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.