A traditional recipe from Irene Shahnzarian for Armenian Nazook. This delightful pastry features a rich, yeasted sour cream dough that is rolled around a sweet, buttery, vanilla-scented flour filling, then sliced into pinwheels and baked.
Author
Irene Shahnzarian
Recipe
| Measurements | Ingredients |
|---|---|
| For the Dough: | |
| 1 (16 Ounce) container | Sour Cream |
| 3 | Eggs |
| 1 Package | Yeast |
| 1 Teaspoon | Sugar |
| 1 1/2 Cups (3 sticks) | Sweet Butter, melted |
| 4 Cups | Flour |
| For the Filling: | |
| 1/2 Cup (1 stick) | Sweet Butter |
| 1 Cup | Sugar |
| 1 1/2 Cups | Flour |
| 2 Teaspoons | Vanilla (or to taste) |
| For Assembly: | |
| 1/4 Cup (1/2 stick) | Sweet Butter, melted |
| 2 | Egg Yolks |
| 1 Tablespoon | Milk |
| 1 Tablespoon | Sugar |
Instructions
Dough
- In a large mixing bowl, stir together the sour cream, eggs, yeast, and 1 teaspoon of sugar.
- Pour in the 1 ½ cups of melted sweet butter.
- Gradually add the 4 cups of flour and mix, then knead briefly until it holds a smooth, non-crumbly ball.
- Cover the dough and chill in the refrigerator for at least 3 hours.
Filling
- While the dough is chilling, melt the ½ cup of sweet butter for the filling.
- In a bowl, stir the flour, 1 cup of sugar, and vanilla into the melted butter to create a crumbly mixture. Knead it slightly with your hands. Set aside.
Assembly and Baking
- Preheat your oven to 350°F. Grease your cookie sheets.
- Melt the separate ¼ cup of sweet butter for brushing and set it aside.
- Cut the chilled dough into four equal parts. Divide the filling into four equal parts as well.
- On a floured board, roll out one part of the dough into a rectangle.
- Spread one part of the filling evenly over the dough.
- Brush the surface lightly with some of the reserved melted butter.
- Roll the dough up tightly, like a jelly roll, and cut the roll into 1-inch thick slices.
- Place the slices cut-side up on a greased cookie sheet. Repeat for the remaining dough and filling.
- In a small bowl, mix the 2 egg yolks, 1 tablespoon of milk, and 1 tablespoon of sugar to create an egg wash.
- Brush this egg wash over the top of each cookie.
- Bake at 350°F for 20 to 30 minutes, or until golden brown.
