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.
Ingredients
Glaze
- 2 egg yolks
- 1 teaspoon plain yogurt
Filling
- 1 pound butter, melted
- 2 ½ cups white sugar
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 egg whites
Dough
- 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 butter
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Preheat oven to 350 degrees F (175 degrees C).
Step 5
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.
Step 6
Roll a piece of dough into an 8×12-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.
Step 7
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.
Step 8
Whisk egg yolks and yogurt together to make glaze. Brush glaze over pieces of dough.
Step 9
Bake in the preheated oven until golden brown, 20 to 30 minutes. Let cool before serving, about 15 minutes.
Cook’s Notes:
I have kept these in the refrigerator for up to 1 week, warming them slightly in the microwave before eating. I'm sure they would also freeze just fine. I have also assembled just 1 or 2 pieces of dough at a time, leaving the rest of the dough and filling in the fridge for a few days, until I was ready to bake more.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 30 | |
Calories 336 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat11g | 55% |
Cholesterol63mg | 21% |
Sodium120mg | 5% |
Total Carbohydrate40g | 14% |
Dietary Fiber1g | 3% |
Total Sugars17g | |
Protein4g | |
Vitamin C0mg | 1% |
Calcium21mg | 2% |
Iron2mg | 8% |
Potassium59mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this