Nazook is an Armenian pastry. Absolutely scrumptious!
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
170g butter, room temperature
2 teaspoons vanilla extract
1 egg, lightly beaten for egg wash
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.