- Dough:
- 1 cup sour cream, at room temperature
- 2 teaspoons white sugar
- 1 (.25 ounce) package active dry yeast
- 1 egg
- 1 tablespoon white vinegar
- 1 tablespoon vegetable oil
- 3 cups all-purpose flour
- 1/2 cup butter
- Filling:
- 1 pound butter, melted
- 2 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 egg whites
- Glaze:
- 2 egg yolks
- 1 teaspoon plain yogurt
- Mix 1 cup sour cream, 2 teaspoons sugar, and yeast together in a bowl. Let stand for 5 minutes. Mix in egg, vinegar, and oil.
- Pour 3 cups flour into a large bowl. Cut in 1/2 cup butter, working it into the flour until mixture is the consistency of meal. Stir in sour cream mixture until dough comes together.
- Turn dough out onto a floured surface; knead until smooth but still slightly tacky, about 10 minutes. Cut dough into 4 pieces and wrap each piece in plastic wrap. Refrigerate until firm, at least 2 hours and up to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix melted butter, 2 1/2 cups sugar, and vanilla extract together in a very large bowl to make filling. Stir in 4 cups flour. Beat in egg whites.
- Roll a piece of dough into an 8x12-inch rectangle on a lightly floured work surface. Crumble 1/4 of the filling mixture on top, leaving a 1/2-inch border on the long sides. Cover filling with plastic wrap; flatten out with a rolling pin. Roll dough into a tight roll, starting with one of the long sides.
- 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 pieces of dough and filling.
- Whisk egg yolks and yogurt together to make glaze. Brush glaze over pieces of dough.
- Bake in the preheated oven until golden brown, 20 to 30 minutes. Let cool before serving, about 15 minutes.
06/07/2019
recipepes.com
nazook (sweet persian pastry), recipe
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455 calories
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