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.
- 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 dried cranberries (Craisins) or raisins, optional
- 1-2 egg yolks (for the wash; alternatively, some yogurt, egg whites, or a whole egg)
- 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 soft dough.
- Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough that’s not sticky to the touch, adding more or less flour as needed.
- 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 some 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. The dough should be thin, but not transparent.
- Spread 1/4 of the filling mixture 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 cranberries (raisins) evenly over the top, if using.
- Start at the long edge and slowly rolling the dough in to a log. Making 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 egg wash with a pastry brush. Sprinkle on a tablespoon of cinnamon sugar.
- Use your crinkle cutter (or serrated knife) to cut the loaf into 8 equally-sized pieces. Put onto an ungreased cookie sheet (I used parchment paper).
- Repeat with remaining dough. 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.