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Cookies: Grandma Sooria's Nazujis (Nazooks) Recipe

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This recipe for Cookies: Grandma Sooria's Nazujis (Nazooks) is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
For the buns:
2 lbs. butter, melted until it is a little warmer than lukewarm
1 cup sugar
6 eggs
1 cup milk
Part of a yeast cake from the baker (crumbled)—about the size of a cigarette pack (2 ¼” x 3”)
10 ½ c. flour and mix thoroughly.
2 eggs beaten with 1 tsp sugar

Vanilla Filling
4 cubes butter
4 cups flour
Add 2 tsp dry vanilla (from Assyrian specialty store)
3 cups sugar

Walnut and Cinnamon Filling
4 cups finely chopped nuts (walnuts or pecans)
4 cups brown sugar
3 tsp. cinnamon

Directions:
Directions:
Note: Start with all ingredients at room temperature. You can make the filling the evening before, to conserve time and energy.
For the buns:
Melt 2 lbs. butter until it is a little warmer than lukewarm.
Separately, beat 1 cup sugar into 6 eggs.
Pour the butter into the sugar/egg mixture, and then stir in 1 cup milk.
Add part of a yeast cake from the baker (crumbled)—about the size of a cigarette pack (2 ¼” x 3”) and stir well.
Add 10 ½ c. flour and mix thoroughly. (A recipe and a half takes a 10-lb bag of flour.)

Let rise, covered, in a warm place one hour to an hour and a half. (Can heat oven to 350 and turn off, then thickly wrap the dough bowl with blankets and put it in the oven.)

When dough has doubled, divide it into about 10 equal buns (size of a baseball or large tennis ball). Put the buns on parchment paper, cover with freezer paper and a towel to keep temperature constant. Let rest 15 minutes.

To roll out, put a bun between two sheets of plastic butcher’s wrap. Roll into a circle. Remove top sheet of plastic wrap. Brush the edges with same egg mixture used (below) to brush the tops. Sprinkle filling evenly over the circle, leaving a 1” border. Fold in the 4 rounded edges to make a perfect rectangle or square. Using the plastic wrap to move the dough, roll one edge over to make a 1” to 2” fold. Repeat the rolling and folding to create a roll. Pat the roll flat (about 1 ¼” high). Cut diagonally into strips about 1 ½ inch wide. Put on lightly greased baking sheet. Brush with mixture of 2 eggs beaten with 1 tsp sugar.

Bake at 350 degrees for 8-9 minutes on next to bottom rack of oven (so the bottom browns), then 5-7 minutes on next to top rack (so top gets golden brown).

Vanilla Filling
Cook together 4 cubes butter and 4 cups flour about ½ hour.
Add 2 tsp dry vanilla (from Assyrian specialty store) when almost ready to take off the burner.
When the mixture has cooled, mix in 3 cups sugar.
Mix well; the mixture should look crumbly.

Walnut and Cinnamon Filling
Mix together the following:
4 cups finely chopped nuts (walnuts or pecans)
4 cups brown sugar
3 tsp. cinnamon

Personal Notes:
Personal Notes:
This is a pastry the Assyrian people brought from Russia. Janet spent several hours with Grandma Sooria watching her make nazoojis and writing down EXACTLY what she did. Then Janet went home and rewrote her scribblings into the recipe we have here. It is important to have this recipe finally captured on paper. Nazoojis are traditional to the Sarhad/Baba family holidays

 

 

 

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