Рецепт Nazook / Armenian Pastry ~ Daring Bakers Challenge Part -1
The Daring Bakers’ April
2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards:
nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet
filling, and nutmeg cake is a fragrant, nutty coffee-style cake.
Nazook is a flaky pastry,
with a sweet filling, that is very common in Armenia, Russia, Iran, Ukraine and
many other places around the world. It is a delicious snack with afternoon tea
or coffee. I only made a quarter amount of the pastry and got 12 pieces of Nazook.
I really enjoyed making this super easy sweet pastry.
Nazook / Armenian Pastry
Yields 40 pieces
- 3 cups (720 ml) (420 gm/15
- oz) all-purpose (plain) flour, sifted
- 2½ teaspoons (12½ ml) (7
- gm) (¼ oz) (1 packet) active dry yeast
- 1 cup (240 ml) (225 gm/8
- oz) sour cream
- 1 cup (2 sticks) (240 ml)
- (225 gm/8 oz) softened butter (room temperature)
- 1 1/2 cups (360 ml) (210
- gm) (7½ oz) all-purpose (plain) flour, sifted
- 1 1/2 cups (360 ml) (340
- gm/12 oz) sugar
- 3/4 cup (1½ sticks) (180
- ml) (170 gm/6 oz) softened butter (room temperature)
- 2 teaspoons (10 ml)
- vanilla extract
- 1-2 egg yolks (for the wash; alternatively,
- some yogurt, egg whites, or a whole egg)
- 1. Place the sifted flour
into a large bowl.
2. Add the dry yeast, and
mix it in.
3. Add the sour cream, and
the softened butter.
4. Use your hands, or a
standing mixer with a paddle attachment, to work it into a dough.
5. If using a standing
mixer, switch to a dough hook. If making manually, continue to knead for
about 10 minutes, or until
the dough no longer sticks to the bowl or your hands. If it remains very
sticky, add some flour, a little at a time.
6. Cover the dough and
refrigerate for 3-5 hours, or overnight if you like.
7. Mix the flour, sugar,
and the softened butter in a medium bowl.
8. Add the vanilla
extract.
9. Mix the filling until
it looks like clumpy, damp sand. It should not take long. Set aside.
10. Preheat the oven to
moderate 350°F/175°C/gas mark 4.
11. Cut the refrigerated
dough into quarters.
12. Form one of the
quarters into a ball. Dust your working surface with a little flour.
13. Roll out the dough
into a large rectangle or oval. The dough should be thin, but not transparent.
14. Spread 1/4 of the
filling mixture across the rolled-out dough in an even layer. Try to spread the
filling as close as possible to the edges on the short sides, but keep some of
pastry dough uncovered (1 inch/2.5 cm) along the long edges.
15. From one of the long
sides, start slowly rolling the dough across. Be careful to make sure the
filling stays evenly distributed. Roll all the way across until you have a
long, thin loaf.
16. Pat down the loaf with
your palm and fingers so that it flattens out a bit (just a bit).
17. Apply your egg yolk
wash with a pastry brush.
18. Use your crinkle
cutter (or knife) to cut the loaf into 10 equally-sized pieces. Put onto an ungreased
cookie sheet.
19. Place in a preheated
moderate oven for about 30 minutes, until the tops are a rich, golden brown.
20. Allow to cool and
enjoy!
These Nazooks are Yeastspotted!