Nazook: Submitted by: Peterson | Date Added: 22 Mar 2016 Ingredients:

48 pastries

2 1/4 teaspoons yeast (1 packet)
1 cup sour cream, room temp
3 1/4 cups sifted flour
1/2 teaspoon salt
1 cup chilled butter, unsalted
1 egg
1 tablespoon vegetable oil
1 teaspoon lemon juice

2 egg yolks, beaten
1 teaspoon yogurt
3 tablespoons melted butter (for brushing the dough with)

1 cup melted butter
2 cups sifted flour
1 cup sugar
1 cup walnuts, finely chopped (optional)
1 teaspoon vanilla
1 teaspoon cardamom

Cooking Instructions:

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.

Mix melted butter and flour until combined. Add sugar, walnuts, vanilla and cardamom. Stir until the mixture is smooth.

Preheat oven to 350°F.

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 1/8 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.

Free Recipe provided by: Taste of Persia © 2019