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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the dough: | 2. Mix sugar and yeast in a small bowl. Add lukewarm water and mix. Set aside until frothy, ~2-3 minutes. | 3. In a large saucepan over low heat, melt the butter and sugar. | 4. Measure the rest of the dough ingredients into a bowl and add the butter mixture. | 5. Stir and knead for 5-10 minutes. | 6. Divide the dough into 8 equal portions, shape each into a ball, wrap each in plastic. | 7. Chill in the fridge for 6 hours. | 8. Make the filling: | 9. Add a teaspoon of sugar to a small mortar and pestle, add the saffron threads and crush them to a powder. | 10. Then steep in hot water, maybe 5 minutes. | 11. In a clean bowl, measure the dry ingredients for the filling. | 12. Cut butter into the dry ingredients using a fork or your clean hands to a sandy consistency. | 13. Add the vanilla, then steeped saffron. | 14. Put it all together: | 15. Remove dough from fridge and set aside to warm to room temp, 15-20 minutes. | 16. Preheat oven to 325 F, then immediately reduce temperature to 300°F. | 17. Make the glaze by beating together one egg and a splash milk in a small bowl. | 18. Lightly dust a rolling pin and clean surface with flour. | 19. Unwrap one of the dough balls and roll it out to about 1/8th inch thickness. | 20. Sprinkle a couple tablespoons of the filling over the dough and gently press filling into the dough with the rolling pin. | 21. Roll the dough over from one end to the other end, carefully tucking it the filling in to form a log. | 22. Line a baking sheet with parchment paper. | 23. Transfer the stuffed dough log to the baking sheet. | 24. Using a sharp knife, cut log into about 6 pieces. | 25. Repeat the process with another dough ball, leaving about 1/2-inch of space between the cookies as they will plump up in the oven. | 26. About 3 dough balls/logs will fit onto a standard cookie sheet. | 27. Brush the tops of the nazook with egg + milk glaze and bake for roughly 20 minutes, until golden brown. | 28. These pastries are best when eaten fresh from the oven. Store them in a metal cookie tin for a couple of weeks. Nazook also freezes well. Anoush! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	2	teaspoons		22.2	2.4504	2.8656	0.10800000000000001
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
water	2	teaspoons		0.0	0.0	0.0	0.0
sugar	1/2	cup		18.354	4.5908	0.0	0.0
butter	1 1/2	cups		2052.0	94.28399999999999	64.116	172.8
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
range egg	1		free	-	-	-	-
flour	4 1/2	cups		2602.26	569.7243	42.3045	10.0962
cream	8	ounces	sour	449.056	10.5007	5.5338	43.885
white vinegar	2	teaspoons		1.8	0.004	0.0	0.0
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
vanilla bean	1	teaspoons		12.095999999999998	0.5313	0.0025	0.0025
butter	1/2	cup		2052.0	94.28399999999999	64.116	172.8
sugar	1 1/2	cups		18.354	4.5908	0.0	0.0
flour	1 1/2	cups		2602.26	569.7243	42.3045	10.0962
vanilla bean	1	teaspoons		12.095999999999998	0.5313	0.0025	0.0025
egg	1			71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.