Nazook is a flaky, 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.
Earlier this year I posted a Citrus Cranberry Nazook recipe. I took the Nazook to a party of food bloggers and everyone loved it. So when I asked if I could bring something to a luncheon my dear friend was having after her son’s mission farewell, and she said yes because she knew I would “bring something special”, this Nazook came to mind.
I also thought it would be a great addition to my 12 Weeks of Christmas Treats posts. I changed it up with cinnamon and raisins so it’s perfect for the holiday season. It tastes a little bit similar to Rugelach. The dough is easy to roll out, and other than a long wait in the fridge, comes together easily.
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 teaspoons ground cinnamon
- 1 3/4 cups sugar
- 1 1/2 cups all-purpose flour, sifted
- 3/4 cup softened butter (room temperature)
- 1 cup raisins, optional
- 1 egg
- 1 tablespoon water
Directions
- In the bowl of a stand mixer, using the paddle attachment, combine 2 1/2 cups flour, yeast and salt. Mix in sour cream and softened butter to form a shaggy dough.
- Switch to the dough hook and mix in the remaining flour if needed to make a soft dough that’s not sticky to the touch. Knead the dough for 5 minutes.
- Cover the dough and refrigerate for 3-5 hours, or overnight.
- Combine sugar and cinnamon in a small bowl, mix well.
- Mix flour, 1 1/2 cups cinnamon sugar and softened butter in a medium bowl. (Reserve 1/4 cup cinnamon sugar to use later.) Mix the filling until it looks like clumpy, damp sand. Set aside.
- Preheat the oven to 350°F. Divide the refrigerated dough into four equal pieces.
- On a floured work surface, roll out the dough into a large rectangle (approximately 12"x10"). The dough should be thin, but not transparent. Spread 1/4 of the filling (about 1 cup) across the rolled-out dough in an even layer. Spread the filling to the edges on the short sides, keeping 1 inch of pastry dough uncovered along the long edges. Sprinkle raisin evenly over the top, if using. Pat filling lightly into dough to make it easier to roll.
- Start at the long edge and slowly rolling the dough in to a log. Making sure the filling stays evenly distributed. Pinch the edge closed.
- Make egg wash by whisking egg until well blended, then whisk in water. Apply egg wash with a pastry brush. Sprinkle on a tablespoon of cinnamon sugar.
- Use a bench scraper to cut the the log into 8 equally-sized pieces. Put pieces onto a parchment lined baking sheet.
- Repeat with remaining dough. You can bake 16 pieces on each baking sheet.
- Bake for about 30 minutes, until the tops are golden brown. Remove to a wire rack to cool complete.
Today’s post is part of 12 Weeks of Christmas Treats hosted by Brenda, Meal Planning Magic. Be sure and check out all of the fabulous treats the other 12 weeks of Christmas Treats bakers baked up for this week.
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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.
Delicious looking pastry! They remind me of rugelach, and sure enough, you said they were similar!
Another great holiday treat!! I can almost smell these right now they look so good!
Hi Barbara, I tried to enter a recipe using your linky and had some problems. Not sure if it went through. Anyway, this ethnic recipe is so interesting. The dough is like a Hungarian kieflee (I’m Hungarian), but it’s rolled out like a rugelach. And I’ve never seen a filling using so much flour. I bet they are delicious.
Thanks Judy – I’ll have to Google kieflee. If you want to participate in the 12 Weeks of Christmas Treats blog hop, you need to contact Brenda to sign up. I hope you’ll give these a try.
When I saw “Nazook”, I knew it was Armenian (My mom was full Armenian)! That’s a perfect reason to try these, plus the fact that they look delicious!
So darn cute, Barbara! Just like a lazy little cinnamon roll laying on its side! Love it. For some reason it makes it look a little healthier. Or am I being delusional here?!
I love the look of your Nazook! Hopefully I can make some during the upcoming holiday season as they look delicious and I’m anxious to taste them.
These are gorgeous, Barbara! I have a good friend from school who is from Armenia–he’d be impressed if I could make these successfully. =)
Nazook sounds new to me. Very keen to try. Just one question though, will it work out well if I substitute sour cream with plain yoghurt?
Generally plain yogurt is a good substitute for sour cream. My guess is it would work fine. If you try it, please let me know.
Those look like these little pastries I bought Ben in Austin!
Sounds like I need to visit Austin!
They look so buttery and gorgeous!
I want to make these so I can pass them around and call them “nazook”. I think you get extra points if you make things with exotic names, right? they look DELICIOUS!
Baarbara, c’est très original
Bon vendredi, ensoleillé chez moi
Valérie
These are absolutely beautiful cookies! I love the name, the look and the ingredients!
I have a serious weakness for sweet yeasted breads. Usually I fall head over heels for homemade Cinnamon Rolls. What intrigues me with the Nazook recipe is the adorable slices of sweet goodness which would be much easier to serve than gooey Cinnamon Rolls. A stellar recipe for a autumn party!
mmm, i would pay good money for something like this at the bakery. it looks awesome!
Cutest little things ever! Great Xmas treat!
Barbara this looks easy enough to tackle (love the you can refrigerate the dough overnight and just bake it off in the a.m.) and the filling! Delish! Love cinnamon & sugar & raisins!
I want to make these just so I can tell people I made a “nazook!”
Those look amazingly good. Suddenly, I want to make them with apricot filling. Or prune.
12 Weeks of Christmas?! Eeeeeek! (I can barely manage 12 days….)
I love cinnamon,these must be delicious!
The photo is beautiful! It looks very easy to do and I’m saving this one for our work cookie exchange!
I remember the citrus cranberry version, and I know I would love this version as well!!
What a great treat! Those nazook must be quite addictive.
Cheers,
Rosa
These are definitely something special! Yum.
Yes, it does resemble rugelach, Barbara. Mine has cream cheese in the pastry…but sour cream would be similar. A great treat and the name is unfamiliar to me.
I have bookmarked this on your previous attempt and have yet try this out. I’ll definitely make this soon. Thanks so much for the reminder. Yours looks amazing scrumptious.
Kristy
I’ve never heard of nazook before but they look delicious. They do look like rugelach.
This is my kind of pastry! I like the idea of adding yeast to a cream cheese dough, and the filling is wonderful. Definitely what I would take to a friend´s house too!
Love that you went back and revisited the nazook recipe. Reminds me how good they were!
What a delicious addition to a holiday cookie tray these would be! These lovely little pastries looked like they’d be great with a cup of coffee or tea.
Barbara! These look so fantastic! I am definitely going to add these to my Christmas Baking list!
luv it thankxxxxxxx