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Nazook (Puff Pastry with walnut filling)

Course Dessert
Cuisine Armenia
Servings 6
Author International Cuisine


  • For the dough:
  • 1 ½ cups flour
  • 1 ¼ teaspoon active dry yeast
  • ½ cup sour cream
  • ½ cup butter
  • ¼ teaspoon salt
  • For the Filling:
  • ¾ cup flour
  • ½ cup sugar
  • ¼ cup brown sugar
  • 6 tablespoons butter at room temperature
  • ¼ cup ground walnuts
  • 1 teaspoon vanilla
  • For the egg wash:
  • 1 large egg


  • For the dough:
  • In a large bowl combine the flour, yeast and salt; mix together.
  • Add in the sour cream and softened butter. Use your hands and work the mixture into a dough.
  • Knead for about 5 minutes or until the dough is no longer sticky.
  • Place the dough in a bowl, cover and refrigerate for 3 hours.
  • For the filing:
  • Mix together the flour, sugars, softened butter in a medium bowl.
  • Add in the vanilla and ground walnuts.
  • Preheat the oven to 350 degrees.
  • Remove the dough from the refrigerator.
  • Form a ball and sprinkle your work surface with flour.
  • Roll out the dough into a large rectangle. The dough should be thin but not transparent
  • Spread the filling on the dough keeping it about ½ inch away from the edges.
  • Starting on the long side, start rolling up the dough, making sure the filling is evenly distributed.
  • Place the dough seam side down and press on it slightly to flatten the top.
  • Cut the dough into 12 even pieces and place on an un-greased cookie sheet.
  • Brush the tops of all the pieces with the beaten egg.
  • Bake for 30 minutes or until golden brown.
  • Remove the pastries from the cookie sheet and allow to cool on a wire rack.
  • The nazook will keep up to a week in an airtight container.