Nazook — Armenian filled rolled pastry
Nazook is an Armenian rolled pastry, closely related to gata — a thin sheet of yeast-leavened dough spread with khoriz filling, rolled tightly into a log, sliced thinly and baked. The cross-section shows neat spirals of buttery crumb.
i. Origin & history
Nazook is everyday Armenian household baking, sold in supermarkets and baked weekly in many Armenian homes for tea.
ii. Ingredients
Makes 18 servings · scroll the side panel to adjust
- 400 g plain flour
- 7 g instant yeast
- 1 tbsp sugar
- 200 ml warm milk
- 2 eggs
- 60 g unsalted butter, soft
- Pinch salt
- 150 g plain flour
- 120 g caster sugar
- 120 g unsalted butter, soft
- 1 tsp vanilla
- 1 egg yolk + 1 tbsp milk
iii. Method
- Make dough: mix and knead 10 min; prove 60 min.
- Make filling: rub all ingredients to a thick paste.
- Roll dough into a large rectangle (40 × 50 cm). Spread with filling evenly. Roll up tightly from the long edge.
- Slice into 2 cm rounds. Place cut-side up on lined trays. Prove 30 min. Brush with yolk glaze.
- Bake at 180 °C for 20-22 min until golden.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Walnut nazook adds chopped walnuts to the filling. Honey nazook is brushed with honey after baking. Chocolate nazook adds cocoa to the filling — a modern variation.
vi. Common questions
What is nazook?
Nazook is armenian filled rolled pastry, from persian cuisine. The cross-section shows neat spirals of buttery crumb
Where is nazook from?
Nazook is from the persian dessert tradition; the recipe and history are detailed above.
How long does nazook keep?
See the storage note in the Quick facts panel: 4 days at room temperature.