"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Nazook Recipe

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This recipe for Nazook, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eva Sahakian - Immunology
Added: Wednesday, September 30, 2009


1 T. dry yeast
1 c. sour cream
1 c. unsalted butter or margarine
1 egg
1 T. vegetable oil
1 T. vinegar
3 c. flour
1 c. butter or margarine, melted
2 c. flour
1 c. sugar
1/2 tsp. vanilla
2 egg yolks, beaten
1 tsp. yogurt

In a mixing bowl, combine the yeast with 1 cup sour cream; set aside for 10 minutes. Add butter and mix well. Add the egg, oil, and vinegar and mix well. Add the sifted flour gradually and continue mixing. Knead dough for about 15 minutes until smooth and firm so that it does not stick to your hands. Gather dough into a ball and cover with plastic wrap. Refrigerate the dough overnight. To make the filling, mix together 1 cup of the melted butter and 2 cups flour. Add 1-1/4 cups sugar and 1/2 teaspoon vanilla; stir constantly for 1 minute, so that the mixture does not stick to your hands and becomes smooth and even. Set aside. Preheat oven to 350 degrees F. Remove dough from the refrigerator; divide it into 8 equal balls. Place each ball on a lightly floured board. Roll each ball out to a rectangle measuring 10-by-6 inches, or as thin as possible with the aid of rolling pin. Paint each rectangle with melted butter. Spread 1/4 cup filling into the center of each rectangle and roll out the filling over it with the aid of a rolling pin. Fold in about 1/2 inch of the rectangle on each side. Roll up dough into a cylinder. Place rolling pin on pastry roll and flatten slightly lengthwise. Cut the roll diagonally with a sharp serrated knife into 2-inch equal slices. Place pastry about 2 inches apart on a lightly floured baking pan. (Be careful not to spill out any filling.) Paint the surface of each pastry with the glaze (mixture of beaten egg) and brown. Bake for 15 to 30 minutes, or until golden brown. Remove from oven and allow to cool.

Personal Notes:
Personal Notes:
This is an excellent pastry, to be served during a morning coffee break or for afternoon tea. This pastry can also be made in different shapes and without the filling. In this case, roll out the dough to its maximum size and as thin as possible. Brush the surface with melted butter. Fold the dough in half and brush the surface with butter; fold in half again. Fold it into your desired shape, round or rectangular, then brush the top with egg-yolk glaze. It is also sometimes called gata or ketah.




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