Nazook

Starting this week's mega marathon with another baked sweet - nazook from armenia. And I am posting this recipe at the right time. Nazook is an Armenian pastry that's traditionally served around Easter.

The “not-so-sweet-and-overly-indulgent” kind. They are European in nature so I’m not surprised. The Europeans don’t seem to enjoy desserts that are too rich or sugary. I’m with them on that one. These cookies take a yeasted dough (that is completely sugar-less) and wrap it around what is basically a streusel to get a cylinder with a swirl. The whole process is very similar to how you make cinnamon rolls. The cookies are then cut from the cylinder, and baked up to a delicious, buttery, flaky, crunchy pastry. 

RecipeSource: Gayathriscookspot

Country: Armenia

Ingredients:

For The Pastry Dough:

Flour-1 1/2cups

Instant Yeast-1 1/4tsp

Curd-1/2cup

Softened Butter-1/2cup

For The Filling:

Flour-3/4cup

Sugar-3/4cup

Softened Butter-!/3cup

Vanilla-1tsp

Method:

• Mix all the ingredients given for the pastry dough. Knead for 10 minutes.
• If the flour is very sticky, dust it with a little flour.
• Cover the dough with cling wrap and place the bowl in fridge overnight.
• Mix all the ingredients given for the filling. It will look clumpy. Set it aside.
• Preheat oven to 180C.
• Remove dough from fridge and knead for 2 minutes.
• Divide it into 2 equal parts.
• Dust the counter with flour and roll out the portion into a thin rectangle.
• Divide the filling into two.
• Spread one part of the filling evenly on the rolled rectangle.
• Start rolling from the longer end and roll it into a tight log.
• Pat it a little to flatten.
• Cut into 10 equal pieces.
• repeat the same process for the remaining dough and filling.
• Arrange the pieces on a greased baking tray.
• Brush the top with milk and bake until golden brown.
• Cool on wire rack and serve

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