Nazook (sweet Persian pastry) are decadent filled cookies made from a sour cream dough. They go wonderfully with tea or coffee. This recipe is not low fat.
Preparation Time
60 mins
Cooking Time
20 mins
Total Time
1 hr 20 mins
Calories
336 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Combine 1 cup sour cream, 2 teaspoons sugar, and yeast in a bowl; let stand for 5 minutes. Stir in egg, vinegar, and oil.
Step 3
Add 3 cups flour to a large bowl. Cut in 1/2 cup butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in sour cream mixture until dough comes together.
Step 4
Turn dough out onto a floured surface; knead until smooth but still slightly tacky, about 10 minutes. Cut dough into 4 pieces; wrap each in plastic wrap. Refrigerate until firm, 2 hours or up to overnight.
Step 5
Combine 2 1/2 cups sugar, 1 pound melted butter, and vanilla extract in a very large bowl; stir in 4 cups flour. Beat egg whites into filling mixture.
Step 6
Roll 1 piece dough on a lightly floured work surface into an 8x12-inch rectangle. Crumble 1/4 filling mixture on top, leaving a 1/2-inch border on long sides. Cover filling with plastic wrap; flatten with a rolling pin. Roll dough into a tight roll, starting with one of the long sides.
Step 7
Cut roll into 2-inch pieces at a slight angle. Arrange pieces on a rimmed baking sheet. Push tops down gently to flatten slightly. Repeat with remaining 3 dough pieces and filling.
Step 8
Whisk egg yolks and yogurt together; brush over dough pieces.
Step 9
Bake in the preheated oven until golden brown, 20 to 30 minutes. Cool before serving, about 15 minutes.
