NAZOOK (SWEET PERSIAN PASTRY)
Nazook is a rich Persian pastry which is not too sweet, and wonderful with tea or coffee. I developed this version while trying to reproduce a commercial product from a bakery in Salem, OR. I think mine is much better. This is definitely not for people who are watching their fat intake.
Provided by kaliscook
Categories World Cuisine Recipes Asian
Time 3h40m
Yield 30
Number Of Ingredients 15
Steps:
- Mix 1 cup sour cream, 2 teaspoons sugar, and yeast together in a bowl. Let stand for 5 minutes. Mix in egg, vinegar, and oil.
- Pour 3 cups flour into a large bowl. Cut in 1/2 cup butter, working it into the flour until mixture is the consistency of meal. Stir in sour cream mixture until dough comes together.
- Turn dough out onto a floured surface; knead until smooth but still slightly tacky, about 10 minutes. Cut dough into 4 pieces and wrap each piece in plastic wrap. Refrigerate until firm, at least 2 hours and up to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix melted butter, 2 1/2 cups sugar, and vanilla extract together in a very large bowl to make filling. Stir in 4 cups flour. Beat in egg whites.
- Roll a piece of dough into an 8x12-inch rectangle on a lightly floured work surface. Crumble 1/4 of the filling mixture on top, leaving a 1/2-inch border on the long sides. Cover filling with plastic wrap; flatten out with a rolling pin. Roll dough into a tight roll, starting with one of the long sides.
- Cut roll into 2-inch pieces at a slight angle. Arrange pieces on a rimmed baking sheet. Push tops down gently to flatten slightly. Repeat with remaining 3 pieces of dough and filling.
- Whisk egg yolks and yogurt together to make glaze. Brush glaze over pieces of dough.
- Bake in the preheated oven until golden brown, 20 to 30 minutes. Let cool before serving, about 15 minutes.
Nutrition Facts : Calories 336.1 calories, Carbohydrate 39.7 g, Cholesterol 63.2 mg, Fat 18.1 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 11 g, Sodium 120.2 mg, Sugar 17.1 g
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Monyei Godwin
[email protected]This nazook is the perfect dessert for any occasion. It's easy to make, delicious, and beautiful.
Baba Typist
[email protected]I made this nazook for a party and it was a huge hit. Everyone loved it and asked for the recipe.
ferisha smith
[email protected]I added some chopped pistachios to the filling for extra flavor. It was a great addition and I highly recommend it.
Outlaw Brown
[email protected]This nazook was easy to make and it turned out great! I used a store-bought puff pastry dough to save time, and it worked perfectly.
Sunday Peculiar
[email protected]I had some trouble getting the pastry to roll out evenly, but the end result was still delicious. I think I'll try using a different rolling pin next time.
frosty viking
[email protected]This nazook was a bit too sweet for my taste, but my kids loved it. They said it was the best dessert they've ever had.
Adebisi Sheriff
[email protected]I'm not a big fan of sweets, but this nazook was surprisingly good. The pastry was light and airy, and the filling was just sweet enough. I would definitely make it again.
HeckMayster
[email protected]I've made nazook many times before, but this recipe is by far the best. The instructions are clear and easy to follow, and the end result is a delicious and beautiful pastry.
Yousif Rokan
[email protected]Wow! This nazook is amazing! I love the combination of the flaky pastry and the sweet, nutty filling. It's the perfect treat for any occasion.
Bradley Menchenton
[email protected]This was my first time making nazook and it turned out perfect! The pastry was flaky and crispy, and the filling was sweet and creamy. It was a hit with my family and I'll definitely be making it again soon.