Nazook (Sweet Persian Pastry)
Nazook is a decadent Persian pastry that strikes a perfect balance of sweetness, making it a delightful accompaniment to tea or coffee. I created this rendition while attempting to replicate a commercial pastry from a bakery in Salem, OR, and I believe my version surpasses it. It's certainly not suited for those mindful of their fat intake.
Ingredients
Dough
- 1 cup sour cream, at room temperature
- 2 teaspoons white sugar
- 1 (.25 ounce) package active dry yeast
- 1 egg
- 1 tablespoon white vinegar
- 1 tablespoon vegetable oil
- 3 cups all-purpose flour
- ½ cup butter
Filling
- 1 pound butter, melted
- 2 ½ cups white sugar
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 egg whites
Glaze
- 2 egg yolks
- 1 teaspoon plain yogurt
Instructions
- 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 8×12-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.
Notes
- I have kept these in the refrigerator for up to 1 week, warming them slightly in the microwave before eating. I’m sure they would also freeze just fine. I have also assembled just 1 or 2 pieces of dough at a time, leaving the rest of the dough and filling in the fridge for a few days, until I was ready to bake more.
- Substitute sour cream for the yogurt in the glaze if desired.
Nutrition
Calories: 336kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 63mgSodium: 120mgPotassium: 59mgFiber: 1gSugar: 17gCalcium: 21mgIron: 2mg
Tried this recipe?Let us know how it was!