Armenian
Nazook
Nazook is a tender Armenian rolled pastry filled with khoriz, a buttery crumb of flour and sugar scented with vanilla and cardamom. These small golden pieces are crisp at the edges, soft within, and best served slightly warm with tea or coffee.
Watch it madeHeghineh Cooking Show · 13:41
Ingredients
- All-purpose flour, divided1 1/4 cups
- Active dry yeast1/4 tsp
- Matsun or plain whole-milk yogurt3 tbsp
- Unsalted butter, softened, divided4 tbsp
- Sugar, divided3 tbsp
- Fine salt1/8 tsp
- Vanilla extract1/4 tsp
- Ground cardamom1/8 tsp
- Egg yolk1
- Milk or water1 tsp
Method
- Make the dough by combining 3/4 cup flour, yeast, salt, 1 tsp sugar, matsun, and 2 tbsp softened butter in a bowl.
- Knead gently for 3 to 4 minutes, adding a little of the remaining flour only if sticky, until the dough is soft and smooth.
- Cover the dough and let it rest in a cool place for 1 hour, until relaxed and slightly puffed but not doubled.
- Make the khoriz filling by rubbing together 1/2 cup flour, the remaining sugar, remaining 2 tbsp butter, vanilla, and cardamom until it forms a damp, sandy crumb.
- Heat the oven to 350°F / 175°C and line a small baking tray with parchment.
- Roll the dough on a lightly floured surface into a thin rectangle about 8 by 10 inches.
- Scatter the khoriz evenly over the dough, leaving a small border on one long edge.
- Roll the dough tightly from the opposite long edge into a log, then place it seam-side down and gently flatten it with your palm.
- Whisk the egg yolk with the milk or water and brush it over the log.
- Score the top lightly with a fork in a crisscross pattern, then cut the log into 4 diagonal pieces.
- Arrange the pieces on the tray with space between them and bake for 20 to 22 minutes, until deeply golden on top and lightly crisp at the edges.
- Cool for at least 10 minutes before serving so the buttery khoriz sets inside the pastry.
Common questions
Can I substitute regular yogurt for matsun in Nazook dough?
Yes. Plain whole-milk yogurt is the closest substitute for matsun and works well here. Use it at room temperature if possible. Avoid low-fat yogurt, which can make the dough less tender and slightly drier.
How long does Nazook take from start to finish?
Plan for about 2 to 2.5 hours total. The dough needs 1 hour resting time, then you’ll need time to roll, fill, shape, and bake the rolls until lightly golden, usually 20 to 25 minutes.
What are the most common mistakes when making Nazook?
Adding too much flour during kneading is the biggest mistake; the dough should stay soft. Also avoid overbaking, which dries the pastry, and don’t let the filling get past a sandy crumble or it may clump unevenly.
How should I store Nazook, and can I make it ahead?
Store cooled Nazook in an airtight container at room temperature for 2 to 3 days, or refrigerate for up to a week. For make-ahead, the dough can rest in the fridge overnight; bring it closer to room temperature before rolling.
What’s the best way to serve Nazook?
Serve Nazook at room temperature with tea or coffee. It’s especially good the day it’s baked, but a short warm-up in a low oven refreshes the texture. Slice or present whole as a snack or breakfast pastry.