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.

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.

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.

Remove the Nazook from the oven and cool them completely on racks.