Nazouk is a crisp, buttery, sweet, but not too sweet, Armenian pastry. It looks like the filling is soft and oozing out of the pastry, but the filling is crumbly. A delicious contrast to the light, flaky layers of pastry.
The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake. I opted to make the Nazook, but the Daring Bakers loved the Nutmeg cake, so I’ll have to make that soon too.
The challenge recipe used vanilla sugar in the filling. I thought it would be fun to change it up a bit and used citrus sugar. In half of the pastry I also added dried cranberries.
I made the Nazook to take to a shower for Annalise, Completely Delicious. (She delivered her beautiful baby boy yesterday! Congrats! I’m so happy for her.)
There’s always a little bit of pressure making something new to take to a food bloggers get together. But I didn’t need to worry, it’s a wonderful recipe and the bloggers, my family and I loved the Nazook. It really is sooooo good.
Jason posted a video of his sweet Aunt Aida making the Nazook. The link also includes the original recipe and step by step photos. Visit the Daring Kitchen to see all the fabulous pastries and cakes the Daring Bakers baked up this month.
Ingredients
- 2 1/2 - 3 cups all-purpose flour
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- 1 cup sour cream
- 1 cup (2 sticks) softened butter (room temperature)
- 2 tablespoon grated lemon rind
- 2 tablespoon grated orange rind
- 1 3/4 cups sugar
- 1 1/2 cups all-purpose flour, sifted
- 3/4 cup softened butter (room temperature)
- 1 cup dried cranberries, optional
- 1-2 egg yolks (for the wash; alternatively, some yogurt, egg whites, or a whole egg)
Directions
- Place the 2 1/2 cups of flour into a large mixing bowl.
- Mix in the dry yeast and salt.
- Add the sour cream, and the softened butter.
- Use a standing mixer with a paddle attachment to work it into a dough.
- Switch to a dough hook and knead for about 5 minutes, or until the dough no longer sticks to the bowl or your hands. Add additional flour, a little at a time as needed.
- Cover the dough and refrigerate for 3-5 hours, or overnight.
- Combine sugar and citrus rinds in a small bowl, mix well. Cover with plastic wrap until ready to use.
- Mix flour, 1 1/2 cups citrus sugar and softened butter in a medium bowl.
- Mix the filling until it looks like clumpy, damp sand. It should not take long. Set aside.
- Preheat the oven to 350°F.
- Cut the refrigerated dough into quarters.
- Form one of the quarters into a ball. Dust your working surface with a little flour.
- Roll out the dough into a large rectangle or oval. The dough should be thin, but not
- transparent.
- Spread 1/4 of the filling mixture across the rolled-out dough in an even layer. Try to spread the filling as close as possible to the edges on the short sides, but keep 1 inch of pastry dough uncovered along the long edges. Sprinkle cranberries evenly over the top, if using.
- From one of the long sides, start slowly rolling the dough across. Be careful to make sure the filling stays evenly distributed. Roll all the way across until you have a long, thin loaf.
- Pat down the loaf with your palm and fingers so that it flattens out a bit (just a bit).
- Apply your egg yolk wash with a pastry brush. Sprinkle on a tablespoon of citrus sugar.
- Use your crinkle cutter (or knife) to cut the loaf into 8 equally-sized pieces. Put onto an ungreased cookie sheet (I used parchment paper).
- Place in a preheated moderate oven for about 30 minutes, until the tops are a rich, golden brown.
- Allow to cool and enjoy!
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
This looks incredible! Perfect treat with a cup of tea!
OMG, that looks so delicious! A wonderful speciality.
Cheers,
Rosa
I can testify, these were AMAZING! Perfect for dessert and even better the next morning with a cup of coffee. Will definitely have to try them on my own! These would be perfect for a Sunday brunch!
Oh how I loved these! You can make them for me anytime…ha!
Yes, they were really amazing! A great recipe.
Is it me, or are the cranberries mentioned in the name of the dish missing from it? They do sound tasty.
Thanks for the heads up. I’ve edited the recipe to include the cranberries.
I am going to a shower next weekend, I think I’ll take this with me!
Your citrus and cranberry filling sounds delicious! I made the nutmeg cake but have yet to try my hand at the nazook. When I do, I might just try these!
This sounds simply delightful! Yum!
Your nazook looks delicious! Great photos!
Great job, Barbara! Your nazook look amazing, and I love how you used the citrus sugar in them, I bet they were delicious!
Oh my gosh Barbara-those look delectable. I love the idea of the citrus sugar too. I can’t wait to try these……I hope I get brave enough!
Thanks so much,
Carol
Your picture says a thousand words (or how about mmmm…) I so loved these and would love to try them with dried cranberries. Best, Sandie
They came out beautifully! I bet this would be a great flavour combination for Christmas.
–Barbara,
All I can add is: WOW Yummmmm Kick Ass. xxx
Your Nazook are beautiful! I like the idea of using cranberry and citrus in them.
I love the sound (and look!) of your nazook filling – SO tasty!! Wonderful job on the challenge!
I LOVE your posts! It is exciting to read them and see what wonderful thing you have each time. I’ve learned so much about many things — thanks for your great expertise (oh how I need spell check!).
Hi Deloris! What a sweet comment. Thanks so much!
Love the citrusy addition to the nazook. Looks wonderful. I made both the cake and nazook….but Nazooks were our favorite:)
I’ve never heard of nazook until I saw these Daring Baker posts, but they look so good! I like the addition of cranberries.
Your nazook look beautiful and I love the idea of citrus sugar! I’ll have to try that!
Nazzok is new to me and looks fabulous! I adore the addition of citrus and cranberries. Great new recipe!
What a wonderful and new-to-me pastry. I loved watching the video of Aunt Aida making them! I really like your addition of the citrusy flavors in your version. I’m pinning this to try one day!
I worked at an armenian restaurant years ago. Ah the sweet sweet memories. Lovely.
Barbara, I want to make these just so I can say the word nazook out loud.
These look fantastic!
These are new to me…’nazook’…a cute name and they look very tempting.
I’ve never heard of nazook but yours looks great!
Just delicious looking!
Those look wonderful, Barbara. They kind of remind me of rugelach, although those are not made with yeast.
Esos pasteles tiene una pinta buenísima, con tu permiso tomo nota de la receta para probarlos.
un saludo
pepe
Barbara! These look amazing! Citrus and cranberries in a layered, yeasted dough is my idea of what heaven looks like.
This is the first time I’ve heard of Nazouk. This pastry looks so tasty and delicious! Perfect for coffee or tea.
This Armenian pastry turned out beautifully, and I just know it was delicious, Barbara! I will have to make an Armenian dessert soon…My mom was Armenian and she passed away 26 years ago today.
These were SO good! You are the queen of pastries, Barbara, and I always know they are going to be delicious. Would love another for breakfast right now!
It’s my first time came across this Nazook. Thanks so much for bringing this up. They look incredibly delicious.
Hope you’re having a great day, Barbara.
Kristy