cornsnakecaretiptip

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ARMENIAN AND MIDDLE EASTERN CUISINE & MORE BY ANI

ARMENIAN NAZOOK

INGREDIENTS...

For the dough

2 1/2+ cups of all purpose flour / sifted
1/2 tsp. Baking soda
1 tsp. Baking powder
Pinch of salt
1/4 c Sugar
2 1/2 sticks of cold Unsalted Butter / shredded
1 c of full fat Plain Yogurt
2 large Eggs /1 separated the other whole for glazing the cookie tops.
1 tsp. Mahlab
1 tsp. Vanilla Extract / or 1/2 tsp. Vanilla Powder

.
FILLING...

1 cup of All Purpose Flour
1 cup of Sugar
1 1/2 stick Unsalted Butter / melted an cooled off.
1/4 tsp. Cinnamon / optional
1/4 tsp. Pumpkin Spice / optional
3 tsp. of quality Brandy or Cognac / optional
Of mixtures is a little too wet, add little flour until crumbley.

EGG WASH OPTIONS... your choice 😍

1 Whole Egg / beaten - will give a light golden color.
or
1 egg yolk + 1 tbs. Cream or Milk - will give a little darker color then above mentioned.
or
Egg Yolks alone - will give you the darker color .

DIRECTIONS...

Begin by shredding the cold butter.

Now, In the mixing bowl sift all together the flour, salt , baking soda and baking powder.

Add the shredded cold butter to flour mixture and mix stopping every so often to check texture. Mix until coarse mixture is formed

In another bowl mix together the yogurt , egg white, vanilla extract and sugar.

Slowly add the yogurt mixture and mix on mediume speed until it forms it into a smooth dough.

Transfer the dough into lightly floured surface and gently knead, just to bring it together.

Do not overwork the dough.

Divide the dough into 4 equal portions, form into flat rectangle shape and place in the fridge to cool about 25-30 minutes.
Keep the dough in the fridge while you work on 1 dough piece at a time. Dough needs to be cold while working with it.

Meanwhile prepare the filling, by simply mixing all the ingredients together. It should be crumbley. When squeezed in the palm, mixture should form a ball. Stuck together. Devide in 4.

Roll out the dough into a rectangle shape. Brush with some egg wash, then spread the 1/4 of the filling on top and spread while lightly padding it down for the khoriz to stick to the dough. Leaving at least 1 1/2 inches from the sides empty. Roll tightly as possible into a roulette shape.

If the dough gets warmer while working ,wrap it with a wax paper and place in the fridge 15-20 minutes , it’s much easier to slice it when it’s colder.

Preheat the oven to 375°F/180°C

Line baking pan with parchment paper.

Slice the Gata roll into triangle or diamond shapes.

Using a fork make a few stripes for design if you like.

Egg wash tops.

Bake in the preheated oven between 20-25 minutes or until golden color.

Enjoy all 😍


ENJOY ❤
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