NAZOOK (SWEET PERSIAN PASTRY)
Nazook is a rich Persian pastry which is not too sweet, and wonderful with tea or coffee. I developed this version while trying to reproduce a commercial product from a bakery in Salem, OR. I think mine is much better. This is definitely not for people who are watching their fat intake.
Provided by kaliscook
Categories World Cuisine Recipes Asian
Time 3h40m
Yield 30
Number Of Ingredients 15
Steps:
- 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 8x12-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.
Nutrition Facts : Calories 336.1 calories, Carbohydrate 39.7 g, Cholesterol 63.2 mg, Fat 18.1 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 11 g, Sodium 120.2 mg, Sugar 17.1 g
10 TRADITIONAL ARMENIAN DESSERT COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Armenian dessert in 30 minutes or less!
Nutrition Facts :
NAZOOK OR CHOREG (ARMENIAN SWEET PASTRY)
Over coffee with my Armenian/Chaldean/Lebanese/Iraqi/ "brothers" this is perfect. Rich and not overly sweet. Note: Mahleb is a spice made from ground cherry pits. Sev gundeegs are tiny black seeds that have a faint anise flavor. Both are available in grocery stores that sell Middle Eastern or Greek foods. T.J.
Provided by davinandkennard
Categories Breads
Time 2h25m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the flour, salt and mahleb.
- In a medium saucepan, heat milk until hot. Add butter,
- shortening and sugar, and stir until sugar is dissolved.
- Remove from heat and set aside.
- Dissolve yeast in 1/2 cup warm water. Add a bit of
- sugar to activate the yeast. The mixture should become foamy.
- Make a well in the center of the flour. Add the eggs and the
- milk mixture to the flour.
- Pour in the activated yeast. Stir to blend well.
- Turn out dough on a lightly floured surface and knead until
- the dough is smooth and elastic. The dough should be slightly
- sticky, not dry.
- Place the dough in a large greased bowl. Pat top of dough with
- a bit of oil to prevent sticking to aluminum foil. Cover the
- bowl with foil and then a dish towel. Let rise in a warm place
- for 2 hours.
- Break off a small amount of dough and shape into pretzels or braids.
- Put rolls on a baking sheet and allow to rise for 30 minutes. Brush
- with egg wash and sprinkle with sesame seeds and/or nigella (black
- seeds, see note).
- Bake in a 350-degree oven for 20 minutes or until golden brown.
Nutrition Facts : Calories 369.6, Fat 11.7, SaturatedFat 5.5, Cholesterol 64.4, Sodium 371.9, Carbohydrate 56.9, Fiber 2.5, Sugar 12.7, Protein 9.5
NAZOOK (ARMENIAN PASTRY)
I took this recipe from Hilda (someone in the net!) and posted it here because I couldn't find on Recipezaar an accurate recipe for this delicious Armenian pastry! Loads of fat and calories in them but absolutely worth it! (Preparation times includes 5 hours to refrigerate the dough).
Provided by Sartreana
Categories Breads
Time 2h35m
Yield 48 pastries, 24 serving(s)
Number Of Ingredients 17
Steps:
- Dough: Add yeast to the sour cream and mix inches Set aside for 10 minutes. Combine flour, salt and butter and mix with your hands until crumbly. Add egg, vegetable oil, lemon juice and sour cream and mix well. Knead the dough, over a floured surface, for 5 minutes, or until no longer sticky. Add more flour if necessary. Form into a ball, mark with an "+", symbolizing a cross. Cover with plastic wrap. Refrigerate 5 hours, or overnight.
- Filling: Mix melted butter and flour until combined. Add sugar, walnuts, vanilla and cardamom. Stir until the mixture is smooth.
- Preheat oven to 350°F.
- Assembly: Melt 3 tablespoons of butter and set aside. Remove dough from refrigerator; divide into 8 equal portions. Roll each dough ball into a 10 x 6" rectangle. Brush with melted butter. Spread 1/8th of the filling over each rectangle, leaving 1/2" border. Cover with a piece of parchment paper. Roll over it lightly with a rolling pin, so that the filling adheres to the dough. Fold the edges in 1/2" over the filling. Roll into a cylinder. Gently flatten with the palms of your hands.
- Cut each roll into 6 pieces and arrange on 2 greased cookie sheets. Brush liberally with the egg glaze. Bake for 35 minutes, or until golden brown. Enjoy with a hot cup of tea!
CHOEREG (ARMENIAN EASTER BREAD)
Ok...so my mother would just kill me if she knew I made our family recipe for Choereg public. But my policy is 'why keep a good thing to myself'. Choereg is a traditional, slightly sweet bread, especially made for Easter. It is delicious for breakfast with a nice cup of coffee. It takes some level of skill, but anyone used to handling yeast should not have a problem. You can find Mahleb at Middle Eastern grocery stores, especially around Easter. It will be with the spices. Please do not omit it, as this is what gives it its distinctive flavour and aroma.
Provided by Ani
Categories Bread Yeast Bread Recipes
Time 6h25m
Yield 30
Number Of Ingredients 14
Steps:
- In a saucepan over medium heat, combine the milk, butter and margarine. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.
- Meanwhile, in a small bowl, dissolve 2 teaspoons of sugar in warm water. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.
- Crack the eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in the heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add the yeast mixture, and stir just until blended.
- In a large bowl, combine the flour, baking powder, mahleb, and salt. Make a well in the center, and pour in the wet mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
- When the dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.
- Separate the dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place the loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
- Preheat the oven to 350 degrees F (175 degrees C). Brush the loaves with beaten egg, and sprinkle with sesame seeds.
- Bake for 25 minutes in the preheated oven, or until nicely golden brown all over.
Nutrition Facts : Calories 248 calories, Carbohydrate 26.8 g, Cholesterol 54.3 mg, Fat 13.8 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 5.5 g, Sodium 229.6 mg, Sugar 7.5 g
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