Armenian Layered Nazook with Spiced Butter Filling

What you need

• 500 g (1 lb 2 oz) plain flour, plus extra for rolling
• 7 g (2 tsp) instant dry yeast
• 1/2 tsp salt
• 1 tbsp sugar, for the dough
• 230 ml (1 cup) warm water
• 40 g (3 tbsp) butter, melted, for layering the dough
• 170 g (6 oz) soft butter, for the filling
• 165 g (3/4 cup) sugar, for the filling
• 70 g (1/2 cup) flour, for the filling
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1 pinch ground saffron
• 1 pinch ground cloves
• 1 egg yolk, beaten with 1 tsp water, for glazing

Method

Restated from the original video

1. 1

   Stir the yeast into the warm water with the 1 tbsp sugar and leave it for 5 min, until foamy.

2. 2

   Mix in the plain flour and salt, then knead on a lightly floured surface for 8-10 min, until smooth and elastic.

3. 3

   Cover the dough and leave it in a warm spot for 1 hour, until doubled.

4. 4

   Beat the soft butter with the filling sugar until pale and fluffy.

5. 5

   Beat in the filling flour, cinnamon, cardamom, saffron and cloves until the filling is crumbly and holds together when pressed.

6. 6

   Roll the dough into a rectangle about 5 mm thick and brush it with some of the melted butter.

7. 7

   Fold the dough in half, roll it out again and brush with more melted butter. Repeat 4 times in total, then rest the dough for 15 min.

8. 8

   Divide the dough into 12 pieces. Roll each into a thin round, about 12 cm across and 5 mm thick.

9. 9

   Put 1 heaped tbsp of filling in the middle of a round, lift the edges up over it and pinch them tightly shut.

10. 10

    Heat the oven to 170 °C (340 °F). Line a baking tray with parchment.

11. 11

    Set the pastries seam side down on the tray and brush the tops with the beaten egg yolk.

12. 12

    Bake for 30 min, until deep golden. Cool on a rack for 10 min before serving.

Imported from gratin.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.