Thursday, April 11, 2013

Nazook (Armenian Pastry)

Adapted from Gastromony

Pastry Dough:
3 cups flour
2 1/2 teaspoons quick rise dry yeast
1 cup sour cream (I used 14% MF)
1 cup butter, softened
Filling:
1 1/2 cups flour
1 1/2 cups sugar
3/4 cup butter, softened
2 teaspoons vanilla
Eggwash:
2 egg yolks

1. In a large bowl of a stand mixer, fitted with the paddle attachment, stir together flour and yeast. Add sour cream and butter and mix until clumpy.
2. Switch to dough hook and knead for about 5 minutes until dough forms one ball and no longer sticks to the sides. Place dough into an airtight container and chill 3-5 hours or overnight.
3. Preheat oven to 350°F and line baking sheets with parchment paper. For the filling, mix together flour and sugar. Cut in butter until mixture is crumbly and sand like. Mix in vanilla and divide filling into 4 portions.
4. Divide pastry dough into 4 equal portions. On a lightly floured surface, roll 1 dough portion into a rectangle, about 5x10". Dough should be thin but not transparent.
5. Take 1 portion of filling and scatter evenly over the dough and use a rolling pin to flatten the filling into the dough. Starting at a long end, tightly roll up into a log and flatten slightly. Brush log with eggwash.
6. Divide the log into 10 pieces and place onto the prepared baking sheet. Bake until deep brown on top and golden brown all over, about 30 minutes. Let cool until warm and serve with tea! Enjoy!

Makes 40. For best keeping, store Nazook in an airtight container.



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