The April Daring Bakers challenge was to make an Armenian treat or two. We were given recipes for a sweet vanilla-filled pastry and a nutmeg cake. Unfortunately, I ran out of time for the cake, but I did make…


I made this right at the start of the challenge month and the kids have been on at me to make it again ever since! Absolutely scrumptious!



Pastry dough

420g all-purpose (plain) flour, sifted
1 sachet active dry yeast
1 cup sour cream
225g butter, room temperature


210g all-purpose (plain) flour, sifted
340g sugar
170g butter, room temperature
2 teaspoons vanilla extract

1 egg, lightly beaten for egg wash


Pastry Dough

Place the sifted flour into a large bowl. Add the dry yeast and stir it in. Add the sour cream and the softened butter and use either a stand mixer or your hands to work it into a dough. Continue to knead for about 10 minutes, or until the dough no longer sticks to the bowl or your hands.

Cover the dough with plastic wrap and refrigerate for 3-5 hours, or overnight.


Put the flour, sugar, and the softened butter in a medium bowl. Add the vanilla extract. Mix with a fork until it looks like damp sand. Set aside.

Make the nazook

Preheat the oven to 175°C.

Cut the refrigerated dough into quarters.

Form one of the quarters into a ball. Roll out the dough on a lightly floured surface into a large rectangle or oval. The dough should be quite thin.

Spread 1/4 of the filling mixture across the rolled-out dough in an even layer. Try to spread the filling as close as possible to the edges on the short sides, but leave a border (1 inch/2.5 cm) along the long edges.

From one of the long sides, start slowly rolling the dough across. Be careful to make sure the filling stays evenly distributed. Roll all the way across until you have a long, thin roll. Pat down the loaf with your palm and fingers so that it flattens out a bit. Apply your egg wash with a pastry brush.

Cut the roll into ten pieces and place on a paper-lined baking sheet.

Repeat with the other three portions of dough and filling.

Bake for about 30 minutes until golden. Allow to cool on wire racks.

Daring Bakers Blog-checking lines: The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake.

Download the printable .pdf file here.

This entry was posted in cake, daring bakers, dessert, sweet. Bookmark the permalink.

7 Responses to Nazook

  1. zazacook says:

    Your nazook sound simply delightful.:) Yummy!!!
    Great picture!

  2. Laura says:

    Yum! I love how the egg yolk wash gives them a nice dark top.

  3. Oooo, your nazook look great, i love that the filling looks like it bubbling out at the sides. Maybe i willhhave to give this a go myself…just need to veganize them first! Good job and lovely photos!

  4. ilovetortilladepatatas says:

    I feel really jealous about not having baked nazook… yours look delicious!! 🙂

  5. Zoka says:

    Your nazook looks so delicious. Beautiful photos! Nice job on the challenge! 🙂

  6. pizzarossa says:

    Thanks, everyone! 🙂

  7. brighteyedbaker says:

    I saw a couple of the daring baker posts for nazook. I like the idea of just having a simple vanilla filling… sounds yummy!

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