Nazook
Makes abou6 16 pastries
Adapted from a Daring Bakers recipe by Jason at DailyCandor.com
- 1.5 cups plain flour plus more for rolling
- 1 1/4 teaspoon yeast
- 1/2 cup sour cream
- 113g/1 stick butter, softened
Filling
- 3/4 cup caster or superfine sugar
- 1/2 cup plain flour
- 1/2 cup ground toasted walnuts
- 85g/3ozs. butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
-
1/4 teaspoon nutmeg
-
1 egg yolk, for egg wash
Step 1 - Make the dough by kneading the flour, yeast, sour cream and butter together until elastic. Roll into a ball and place in a bowl covered in the fridge for 4-5 hours or overnight. Remove from the fridge 1 hour before you want to make it.
Step 2 - Mix all of the filling ingredients together in a bowl and have it ready. Preheat oven to 180C/350F and line a baking tray with parchment. Generously flour a large clean surface and roll out the dough making sure to reflour underneath it and move it around to prevent it from sticking. Mine rolled out to 50x37cms-you just want a large rectangle.
Step 3 - Sprinkle the filling on top evenly and then roll up along the longest end. Cut into pieces and carefully slide them onto the parchment. Brush with egg yolk and bake for 35 minutes.