yeast to the sour cream and mix inches Set aside for 10 minutes. Combine flour, salt and butter and mix with your hands until crumbly. Add egg, vegetable oil, lemon juice and sour cream and mix well. Knead the dough, over a floured surface, for 5 minutes, or until no longer sticky. Add more flour if necessary. Form into a ball, mark with an “+”, symbolizing a cross. Cover with plastic wrap. Refrigerate 5 hours, or overnight.
- Filling: Mix melted butter and flour until combined. Add sugar, walnuts, vanilla and cardamom. Stir until the mixture is smooth.
- Preheat oven to 350°F.
- Assembly: Melt 3 tablespoons of butter and set aside. Remove dough from refrigerator; divide into 8 equal portions. Roll each dough ball into a 10 x 6” rectangle. Brush with melted butter. Spread 1/8th of the filling over each rectangle, leaving 1/2” border. Cover with a piece of parchment paper. Roll over it lightly with a rolling pin, so that the filling adheres to the dough. Fold the edges in 1/2” over the filling. Roll into a cylinder. Gently flatten with the palms of your hands.
- Cut each roll into 6 pieces and arrange on 2 greased cookie sheets. Brush liberally with the egg glaze. Bake for 35 minutes, or until golden brown. Enjoy with a hot cup of tea!