Nazook Recipe: Step-by-Step Instructions and Video
Nazouk is a crisp, but soft, and buttery, sweet, but not too sweet, pastry that's a traditional favorite among Armenians (maybe not so much among dieters...see the nutritional information at the end). It goes well with coffee or tea, or even hot chocolate. And, if you want to have a go at making it, you'll get nods of approval from little old Armenian ladies everywhere.
Since there are virtually no good recipes for nazook online, I turned to the master pastry baker in my family, my Aunt Aida, who's been baking nazook for decades. Her nazook is absolutely perfect, much better than the best stuff you can buy in Glendale grocery stores. She graciously offered to show me how to make nazook, and sent me home with 40 pieces of this pastry (yes, that sound you hear is the death knell of my weight loss efforts...).
A little on this pastry's background: Aida tells me that other Armenians eat nazook, too, but they might call it gata (gata is what Persian-Armenians reserve for a specific type of round cake). Armenians prepare it usually around the time of Easter, and it is eaten for 40 days through Ascension. I'm not sure it has any religious significance except for that this time usually involves friends visiting each other, and nazook is a nice pastry to serve along with coffee or tea.
- Prep time: 5 hours
- Cook time: 30 min
- Ready in: 5 hours 30 min
- Yields: 40 pieces of nazook
What You'll Need
- 2 bowls
- 2 cookie sheets
- pastry brush
- rolling pin, or empty wine bottle
- crinkle cutter, or a sharp knife
- 4 1/2 cups (563 g) all-purpose flour, sifted
- 8 oz (227 g) sour cream
- 3 1/2 sticks (397 g) softened butter (room temperature)
- 1 packet (2 1/2 tsp, or 7 g) active dry yeast
- 1 1/2 cup (338 g) sugar
- 2 tsp (10 ml) vanilla extract
- 1-2 egg yolks (for the wash; alternatively, some yogurt, egg whites, or a whole egg)
Make the Pastry Dough
- Sift 3 cups (375 g) of the flour into a large bowl.
- Add the dry yeast, and mix it in.
- Add the sour cream, and 2 sticks (227 g) of the softened butter.
- Use your hands, or a standing mixer with a paddle attachment, to work it into a dough.
- If using a standing mixer, switch to a dough hook. If making manually, continue to knead for about 10 minutes, or until the dough no longer sticks to the bowl or your hands. If it remains very sticky, add some flour, a little at a time.
- Cover the dough and refrigerate for 3-5 hours.
Make the filling
- Mix together the remaining (1 1/2 cups, 188 g) flour, the sugar, and the remaining (1 1/2 stick, 170 g) of softened butter.
- Add the vanilla extract.
- Mix the filling until it looks like clumpy, damp sand. It should not take long.
Make the nazook
- 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.
- 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.
- Use your crinkle cutter (or knife) to cut the loaf into 10 equally-sized pieces. Put onto an ungreased cookie sheet.
- Place in an oven preheated to 350F (175C) for about 30 minutes, until the tops are a rich, golden brown.
- Allow to cool and enjoy!
The pastry dough can be made with egg yolks instead of the sour cream, if you want a richer-hued pastry dough. Apparently this is the way my grandmother made it. You'd need to add enough yolks to achieve the same dough consistency as you would with the sour cream.
There are far more variations when it comes to the filling. Here are some common variations and additions (from traditional to less traditional):
- mahleb - a powder made from the pits of a type of cherry; it has an almond/cherry flavor
- ground walnuts
- ground hazelnuts
- ground almonds
|Serving size: 1 piece|
|Calories from Fat||81|
|% Daily Value *|
|Fat 9 g||14%|
|Carbohydrates 15 g||5%|
|Protein 2 g||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Recipe (40 pcs)
More by this Author
Making yogurt at home is easy, and does not require any special equipment. I've made yogurt dozens of times using this method, which I describe step-by-step with photos. Save money and have fun making your own yogurt!
Easy-to-follow guide with pictures on how to make nocino, or Italian green walnut liqueur (also known as orahovica or orahovac in Croatian, or liqueur de noix in French).
You might be able to find preserved fresh walnuts in some Armenian, Greek, or Middle Eastern markets, but it's also not terribly hard to make them at home. Here are step-by-step instructions.