Flaky, buttery rolled pastry with a sweet filling of toasted flour, butter, and sugar, baked until deeply golden. These spiral-patterned Armenian sweets shatter with every bite into a thousand delicate layers.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Cut cold butter into flour until mixture resembles coarse crumbs. Mix in sour cream, egg, baking powder, and salt to form a soft dough.
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2
Divide dough into 4 portions, wrap each in plastic, and refrigerate for 30 minutes.
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3
Make filling by mixing flour toasted in a dry pan until golden with melted butter, powdered sugar, and vanilla.
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4
Roll each dough portion into a rectangle. Spread filling evenly over the surface, leaving a small border.
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5
Roll up tightly into a log. Place seam-side down on a parchment-lined baking sheet. Brush with egg wash and sprinkle sesame seeds.
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6
Score the top diagonally every 3cm. Bake at 180C for 25-30 minutes until deep golden brown. Slice along score marks when cooled.
Did You Know?
Nazuk from the city of Gavar is so famous that travelers make special detours just to buy it from the roadside bakeries that have been perfecting the recipe for generations.
Chef's Notes
Equipment Tips
- rolling pin
- baking sheet
- mixing bowl
- pastry brush
Garnishing
powdered sugar
Accompaniments
Armenian coffee, tea
The Story Behind Назнук
Nazuk is one of Armenia's most beloved pastries, with the Gavar version from the Gegharkunik province achieving almost legendary status. The pastry's origins lie in the medieval Armenian baking tradition that prized layered, butter-rich doughs. The technique of rolling butter into dough to create flaky layers connects nazuk to the broader family of European and Middle Eastern laminated pastries. Each Armenian community developed its own variation, with some adding walnuts and others keeping the filling simple, but the signature spiral cross-section is always the mark of authentic nazuk.
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