Pastry with Walnut Filling (Armenian Nazook)

Nazook, this desserts spells trouble for me, the homemade puff pastry-like dough is buttery and flaky, the filling of walnuts and sugar, way too good! This would make a lovely dessert for any occasion and wonderful with tea or coffee for breakfast and surprisingly very easy to make. A perfect ending to our Armenian meal!

For the Dough:
1½ cups all-purpose flour, unbleached
1¼ tsp. active dry yeast
½ cup sour cream
½ cup butter
¼ tsp. sea salt

For the Filling:
¾ cup all-purpose flour, unbleached
½ cup sugar
¼ cup brown sugar
6 Tbsp. butter, at room temperature
¼ cup walnuts, ground
1 tsp. pure vanilla extract

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°F (175°C).

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" 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 ungreased 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.

Makes 6 servings.