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    Home » Recipes » Dessert » Pastry

    Citrus Cranberry Nazook, an Armenian Pastry

    Published by Melissa on April 27, 2012 | Updated June 10, 2022 | 39 Comments

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    Citrus-Sugar-Nazook-2-Barbara-Bakes

    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.

    Citrus-Sugar-Cranberry-Nazook-Barbara-Bakes

    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.

    Citrus-Sugar-Cranberry-Nazook-Barbara-Bakes

    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.

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    4.50 from 4 votes

    Citrus Cranberry Nazook, an Armenian Pastry

    Cook Time30 minutes mins
    Total Time30 minutes mins
    Course: Pastry
    Keyword: baking, cookie, Dessert, food
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    Pastry dough

    • 2 ½ - 3 cups all-purpose flour
    • 2 ¼ 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 ¾ cups sugar

    Filling

    • 1 ½ cups all-purpose flour sifted
    • ¾ cup softened butter room temperature
    • 1 cup dried cranberries Craisins or raisins, optional

    Egg Wash

    • 1-2 egg yolks for the wash; alternatively, some yogurt, egg whites, or a whole egg

    Instructions

    Pastry Dough

    • In the bowl of a stand mixer, using the paddle attachment, combine 2 ½ 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.

    Cinnamon Sugar

    • Combine sugar and cinnamon in a small bowl, mix well.

    Filling

    • Mix flour, 1 ½ 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.

    Nazook

    • 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 ¼ 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.
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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Shirley

      April 27, 2012 at 9:34 pm

      I’ve never heard of nazook until I saw these Daring Baker posts, but they look so good! I like the addition of cranberries.

      Reply
    2. Nina

      April 27, 2012 at 8:08 pm

      Love the citrusy addition to the nazook. Looks wonderful. I made both the cake and nazook….but Nazooks were our favorite:)

      Reply
    3. Deloris

      April 27, 2012 at 7:32 pm

      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!).

      Reply
      • Barbara

        April 28, 2012 at 10:49 am

        Hi Deloris! What a sweet comment. Thanks so much!

        Reply
    4. Shelley C

      April 27, 2012 at 6:56 pm

      I love the sound (and look!) of your nazook filling – SO tasty!! Wonderful job on the challenge!

      Reply
    5. Rebecc

      April 27, 2012 at 6:29 pm

      Your Nazook are beautiful! I like the idea of using cranberry and citrus in them.

      Reply
    6. My Inner Chick

      April 27, 2012 at 4:33 pm

      –Barbara,
      All I can add is: WOW Yummmmm Kick Ass. xxx

      Reply
    7. Korena

      April 27, 2012 at 2:04 pm

      They came out beautifully! I bet this would be a great flavour combination for Christmas.

      Reply
    8. sandie

      April 27, 2012 at 1:41 pm

      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

      Reply
    9. Carol

      April 27, 2012 at 1:39 pm

      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

      Reply
    10. Jenni

      April 27, 2012 at 1:33 pm

      Great job, Barbara! Your nazook look amazing, and I love how you used the citrus sugar in them, I bet they were delicious! 🙂

      Reply
    11. Vicky

      April 27, 2012 at 12:33 pm

      Your nazook looks delicious! Great photos!

      Reply
    12. Katrina @ Warm Vanilla Sugar

      April 27, 2012 at 10:57 am

      This sounds simply delightful! Yum!

      Reply
    13. LeAndra

      April 27, 2012 at 10:54 am

      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!

      Reply
    14. Rocky Mountain Woman

      April 27, 2012 at 10:50 am

      I am going to a shower next weekend, I think I’ll take this with me!

      Reply
    15. Savannagal

      April 27, 2012 at 10:19 am

      Is it me, or are the cranberries mentioned in the name of the dish missing from it? They do sound tasty.

      Reply
      • Barbara

        April 27, 2012 at 11:59 am

        Thanks for the heads up. I’ve edited the recipe to include the cranberries.

        Reply
    16. Kalyn

      April 27, 2012 at 9:46 am

      Yes, they were really amazing! A great recipe.

      Reply
    17. Maria

      April 27, 2012 at 7:43 am

      Oh how I loved these! You can make them for me anytime…ha!

      Reply
    18. kelley {mountain mama cooks}

      April 27, 2012 at 7:10 am

      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!

      Reply
    19. Rosa

      April 27, 2012 at 7:10 am

      OMG, that looks so delicious! A wonderful speciality.

      Cheers,

      Rosa

      Reply
    20. Asmita

      April 27, 2012 at 6:45 am

      This looks incredible! Perfect treat with a cup of tea!

      Reply
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