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Nazouk is a crisp, buttery, sweet, but not too sweet, Armenian pastry. It looks like the filling is soft and oozing out of the pastry, but the filling is crumbly. A delicious contrast to the light, flaky layers of pastry.
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. I opted to make the Nazook, but the Daring Bakers loved the Nutmeg cake, so I’ll have to make that soon too.
The challenge recipe used vanilla sugar in the filling. I thought it would be fun to change it up a bit and used citrus sugar. In half of the pastry I also added dried cranberries.
I made the Nazook to take to a shower for Annalise, CompletelyDelicious. (She delivered her beautiful baby boy yesterday! Congrats! I’m so happy for her.)
There’s always a little bit of pressure making something new to take to a food bloggers get together. But I didn’t need to worry, it’s a wonderful recipe and the bloggers, my family and I loved the Nazook. It really is sooooo good.
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4.60 from 5 votes
Citrus Cranberry Nazook, an Armenian Pastry
Cook Time30 minutes mins
Total Time30 minutes mins
Course: Pastry
Keyword: baking, cookie, Dessert, food
Author: Barbara Schieving
Ingredients
Pastry dough
- 2 ½ - 3 cups all-purpose flour
- 2 ¼ teaspoons 1 packet active dry yeast
- 1 teaspoon salt
- 1 cup sour cream
- 1 cup 2 sticks softened butter (room temperature)
Cinnamon Sugar
- 2 teaspoons ground cinnamon
- 1 ¾ cups sugar
Filling
- 1 ½ cups all-purpose flour sifted
- ¾ cup softened butter room temperature
- 1 cup dried cranberries Craisins or raisins, optional
Egg Wash
- 1-2 egg yolks for the wash; alternatively, some yogurt, egg whites, or a whole egg
Instructions
Pastry Dough
In the bowl of a stand mixer, using the paddle attachment, combine 2 ½ cups flour, yeast and salt. Mix in sour cream and softened butter to form a soft dough.
Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough that’s not sticky to the touch, adding more or less flour as needed.
Knead the dough for 5 minutes. Cover the dough and refrigerate for 3-5 hours, or overnight.
Cinnamon Sugar
Combine sugar and cinnamon in a small bowl, mix well.
Filling
Mix flour, 1 ½ cups cinnamon sugar and softened butter in a medium bowl. (Reserve some cinnamon sugar to use later.)Mix the filling until it looks like clumpy, damp sand. Set aside.
Nazook
Preheat the oven to 350°F. Divide the refrigerated dough into four equal pieces.
On a floured work surface, roll out the dough into a large rectangle. The dough should be thin, but not transparent.
Spread ¼ of the filling mixture across the rolled-out dough in an even layer. Spread the filling to the edges on the short sides, keeping 1 inch of pastry dough uncovered along the long edges. Sprinkle cranberries (raisins) evenly over the top, if using.
Start at the long edge and slowly rolling the dough in to a log. Making sure the filling stays evenly distributed. Roll all the way across until you have a long, thin loaf.
Pat down the loaf with your palm and fingers so that it flattens out a bit (just a bit). Apply egg wash with a pastry brush. Sprinkle on a tablespoon of cinnamon sugar.
Use your crinkle cutter (or serrated knife) to cut the loaf into 8 equally-sized pieces. Put onto an ungreased cookie sheet (I used parchment paper).
Repeat with remaining dough. Bake for about 30 minutes, until the tops are golden brown. Remove to a wire rack to cool complete.
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About Melissa & Barbara
As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...
Reader Interactions
Comments
Maro Stathis
Citrus
cranberry Nazook——-how and where does the cranberry fit in?Reply
Barbara Schieving
Hi Mary – I updated the recipe to make it more clear. Enjoy!
Reply
kristy
It’s my first time came across this Nazook. Thanks so much for bringing this up. They look incredibly delicious.
Hope you’re having a great day, Barbara.
KristyReply
Deborah
These were SO good! You are the queen of pastries, Barbara, and I always know they are going to be delicious. Would love another for breakfast right now!
Reply
Sue
This Armenian pastry turned out beautifully, and I just know it was delicious, Barbara! I will have to make an Armenian dessert soon…My mom was Armenian and she passed away 26 years ago today.
Reply
Tammy Engelbert
This is the first time I’ve heard of Nazouk. This pastry looks so tasty and delicious! Perfect for coffee or tea.
Reply
Sandy
Barbara! These look amazing! Citrus and cranberries in a layered, yeasted dough is my idea of what heaven looks like.
Reply
pepe
Esos pasteles tiene una pinta buenísima, con tu permiso tomo nota de la receta para probarlos.
un saludo
pepe
Reply
Barbara
Those look wonderful, Barbara. They kind of remind me of rugelach, although those are not made with yeast.
Reply
Lisa Grant
Just delicious looking!
Reply
Katherine Martinelli
I’ve never heard of nazook but yours looks great!
Reply
Angie@Angie's Recipes
These are new to me…’nazook’…a cute name and they look very tempting.
Reply
Maureen @ org*smic Chef
Barbara, I want to make these just so I can say the word nazook out loud. 🙂
These look fantastic!
Reply
Cooking on a Dime
I worked at an armenian restaurant years ago. Ah the sweet sweet memories. Lovely. 🙂
Reply
Susan
What a wonderful and new-to-me pastry. I loved watching the video of Aunt Aida making them! I really like your addition of the citrusy flavors in your version. I’m pinning this to try one day!
Reply
Deb
Nazzok is new to me and looks fabulous! I adore the addition of citrus and cranberries. Great new recipe!
Reply
Rachael
Your nazook look beautiful and I love the idea of citrus sugar! I’ll have to try that!
Reply
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