Nazook is a traditional Armenian pastry featuring tender yeasted dough wrapped around a sweet walnut and butter filling, baked until golden brown. The dough's richness comes from cold butter and sour cream, creating a delicate texture that pairs perfectly with the nutty, buttery filling.
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In a large bowl, whisk together the flour, yeast, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the sour cream and vanilla until a dough forms.
Divide the dough into 4 equal portions, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
Make the filling: Mix together the walnuts, sugar, softened butter, and vanilla until combined.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Working with one portion of dough at a time on a lightly floured surface, roll into a rectangle about 1/8 inch thick.
Spread a quarter of the walnut filling evenly over the dough, leaving a small border.
Roll up the dough tightly from the long side, like a log.
Cut the log into 1-inch slices and place on the prepared baking sheet.
Brush the tops with egg wash.
Bake for 25 to 30 minutes, until golden brown.
Cool on a wire rack before serving.
Store cooled nazook in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months; reheat gently at 300°F for 5–10 minutes if desired.
Yes. After dividing into 4 portions, wrap in plastic wrap and refrigerate for at least 2 hours or overnight before rolling and filling.
Bake for 25 to 30 minutes at 350°F until the tops are golden brown.
Pistachios or hazelnuts work as 1:1 substitutes, though walnuts are traditional and provide the characteristic flavor.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Chilling keeps the butter cold, which creates a more tender, flaky texture and prevents the dough from becoming sticky or tough.
