Nazook is a rich, sweet Persian pastry that is not too sweet and wonderful with tea or coffee. I developed this recipe version while trying to reproduce a commercial product from a bakery in Salem, OR. I think mine is much better. This recipe is not for people who are watching their fat intake.
Preparation Details
Prep Time: 1 hr
Cook Time: 20 mins
Total Time: 3 hrs 40 mins
Servings: 30
Ingredients
- 1 cup sour cream, at room temperature
- 2 teaspoons white sugar
- 1 (.25 ounce) package active dry yeast
- 1 egg
- 1 tablespoon white vinegar
- 1 tablespoon vegetable oil
- 3 cups all-purpose flour
- ½ cup unsalted butter
Steps
- Combine 1 cup sour cream, 2 teaspoons sugar, and yeast in a bowl; let stand for 5 minutes. Stir in egg, vinegar, and oil.
- Add 3 cups flour to a large bowl. Cut in 1/2 cup butter with 2 knives or pastry blender until mixture resembles coarse crumbs. 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; wrap each in plastic wrap. Refrigerate until firm, 2 hours or up to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine 2 1/2 cups sugar, 1 pound melted butter, and vanilla extract in a very large bowl; stir in 4 cups flour. Beat egg whites into filling mixture.
- Roll 1 piece dough on a lightly floured work surface into an 8×12-inch rectangle. Crumble 1/4 filling mixture on top, leaving a 1/2-inch border on long sides. Cover filling with plastic wrap; flatten 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 dough pieces and filling.
- Whisk egg yolks and yogurt together; brush over dough pieces.
- Bake in the preheated oven until golden brown, 20 to 30 minutes. Cool before serving, about 15 minutes.
