Cinnamon Raisin Nazook

Cinnamon Raisin Nazook Recipe | Barbara Bakes

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.

Cinnamon Raisin Nazook

Yield: 32 Pastries

Cinnamon Raisin Nazook

Ingredients

    Pastry dough:
  • 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)
  • Cinnamon Sugar
  • 2 teaspoons ground cinnamon
  • 1 3/4 cups sugar
  • Filling:
  • 1 1/2 cups all-purpose flour, sifted
  • 3/4 cup softened butter (room temperature)
  • 1 cup raisins, optional
  • Egg Wash:
  • 1 egg
  • 1 tablespoon water

Directions

    Pastry Dough:
  1. 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.
  2. 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.
  3. Cover the dough and refrigerate for 3-5 hours, or overnight.
  4. Cinnamon Sugar:
  5. Combine sugar and cinnamon in a small bowl, mix well.
  6. Filling:
  7. 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.
  8. Make the Nazook:
  9. Preheat the oven to 350°F. Divide the refrigerated dough into four equal pieces.
  10. 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.
  11. 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.
  12. 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.
  13. Use a bench scraper to cut the the log into 8 equally-sized pieces. Put pieces onto a parchment lined baking sheet.
  14. Repeat with remaining dough. You can bake 16 pieces on each baking sheet.
  15. Bake for about 30 minutes, until the tops are golden brown. Remove to a wire rack to cool complete.
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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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Comments

    Leave a Comment:

  1. says

    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.

  2. kristy says

    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

  3. says

    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.

  4. says

    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!

  5. says

    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.

  6. says

    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!

  7. says

    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.

    • says

      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.