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Home » Kids Friendly

Published: Apr 17, 2017 · Modified: Feb 23, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Nazook | Nazouk | Armenian Pastry

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nazook on display in a cake stand and white plate

Nazook or Nazouk is a very flaky, tender Armenian Pastry that is usually served with coffee. This pastry is not the overly sweet kind but is quite buttery.

Armenian Pastry in a plate

Nazook / Nazouk is a very flaky, tender Armenian Pastry that is served with coffee. When looking for recipes to make with alphabet N, this was the first recipe my husband looked.

I fell in love with the name of the pastry even without looking at the ingredients and decided that this is what I was going to make. Last week, when I was planning for the bakes for this week, I read the recipe. I was not looking forward to making another sweet bake, but my heart was set on making this particular one.

I was glad that this pastry is not the overly sweet kind. It was love at first site with the flaky pastry and the little changes that I made to the filling took it to a whole different level.

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Nazouk is quite buttery and eating just one leaves you filled up, but the taste buds keeps wanting more. My husband kept coming back to the Nazook, in spite of complaining that he was too full to eat any more.

The dough is made with all butter and sour cream and hence has to be refrigerated before we roll and shape them. Also the yeast develops slowly in the refrigerator and hence if allowed to sit in the refrigerator overnight, the flavors develop better.

The filling is originally made with flour, sugar and butter. I added a little almond meal (you could tell that I love my almond meal) in the filling and it was just perfect. The almond meal gave a very nutty flavor to the Nazook and I would not have done it any other way.

Nazouk Pastry in a tray

Preparation time - 20 minutes plus chilling time
Baking time - about 30 minutes
Difficulty level - Intermediate
Recipe adapted from - Fae's Twist and Tango

Nazouk Pastry served in a plate

Ingredients to make Nazook - Makes 16

For the dough -

  • All purpose flour - 1 ½ cups
  • Instant yeast - 1 ¼ tsp
  • Sour cream - ½ cup
  • Unsalted butter - 8 tablespoon (room temperature)
  • Sugar - 1 tbsp
  • Salt - ¼ tsp
  • Heavy cream and milk - 1 tablespoon + 1 tablespoon (for brushing the pastries)

For the Nazouk filling -

  • All purpose flour - ½ cup
  • Almond meal - ¼ cup
  • Sugar - ¾ cup
  • Butter - 6 tablespoon (room temperature)
  • Vanilla - ½ teaspoon (optional)
Nazouk Pastry served in a tray

Procedure to make Nazook -

To make the dough -

  • I used my food processor to make the dough. To the bowl of the food processor, or in a large bowl, add the flour, instant yeast, sugar and salt and give it a mix.
  • Add the butter and the sour cream and process until a smooth dough forms. The dough will be quite soft, but will not be sticky. If the dough appears too soft, then add a little more flour to combine. Do not add too much flour as it will make the pastry hard.
  • Transfer the dough to a greased bowl, cover with plastic wrap and refrigerate for 3 to 5 hours or overnight if possible.
making a dough in a bowl

Making the Filling -

  • In a bowl, add the flour, sugar, almond meal and mix well to combine.
  • Chop the butter into small pieces and add it to the flour mixture. Add the vanilla as well if using and mix the whole mixture together until it forms a wet sand like consistency.
Add the ingredients and combine in a bowl

Shaping and baking the Nazook -

  • Preheat the oven to 350 F. Line a baking sheet with parchment paper and keep it ready.
  • Remove the dough from the refrigerator and let it sit in room temperature for about 5 minutes. Divide the dough into two equal halves. This is a all fat dough and hence will be quite hard when taken out of the refrigerator. It will soften very quickly though, so we have to work quite fast.
  • Dust the work surface with flour and roll one of the dough balls into a thin rectangle. Make sure that the dough is rolled pretty thin, without tearing the dough.
  • Sprinkle half of the filling evenly over the rectangle, leaving a one inch border on all sides.
  • Now start rolling the dough across tightly.
Shaping and baking the nazook
  • Flatten the rolled dough with your palms and then evenly divide them into 8 pieces. You could use a crinkled cutter and cut them on an angle or just use a sharp knife and cut it. I used a sharp knife and cut them slightly at an angle.
  • Place the shaped pastries on the prepared baking tray.
  • Brush the top of the pastries with the cream and milk mixture and bake the Nazouk for about 30 minutes.
Divide them into 8 pieces
  • The pastry will be golden brown on top and will be firm to touch.
  • Remove the Nazook from the oven and cool them completely on racks.

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 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Nazouk Armenian Pastry in a plate

Nazook | Nazouk | Armenian Pastry

Nazook or Nazouk is a very flaky, tender Armenian Pastry that is usually served with coffee. This pastry is not the overly sweet kind but is quite buttery.
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Course: Baking, Breakfast, Dessert, Kids Friendly, Pastries
Cuisine: European
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16 Pastries
Calories: 217kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • Oven

Ingredients

For the dough -

  • 1 ½ cups All purpose flour
  • 1 ¼ teaspoon Instant yeast
  • ½ cup Sour cream
  • 8 tablespoon Unsalted butter room temperature
  • 1 tablespoon Sugar
  • ¼ teaspoon Salt
  • 1+1 tablespoon Heavy cream and milk for brushing the pastries

For the filling -

  • ½ cup All purpose flour
  • ¼ cup Almond meal
  • ¾ cup Sugar
  • 6 tablespoon Butter room temperature
  • ½ teaspoon Vanilla optional

Instructions

To make the dough -

  • I used my food processor to make the dough. To the bowl of the food processor, or in a large bowl, add the flour, instant yeast, sugar and salt and give it a mix.
  • Add the butter and the sour cream and process until a smooth dough forms. The dough will be quite soft, but will not be sticky. If the dough appears too soft, then add a little more flour to combine. Do not add too much flour as it will make the pastry hard.
  • Transfer the dough to a greased bowl, cover with plastic wrap and refrigerate for 3 to 5 hours or overnight if possible.

Making the Filling -

  • In a bowl, add the flour, sugar, almond meal and mix well to combine.
  • Chop the butter into small pieces and add it to the flour mixture. Add the vanilla as well if using and mix the whole mixture together until it forms a wet sand like consistency.

Shaping and baking the Nazook -

  • Preheat the oven to 350 F. Line a baking sheet with parchment paper and keep it ready.
  • Remove the dough from the refrigerator and let it sit in room temperature for about 5 minutes. Divide the dough into two equal halves. This is a all fat dough and hence will be quite hard when taken out of the refrigerator. It will soften very quickly though, so we have to work quite fast.
  • Dust the work surface with flour and roll one of the dough balls into a thin rectangle. Make sure that the dough is rolled pretty thin, without tearing the dough.
  • Sprinkle half of the filling evenly over the rectangle, leaving a one inch border on all sides.
  • Now start rolling the dough across tightly.
  • Flatten the rolled dough with your palms and then evenly divide them into 8 pieces. You could use a crinkled cutter and cut them on an angle or just use a sharp knife and cut it. I used a sharp knife and cut them slightly at an angle.
  • Place the shaped pastries on the prepared baking tray.
  • Brush the top of the pastries with the cream and milk mixture and bake them for about 30 minutes.
  • The pastry will be golden brown on top and will be firm to touch.
  • Remove the Nazook from the oven and cool them completely on racks.

Nutrition

Calories: 217kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 86mg | Potassium: 53mg | Fiber: 1g | Sugar: 11g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Monkey Bread | Pull-Apart Sweet Buns
Obi Non | Vegan Uzbek Flatbread »

Reader Interactions

Comments

  1. Leslie says

    December 10, 2019 at 3:55 pm

    What an amazing pastry recipe! My mouth was watering the whole time I was reading this! Love my carbs!!!

    Reply
  2. Pavani says

    December 10, 2019 at 9:08 am

    That is a beautifully made pastry Sandhya. I don't think I've made a yeast based dessert like this before. Will have to try this one out some time.

    Reply
  3. Kay says

    December 09, 2019 at 3:49 pm

    These pastries sound fantastic, I will have to give this recipe a try
    Thanks for sharing!!!

    Reply
  4. Sharmila - The Happie Friends Potpourri Corner says

    May 29, 2017 at 2:18 am

    The Almond meal filling sounds delicious and im definitely trying this out!!

    Reply
  5. Pavani says

    May 15, 2017 at 3:01 pm

    What a flaky and delicious looking pastry Sandhya. Looks great.

    Reply
  6. Sapna says

    May 07, 2017 at 12:56 pm

    Almond meal stuffing sounds interesting. Love this version as well.

    Reply
  7. Srividhya Gopalakrishnan says

    April 24, 2017 at 10:54 am

    One more nazouk.. very nice. Love both of your version. Love almond meal in pastries.

    Reply
  8. Srivalli Jetti says

    April 24, 2017 at 5:12 am

    So wonderfully baked Sandhya..your step by step pictures makes it all the more interesting!....Its so nice to have the husband part of this bake, that was one of the reasons why I want to stick to non cakey bakes..:)

    Reply
  9. Priya Suresh says

    April 22, 2017 at 1:04 pm

    Am sure if i bake this Nazook, i wont keep myself away from these pastries, so nutty and very tempting they are.

    Reply
  10. Vaishali Sabnani says

    April 19, 2017 at 8:19 am

    The bake sounds delicious with almond meal , and yes even I like the name Nazook!

    Reply
  11. Sowmya says

    April 18, 2017 at 8:56 pm

    Such a pretty looking bake, Sandhya. Almond meal sounds delicious!

    Reply
  12. Mayuri Patel says

    April 18, 2017 at 12:47 pm

    Never heard of this pastry Sandhya, its so nice to learn about different bakes from different parts of the world.

    Reply
  13. harini says

    April 18, 2017 at 11:44 am

    Excellent find, Sandhya. The filling with almond meal sounds delicious.

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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