By Sartreana on March 22, 2010
Photo by Sartreana
Photo 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)."
Serving Size: 1 (75 g)
Servings Per Recipe: 24
"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 :-)"
"I been seeing this yummy looking pastry online for quite sometime now and have not got a chance to make them until now. This is quite good. This is not sweet enough for me. I will add a little bit more sugar next time. The filling is very good and the pastry itself is very pretty although mine don't like the one in the photo. I will definitely make this again. Thank you for posting. It was such a treat for all soul's day."
"So I was browsing the net to compare recipes to my nazook recipe.. was in the mood to try something different. Imagine my surprise when I came across your recipe, which is actually a recipe from my cookbook, Mom's Authentic Assyrian Recipes. Although you did give me partial credit by using my first name, thought I'd fill in the blanks for those wanting to know more or to purchase the book. Glad you enjoyed the recipe. God Bless!"
"Haven't tried this recipe. My mother use to prepare years ago and I thought that Nazook pastry had saffron in it? Perhaps I was mistaken since this recipe looks the same, however, not included."