Easy Nazook – Middle Eastern Sweet Pastry   13 comments

My mom found a recipe my grandmother had for a Middle Eastern pastry called Nazook.  The recipe was originally typed in Russian…

Since most of the women in my family cannot read Russian, my mom dictated the recipe to me in english so that I could share it with the family.  I cut the recipe by a third!  I didn’t want that much Nazook hanging around my house!

 Her version of the above recipe is a little different based on her preference to use butter rather than margarine.  She also dissolved the yeast with a little salt and sugar in warm water.  She says this makes a difference.  I trust her on that since she’s 87 years old and has a “few” years of baking under her belt!

Here is the translation plus my own notes after attempting to make this recipe this weekend!  This is a two day process because of the yeast in the dough.

Nazook

Day 1

1½ cubes of butter softened

½ cup sour cream

½ package yeast

1½ cups flour

¼ tsp salt

1 tsp sugar

Beat butter and sour cream.

Dissolve yeast, salt and sugar in 1/8 cup warm water.

Add yeast and flour to the butter and sour cream mixture and mix well.

Put in a Ziplock bag in the refrigerator overnight.

Filling:

1 cube butter softened

1 cup sugar

1½ cups flour

Mix the above ingredients with your hands until crumbly. Place in a Ziplock bag in the refrigerator overnight.

Day 2

Assembling the Nazook:

Preheat oven to 350°

Take the dough and filling out of the refrigerator.

Divide the dough into 2 parts.

Flour your rolling surface real good!

Roll one section of the dough portion out thin – about a ¼ inch thin.

Divide the  filling into 2 parts.

Place 1 part filling on top of one part rolled out dough and pat down REAL GOOD (like you were making a pie crust). Then roll the filling topped dough (like a jelly roll) nice and tight. The filling will try to escape out the sides. Push it back in place. If your dough sticks to the surface, use more flour and a plastic pancake turner to lift the dough carefully from your surface as you are rolling. Once you have finished rolling the dough, lightly flatten and shape your dough.  Repeat with your other dough and filling portion.  You should now have two pastry rolls.

Using a very sharp knife, slice off 1 inch and use your knife and your hand to transport the cut slice to your cookie sheet (this will hold the filling inside the dough). The filling will still try to escape!  I used a Silpat lined cookie sheet.

Bake one cookie sheet of pastry slices at a time in a 350° oven until the pastries are light golden brown – around 20-30 minutes depending on how thin you sliced the dough. This recipe will make 24 half inch thick pastries or 18 one inch thick pastries.

The picture above shows the Nazook I made.  I made half inch slices and one inch slices.  I think the thinner slices would be a great tea party addition…

Enjoy!

 

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Posted May 30, 2010 by Lana G! in Baking, Delicious, Food, Photo, Recipes

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13 responses to “Easy Nazook – Middle Eastern Sweet Pastry

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  1. Are you bringing some for dessert tomorrow after our steak??

  2. Thank you for your kind comments about my first Mosaic Monday. Your post on Nazook brings back many fond memories for me. My grandmother and my aunt used to make them all the time. They are a favorite among us Armenians too. I have never attempted them myself but maybe now I will after seeing that yummy picture of them. Thank you so much for sharing.

    Enjoy the rest of your holiday weekend.

    Denise

  3. Oh yum! I wonder if the Mennonite Girls have seen this one!

  4. This is awesome! Thanks for sharing!

  5. How delicious these look and how special to have the old family recipe! They sound like a lot of work but well worth the effort! Pictures are very nice!

  6. loved your Mom’s recipe-was looking all over for the recipe as my husband and I love this.perfect with tea or coffee-not too sweet but sweet enough that you can’t stop eating them.thank-you thank-you thank-you

  7. Your recipe sounds great! However, I’m confussed by the quantity of butter required. When you say “cubed” do you mean that many “Cups” cubed? Thanks!

  8. These are lovely! I like the way you have it scheduled/day. Very clever.

  9. Thanks for saring I have smoe wonderfull freinds thatz are from Rusia.

  10. I started these today. So far, it’s very easy. Can’t wait to try them; they have to be better than those at the store. Thanks
    Maria

  11. I can hardly wait to try these! I recently found some pre-made Nazook at the grocery store. I had never heard of them, so they were a delightful surprise. And now I can make my own!

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