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Home » Daring Bakers April 2012 – Armenian Nazook Recipe

Daring Bakers April 2012 – Armenian Nazook Recipe

Last Updated on February 28, 2018 By Vicky 19 Comments

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Armenian Nazook – bite sized pastry stuffed with walnut sugar filling. So delicious and freezes perfectly too! This Nazook recipe is a must try.

nazook

This month’s daring bakers challenge was Armenian themed. The mandatory component was to prepare either nazook or nutmeg cake. Since in the realm of sweets I generally dislike cakes I went with the nazook – an Armenian pastry filled with vanilla and sugar.

I printed out the recipe, placed in neatly on the counter and set to work – yet somehow I managed to misread multiple parts of it. Does that ever happen to you? You feel like you’re reading something but then all of a sudden realize you didn’t absorb any information and can’t remember a thing. Well that’s how following this recipe went for me. Guess I must have been in heavy day dreaming mode.

What did this lead to? I ended up adding a whole stick of butter to the filling instead of 6 tablespoons, forgot to sift the flour for the filling, didn’t pat down the second dough roll, only added 1/2 teaspoon vanilla instead of a whole teaspoon and way over mixed the filling overall so that it more closely resembled dough rather than damp sand. Oops. Well I wasn’t going to start all over again so I just hoped for the best.

The overall finished nazook was delicious. Both crispy and smooth at the same time. Not too sweet, but just sweet enough.

For other dessert recipe ideas be sure to try my vegan caramel cheesecake!

Armenian nazook dessert rolls

3.71 from 24 votes
nazook
Print
Armenian Nazook
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

Armenian Pastry bites filling with walnut mixture also known as nazook

Course: Dessert
Cuisine: Russian
Servings: 10
Calories: 355 kcal
Author: Vicky
Ingredients
  • Dough
  • 1 1/2 cups all purpose flour sifted
  • 1 1/4 teaspoon active dry yeast
  • 1/2 cup sour cream
  • 1/2 cup 1 stick softened butter (room temperature)
  • Filling
  • 3/4 cup all purpose flour sifted
  • 3/4 cup sugar
  • 6 tablespoons 3/4 stick softened butter (room temperature)
  • 1 teaspoon vanilla extract
  • 1/4 cup ground walnuts
  • 1 egg yolk
Instructions
  1. For the Dough:
  2. Place sifted flour in a bowl. Add yeast and mix. Add sour cream and softened butter.
  3. Using pastry cutter or your fingers work the mixture into a dough.
  4. Continue to knead for 10 minutes or until dough no longer sticks to the bowl and your hands.
  5. Place in a clean bowl, cover with plastic wrap and refrigerate 3-5 hours or overnight.
  6. For the Filling:
  7. Combine flour, sugar and butter in a bowl. Using a pastry cutter or your fingers mix.
  8. Add vanilla extra and walnuts, mix until filling looks clumpy like damp sand.
  9. Forming the Nazook:
  10. Preheat oven to 350 degrees F.
  11. Cut dough in half, roll one half into a bowl and place on lightly floured counter. Roll the dough out until it is thin but not transparent.
  12. Spread half the filling over the dough (as close as possible to edges on the short side, and 1/2-1 inch away from the edge of the dough on the long side).
  13. From the long side, slowly start rolling the dough up. Flatten the roll slightly and brush with the egg wash. Use a knife to cut the dough into 10 even pieces.
  14. Place dough pieces on ungreased baking sheet. Repeat with other dough ball.
  15. Bake 30 minutes, until tops are golden brown. Allow to cool.
  16. Recipe from Aunt Aida 
Nutrition Facts
Armenian Nazook
Amount Per Serving
Calories 355 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Cholesterol 67mg22%
Sodium 152mg7%
Potassium 73mg2%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 15g17%
Protein 4g8%
Vitamin A 590IU12%
Vitamin C 0.1mg0%
Calcium 27mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. ilovetortilladepatatas says

    April 28, 2012 at 7:10 am

    They look really nice, Vicky!! Your subconscious mind must have helped you through so everything ended up delicious 😉
    I am jealous now, I should have baked them… 🙂

    Reply
  2. Zoka says

    April 28, 2012 at 10:14 am

    Vicky,your nazook look so delicious and I love yours pictures. 🙂

    Reply
    • AvocadoPesto says

      April 30, 2012 at 8:08 am

      Thanks!

      Reply
  3. Bryt says

    April 28, 2012 at 9:39 pm

    Lol, well for someone who got the process slightly wrong (dw, do it allll the time!),your end result turned out oh-so-right! Looks fab and delish 🙂

    Reply
  4. Sawsan@ Chef in disguise says

    April 29, 2012 at 1:38 am

    I do that all the time! I actually did it with the nutmeg cake!
    your finished product looks super tempting and I can’t wait to try them

    Reply
    • AvocadoPesto says

      April 30, 2012 at 8:06 am

      Thanks! I definitely want to try making the nutmeg cake some time.

      Reply
  5. Julia {The Roasted Root} says

    April 30, 2012 at 6:52 pm

    I love “not too sweet but just sweet enough” pastries…and don’t get me started on walnuts…I literally have 3 pounds of walnuts at home ready to put in an excellent pastry like this. Gorgeous and tasty!

    Reply
  6. Debs @ The Spanish Wok says

    May 1, 2012 at 7:19 am

    LOL success often results from a potential disaster!

    These look and sound super delicious, thanks.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

    Reply
  7. bloggingbiddy says

    May 1, 2012 at 4:05 pm

    OMG I JUST SAW THIS!!!!!! my grandmother makes these too. I LOVE THEM. they look pretty good vicka 🙂

    Reply
    • AvocadoPesto says

      May 7, 2012 at 10:33 am

      Thanks! I was going to ask you if you’ve had them before!

      Reply
  8. brighteyedbaker says

    May 5, 2012 at 6:29 pm

    We used to buy these at an Armenian grocery store. I would love to try making them sometime. So glad I stumbled across this recipe 🙂

    Reply
    • AvocadoPesto says

      May 7, 2012 at 10:32 am

      They’re not too difficult to make and it looks like you can put your own spin on the filling!

      Reply
  9. Katy's Eats says

    July 24, 2012 at 9:57 am

    Very nice !
    Kate.

    Reply
  10. Maureen | Orgasmic Chef says

    January 6, 2013 at 7:24 pm

    I’m off to make these today – they look delicious.

    one quick note.. using EasyRecipe – any line you begin with an exclamation mark becomes a sub-heading

    !Filling would show up in bold with extra spacing.

    Reply
  11. Linda says

    March 10, 2018 at 9:28 pm

    5 stars
    I love this so much!

    Reply
  12. Correen says

    November 26, 2019 at 9:14 am

    5 stars
    Made and the whole fam damily is doing a happy dance. Thank you to for sharing your Aunt Aida’s recipe Vicky.

    Reply
    • Vicky says

      March 30, 2020 at 1:13 pm

      Yay so happy to hear that!

      Reply
  13. Emily says

    April 11, 2020 at 12:34 pm

    You say to add milk but there is no milk in your ingredients list

    Reply
    • Vicky says

      May 8, 2020 at 11:41 am

      I am not sure what you are referring to – there is no mention of milk anywhere in the recipe…

      Reply

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