Best 3 Nazook Sweet Persian Pastry Recipes

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Title: Journey into the Realm of Delectable Nazook: Unveiling the Secrets of Persian Pastry Mastery

In the culinary tapestry of Persia, Nazook shines as a jewel, captivating taste buds with its delicate layers of flaky pastry enfolding a symphony of sweet fillings. This article offers an enchanting journey into the realm of Nazook, unveiling the secrets behind its exquisite flavors and providing a collection of cherished recipes that will transform your kitchen into a Persian patisserie.

Discover the traditional recipe for Nazook, a beloved pastry that has graced Persian tables for generations. With step-by-step instructions and insightful tips, you'll learn the art of crafting the perfect dough, achieving the desired flakiness, and creating a variety of fillings that burst with flavor.

Embark on a delightful adventure with our collection of Nazook variations, each offering a unique taste experience. From the classic walnut filling to the rich pistachio and fragrant cardamom, these recipes showcase the versatility of Nazook and its ability to adapt to different preferences.

Unravel the secrets of Nazook, a pastry that embodies the essence of Persian hospitality and culinary expertise. Whether you're a seasoned baker or a novice cook, this article will guide you through the process of creating this delectable treat, leaving you with a newfound appreciation for the artistry of Persian pastry.

Here are our top 3 tried and tested recipes!

NAZOOK (ARMENIAN PASTRY)



Nazook (Armenian Pastry) image

I took this recipe from Hilda (someone in the net!) and posted it here because I couldn't find on Recipezaar an accurate recipe for this delicious Armenian pastry! Loads of fat and calories in them but absolutely worth it! (Preparation times includes 5 hours to refrigerate the dough).

Provided by Sartreana

Categories     Breads

Time 2h35m

Yield 48 pastries, 24 serving(s)

Number Of Ingredients 17

2 1/4 teaspoons yeast (1 packet)
1 cup sour cream, room temp
3 1/4 cups sifted flour
1/2 teaspoon salt
1 cup chilled butter, unsalted
1 egg
1 tablespoon vegetable oil
1 teaspoon lemon juice
2 egg yolks, beaten
1 teaspoon yogurt
3 tablespoons melted butter (for brushing the dough with)
1 cup melted butter
2 cups sifted flour
1 cup sugar
1 cup walnuts, finely chopped (optional)
1 teaspoon vanilla
1 teaspoon cardamom

Steps:

  • Dough: Add yeast to the sour cream and mix inches Set aside for 10 minutes. Combine flour, salt and butter and mix with your hands until crumbly. Add egg, vegetable oil, lemon juice and sour cream and mix well. Knead the dough, over a floured surface, for 5 minutes, or until no longer sticky. Add more flour if necessary. Form into a ball, mark with an "+", symbolizing a cross. Cover with plastic wrap. Refrigerate 5 hours, or overnight.
  • Filling: Mix melted butter and flour until combined. Add sugar, walnuts, vanilla and cardamom. Stir until the mixture is smooth.
  • Preheat oven to 350°F.
  • Assembly: Melt 3 tablespoons of butter and set aside. Remove dough from refrigerator; divide into 8 equal portions. Roll each dough ball into a 10 x 6" rectangle. Brush with melted butter. Spread 1/8th of the filling over each rectangle, leaving 1/2" border. Cover with a piece of parchment paper. Roll over it lightly with a rolling pin, so that the filling adheres to the dough. Fold the edges in 1/2" over the filling. Roll into a cylinder. Gently flatten with the palms of your hands.
  • Cut each roll into 6 pieces and arrange on 2 greased cookie sheets. Brush liberally with the egg glaze. Bake for 35 minutes, or until golden brown. Enjoy with a hot cup of tea!

NAZOOK OR CHOREG (ARMENIAN SWEET PASTRY)



Nazook or Choreg (Armenian Sweet Pastry) image

Over coffee with my Armenian/Chaldean/Lebanese/Iraqi/ "brothers" this is perfect. Rich and not overly sweet. Note: Mahleb is a spice made from ground cherry pits. Sev gundeegs are tiny black seeds that have a faint anise flavor. Both are available in grocery stores that sell Middle Eastern or Greek foods. T.J.

Provided by davinandkennard

Categories     Breads

Time 2h25m

Yield 16 serving(s)

Number Of Ingredients 12

7 cups flour
2 -3 teaspoons salt
1/2-1 teaspoon mahleb (see note)
1 1/4 cups milk
1/2 cup butter
1/4 cup vegetable shortening
1 cup sugar
2 1/4 ounces fast rise yeast
1/2 cup warm water
4 large eggs
sesame seeds, and
nigella seeds, black seeds (to garnish)

Steps:

  • In a large bowl, stir together the flour, salt and mahleb.
  • In a medium saucepan, heat milk until hot. Add butter,
  • shortening and sugar, and stir until sugar is dissolved.
  • Remove from heat and set aside.
  • Dissolve yeast in 1/2 cup warm water. Add a bit of
  • sugar to activate the yeast. The mixture should become foamy.
  • Make a well in the center of the flour. Add the eggs and the
  • milk mixture to the flour.
  • Pour in the activated yeast. Stir to blend well.
  • Turn out dough on a lightly floured surface and knead until
  • the dough is smooth and elastic. The dough should be slightly
  • sticky, not dry.
  • Place the dough in a large greased bowl. Pat top of dough with
  • a bit of oil to prevent sticking to aluminum foil. Cover the
  • bowl with foil and then a dish towel. Let rise in a warm place
  • for 2 hours.
  • Break off a small amount of dough and shape into pretzels or braids.
  • Put rolls on a baking sheet and allow to rise for 30 minutes. Brush
  • with egg wash and sprinkle with sesame seeds and/or nigella (black
  • seeds, see note).
  • Bake in a 350-degree oven for 20 minutes or until golden brown.

Nutrition Facts : Calories 369.6, Fat 11.7, SaturatedFat 5.5, Cholesterol 64.4, Sodium 371.9, Carbohydrate 56.9, Fiber 2.5, Sugar 12.7, Protein 9.5

NAZOOK (SWEET PERSIAN PASTRY)



Nazook (Sweet Persian Pastry) image

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.

Provided by kaliscook

Categories     Asian Recipes

Time 3h40m

Yield 30

Number Of Ingredients 15

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
1 pound butter, melted
2 ½ cups white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
2 egg whites
2 egg yolks
1 teaspoon plain yogurt

Steps:

  • 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.
  • 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.
  • 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.
  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • Roll a piece of dough into an 8x12-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.
  • 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.
  • Whisk egg yolks and yogurt together to make glaze. Brush glaze over pieces of dough.
  • Bake in the preheated oven until golden brown, 20 to 30 minutes. Let cool before serving, about 15 minutes.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 39.7 g, Cholesterol 63.2 mg, Fat 18.1 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 11 g, Sodium 120.2 mg, Sugar 17.1 g

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your nazook. Use fresh butter, eggs, and flour, and make sure your pistachios are fresh and finely ground.
  • Be patient. Nazook takes time to make, but it's worth it. Don't rush the process, and let the dough rest for the full amount of time specified in the recipe.
  • Don't overmix the dough. Overmixing will make the dough tough. Mix it just until the ingredients are combined.
  • Bake the nazook until it is golden brown. This will ensure that it is cooked through.
  • Allow the nazook to cool completely before slicing it. This will help to prevent it from crumbling.

Conclusion:

Nazook is a delicious and festive Persian pastry that is perfect for any occasion. It is a bit time-consuming to make, but it is well worth the effort. With a little patience and care, you can create a nazook that will impress your family and friends. So next time you are looking for a special dessert, give nazook a try. You won't be disappointed.

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