NAZOOK (SWEET PERSIAN PASTRY)
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 World Cuisine Recipes Asian
Time 3h40m
Yield 30
Number Of Ingredients 15
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
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Marlene Fredericks
[email protected]I'm not a baker, but this recipe was easy to follow and the Nazook turned out great! I'm definitely going to try more Persian recipes.
Linda Ettore
[email protected]This is the perfect dessert to serve at a party. It's easy to make and everyone loves it.
Muhammad Sahin Aysha
[email protected]I made this Nazook for my Iranian friend and she said it tasted just like the Nazook she grew up eating in Iran. She was so happy to have a taste of home.
Nansamba Latipher
[email protected]I'm allergic to nuts, so I substituted the walnuts in the filling with chopped pistachios. It turned out great!
Thomas Savage
[email protected]The pictures in this recipe are beautiful, but they don't match the actual dish. The Nazook in the pictures is much more golden brown than the one I made.
SHAHID IQBAL CH
[email protected]This recipe is missing some important steps. It doesn't say how to prepare the phyllo dough or how to make the filling.
christine ogelo
[email protected]I'm not sure what I did wrong, but my Nazook turned out soggy. The phyllo dough didn't get crispy and the filling was too runny.
Willy Topete
[email protected]I had a hard time finding phyllo dough, but I finally found it at a specialty grocery store. The Nazook turned out great and was worth the effort to find the phyllo dough.
Riannia Buckley
[email protected]This Nazook was a bit too sweet for my taste, but the phyllo dough was crispy and delicious. I would try making it again with less sugar.
Exi Go
[email protected]I'm not a big fan of Persian food, but this Nazook was surprisingly good! The crispy phyllo and the sweet, nutty filling were a great combination. I would definitely make this again.
Zaheer Abas
[email protected]This is the best Nazook recipe I've ever tried! The phyllo dough was perfectly crispy and the filling was so flavorful. I will definitely be making this again.
Deb Purches
[email protected]This Nazook was a hit at my party! Everyone loved the crispy phyllo and the sweet, nutty filling. I'm so glad I found this recipe.
Sapphire Jernigan
[email protected]I love the simplicity of this recipe. It's just a few ingredients and steps, but the flavor is amazing. I will definitely be making this again and again.
Debra Bulmer
[email protected]This was my first time making Nazook and it turned out great! The instructions were easy to follow and the results were delicious. I will definitely be making this again.
Sonette Klaasen
[email protected]I made this for my Persian grandmother and she gave it her seal of approval! She said it tasted just like the Nazook she grew up eating in Iran. I'm so happy I found this recipe.
Joaquin Meinig
[email protected]This Nazook pastry was an absolute delight! The crispy phyllo layers and the sweet, nutty filling were a perfect combination. I followed the recipe exactly and it turned out beautifully. Thank you for sharing this recipe!