May 10, 2012

Armenian Nazook

This months daring bakers challenge was "Nazook" all the way from Armenia. I am not exaggerating, nazook was so good and was a big hit. This was a good learning experience knowing the culture and flavors of Armenia.


Ingredients

Pastry dough
  • 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)
Filling no 1
  • 1/2cups all-purpose (plain) flour, sifted
  • 1/2cups sugar
  • 1/4cup ((170 gm/6 oz) softened butter (room temperature)
  • 2 teaspoons (10 ml) vanilla extract
Filling no 2

  • 1/2cups all-purpose (plain) flour, sifted
  • 1/2cups sugar
  • 1/4cup ((170 gm/6 oz) softened butter (room temperature)
  • 1/2 almond dry roasted 
Filling no 3

  • 1/2cups all-purpose (plain) flour, sifted
  • 1/2cups sugar
  • 1/4cup ((170 gm/6 oz) softened butter (room temperature)
  • 1/2 almond dry roasted 
  • 1/2 cup chocolate chips


Wash
  • 1-2 egg yolks (for the wash; alternatively, some yogurt, egg whites, or a whole egg)
Directions:

Make the Pastry Dough
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.

Make the filling no 1

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.

 Make filling no 2. almond 

7. Mix the flour, sugar, and the softened butter in a medium bowl.
8. Add the vanilla extract.Add the almond mixture(grind the roasted almond till crumbly)
9. Mix the filling until it looks like clumpy, damp sand.

 Making of filling no 3 - chocolate and almond

7. Mix the flour, sugar, and the softened butter in a medium bowl.
8. Add the almond mixture(grind the roasted almond till crumbly) and chocolate chips
9. Mix the filling until it looks like clumpy, damp sand. It should not take long. Set aside.



Make the nazook

10. Preheat the oven to moderate 350°F/175°C/gas mark 4.
11. Divide the dough into 3 equal parts
12. Take one of the dough 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 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!