Nazook, Buttery Armenian Streusel-Stuffed Pastries

READY IN: 2hrs
YIELD: 4 dozen




  • Make the dough:
  • Mix sugar and yeast in a small bowl. Add lukewarm water and mix. Set aside until frothy, ~2-3 minutes.
  • In a large saucepan over low heat, melt the butter and sugar.
  • Measure the rest of the dough ingredients into a bowl and add the butter mixture.
  • Stir and knead for 5-10 minutes.
  • Divide the dough into 8 equal portions, shape each into a ball, wrap each in plastic.
  • Chill in the fridge for 6 hours.
  • Make the filling:
  • Add a teaspoon of sugar to a small mortar and pestle, add the saffron threads and crush them to a powder.
  • Then steep in hot water, maybe 5 minutes.
  • In a clean bowl, measure the dry ingredients for the filling.
  • Cut butter into the dry ingredients using a fork or your clean hands to a sandy consistency.
  • Add the vanilla, then steeped saffron.
  • Put it all together:
  • Remove dough from fridge and set aside to warm to room temp, 15-20 minutes.
  • Preheat oven to 325 F, then immediately reduce temperature to 300°F.
  • Make the glaze by beating together one egg and a splash milk in a small bowl.
  • Lightly dust a rolling pin and clean surface with flour.
  • Unwrap one of the dough balls and roll it out to about 1/8th inch thickness.
  • Sprinkle a couple tablespoons of the filling over the dough and gently press filling into the dough with the rolling pin.
  • Roll the dough over from one end to the other end, carefully tucking it the filling in to form a log.
  • Line a baking sheet with parchment paper.
  • Transfer the stuffed dough log to the baking sheet.
  • Using a sharp knife, cut log into about 6 pieces.
  • Repeat the process with another dough ball, leaving about 1/2-inch of space between the cookies as they will plump up in the oven.
  • About 3 dough balls/logs will fit onto a standard cookie sheet.
  • Brush the tops of the nazook with egg + milk glaze and bake for roughly 20 minutes, until golden brown.
  • These pastries are best when eaten fresh from the oven. Store them in a metal cookie tin for a couple of weeks. Nazook also freezes well. Anoush!