Nazuk (Nazuki) is a national Georgian and Armenian pastry with butter and flour filling. Delicacy from puff pastry yeast is prepared in both sweet and savory versions. Each layer is soaked in melted butter and sugar (in accordance with the nazuki sweet recipe, which is especially popular), so the pastry is famous for its bright and pleasant taste. Food lovers note that the unusually soft and delicate dough of goodies just melts in your mouth. The surface of the product, sweet or salty, is usually decorated with a pattern. How to make a real Armenian or Georgian nazuk? A recipe from a photo of a popular treat can be borrowed in the article.
Famous Armenian dessert: ingredients
According to the nazuki Armenian recipe, for making dough use:
- flour - 700 grams;
- water - 250 ml;
- yeast - 30 grams;
- sugar - two tablespoons;
- salt - half a teaspoon;
- 100 grams of butter (for a layer).
For the manufacture of the filling:
- flour - 200 grams;
- butter - 100 grams;
- sugar - 100 grams;
- spices to taste (cinnamon, saffron, vanilla, cardamom).
To lubricate the product, use an egg (1 pc.).
Nazuk: a step by step recipe with photos
The treat is prepared as follows:
- First, they make a layer for nazuka (some call it filling). According to the recipe, softened butter is mixed with spices and sugar and placed in flour. The oil is first chopped with a knife along with flour, and then triturated by hand until crumbs (shtrezelnoy). Stuffing is removed in the refrigerator for a while, until the dough is prepared.
- Next, they begin to prepare the yeast dough: salt and sugar are dissolved in warm water, after which the yeast is dissolved. Add flour and knead an elastic, soft dough. Experienced housewives recommend using a bread machine for this. The dough is rolled into a ball, placed in a bowl, which is installed in a container of warm water. Then the dough is covered with a towel and left warm for about an hour.
- When the dough is suitable, it is transferred to the work surface, which must first be dusted with flour, and rolled out a layer 1 cm thick.Next, one part of the resulting rectangle is smeared with soft butter (half of the one suggested in the recipe), folded in half and rolled to the previous size. Actions are repeated up to ten times.
- Then the rolled dough is sprinkled with cooked shtrezelnoy crumbs and roll roll. Next, the roll is cut into small fragments (up to 4 cm wide), which are placed on a baking sheet covered with baking paper, tightened with a film and placed for half an hour.
- Preheat the oven to 180 degrees. Grease the dessert with yolk mixed with water, and bake for half an hour or until a golden crust appears. Hot buns are placed on a plate, covered with a towel and allowed to rest slightly.
Nazuk: Armenian pastry with nut filling
This pastry is prepared in different ways. There are a huge number of cooking options for nazuki. With the recipe for creating a traditional Armenian cookie with a juicy filling of chopped walnuts, seasoned with fragrant cloves, which gives the delicacy a unique aroma and taste, we suggest that you read further.
Ingredients
For the manufacture of dough using:
- sifted flour - 350 grams;
- 25 grams of yeast (live pressed or dried);
- sour cream (half a cup);
- 180 grams of butter.
The filling is prepared from:
- flour (sifted) - 150 grams (about one glass);
- 150 grams of sugar;
- 75 grams of butter;
- one teaspoon of ground cloves;
- chopped walnuts (half a cup);
- eggs (for lubrication) - 1 pc.
From the presented ingredients, 30-40 pieces are obtained. nazuki.
Description of the method of preparation
We offer for those who are interested in how to cook nazuk Armenian pastries, a recipe with a photo (step by step):
- First, prepare the dough. Yeast is bred in sour cream, add flour and add butter (softened). Knead the dough, roll it into a ball, wrap it in cling film and send it to the refrigerator (preferably at night).
- Next, you should do the filling. Combine flour, nuts, cloves, and butter (butter). Mix well.
- Form a cookie. The dough, which has already managed to "rest" in the refrigerator, is divided into 2 halves. Each roll out in the form of a rectangle about 40x25 cm in size, on the surface of which the filling should be distributed as evenly as possible. Then they are rolled into rolls (along). Each roll is cut into 10-12 fragments.
- Then proceed directly to baking. The oven is heated to 220 degrees. Sprinkle a baking sheet with flour. Spread cut rolls. All parts of future baking are greased with a lezon (an egg is beaten with 1 tablespoon of water). Bake the product for about half an hour until browned.
Another variant of Armenian dessert
According to this recipe, nazuki is baked from the following ingredients:
- 250 grams of sugar (150 grams per dough, 100 grams per layer, three teaspoons to lubricate the surface of the cookie);
- three eggs (in addition, you will need another yolk for lubrication);
- 180 grams of margarine (or butter);
- 100 grams of butter (melted or creamy)
- milk - 200 ml;
- 800-850 grams of flour;
- 50 grams of fresh yeast (or 11 grams of dry);
- vanillin (can be replaced with vanilla sugar);
- half a teaspoon of turmeric (can be replaced with saffron);
- one teaspoon of vegetable oil (odorless, to lubricate the top);
- a pinch of salt.
How to cook?
This way you can cook a delicious, airy nasuk. The recipe with a step-by-step description of the process is presented below:
- Yeast with salt is bred in warm milk and allowed to stand for about 15 minutes.
- Beat eggs with a mixture of sugar and vanillin (150 grams), add pre-softened margarine, beat again.
- Milk is mixed with yeast (diluted), add whipped mass of eggs and butter, add about 500-600 grams of flour, mix well.
- A bowl of dough is covered with a towel and placed in a warm place to rise.
- After the volume of the dough grows 2 times, it is laid out on a table, which must first be sprinkled with flour, and, carefully adding the remaining flour, drive it well into the dough. Then cover the dough with a towel and leave it on the table for about another half hour.
- In the meantime, prepare an oil layer (filling): soft butter is triturated with sugar (100 grams) and turmeric.
- Then the dough is rolled on a table into a layer with a thickness of about 0.5 cm. Half is greased with 2/3 of the prepared oil filling, folded in half, slightly rolled out with a rolling pin and again half smeared with a layer.
- The rolled up layer is again rolled out with a rolling pin and cut into small squares. Spread them on a baking sheet, greased with vegetable oil, and coat the surface of all cookies with a mixture that is prepared as follows: grind one yolk with three teaspoons of sugar and one tablespoon of refined vegetable oil.
- Next, put the baking sheet in the oven, heated to 180 degrees, and bake for about half an hour.
Salty nazuk
This dish of Armenian cuisine is prepared from yeast dough and salty fat-flour filling. The surface is smeared with yolk. Use:
- premium wheat flour - 765 g;
- 250 g ghee;
- four egg yolks;
- 17 g of salt;
- 0.06 g of saffron;
- 1.5 g of yeast.
Cooking
Act as follows:
- Using a kneading machine or manually, knead the dough. Then, yeast diluted in 200 grams of warm water, salt and flour (in equal portions) are loaded into the container and the dough is kneaded for half an hour.
- The filling is made from ghee, which is ground for about 15 minutes in a separate bowl. Then an alcoholic or aqueous solution of saffron is added to it and again mixed for two minutes. Add salt and flour, mix thoroughly for about 10 minutes. About 150 grams of flour should be consumed per 150 grams of ghee. The finished filling should be homogeneous and crumbly.
- Then proceed to cutting the test. To do this, use the surface of the table, sprinkled with flour. With a knife, the dough is cut into pieces weighing about 500 grams. Each of them is rolled out with a rolling pin into a round layer with a thickness of about two millimeters. The surface of the rolled formation is greased with oil residues and folded in half (the oiled side should be inside). The surface of the folded dough is again smeared with oil and folded again. The action is repeated about 4-5 times. Then the layer is rolled into a roll and divided into portions weighing up to 60 g.
- To increase the layering, each portion of the dough is still slightly twisted (like a screw), flattened and rolled again to a thickness of 0.5 cm. A filling (50 g) is placed in the middle of each piece of dough. The edges of the dough are glued together, and the product is given a round shape. The thickness of each cake should be about 1.5 cm.
- Then all the cakes are greased with yolk, punctures are made on their surface with a fork (this will prevent bloating when baking). Next, each cake with the lower side is laid on sheets pre-oiled. Baking is carried out for half an hour in an oven heated to 180-200 °.
Nazuki - Georgian sweet bread
And now we present to your attention the Georgian recipe for nazuki. This simple, modest, but very tasty muffin is famous for eastern Georgia. Fragrant bread with a delicious crispy crust, fragrant with cinnamon and spices, baked in special clay ovens - tone. For its baking, the same dough is used as for the manufacture of puri (pita bread). It is made on the basis of water, flour, salt and yeast. Raisins, various spices, etc. can also be added to the dough. If desired, each housewife can try to bake nazuki in her city kitchen and please the home with traditional Georgian national pastries.
Essential Products
According to reviews, Georgian nazuki is an original, unusually tasty treat. For its preparation use:
- three chicken eggs;
- 125 grams of butter (or margarine);
- 400 grams of sugar;
- half a liter of milk;
- one teaspoon of cinnamon (ground);
- half a teaspoon of cloves;
- 1.1 kg of wheat flour;
- yeast (fresh need 20 grams, dry - one and a half teaspoons);
- 300 grams of raisins;
- salt;
- vegetable oil.
Description of cooking technology
The process consists of the following steps:
- Salt, sugar, butter are put in milk, put on a fire and heated until all products are completely dissolved. The mixture is cooled to a warm state and yeast is bred in it.
- In the meantime, eggs are broken, and one yolk should be laid aside and pour it with milk (a small amount). This composition is useful for lubrication. All other eggs are beaten. Then they are combined with the milk mixture, cloves and cinnamon are added, after which they are thoroughly mixed.
- Next, they begin to knead the dough into which raisins are added (it should first be sorted, washed and dried)
- The finished dough should turn out quite dense. Roll it into a ball, cover it with vegetable oil, cover it and put it in a warm place.
- After the dough is suitable, it is laid out on the surface of the table, divided into several parts (from the amount presented in the recipe, 6 nazuki should be obtained), crushed and left to make the dough come up again.
- After some time, proceed to the last stage. From each ball (there are six of them) manually (not with a rolling pin!) Make a flat cake of oblong shape, on one side the edges are bent and give it the crescent shape, traditional for this baking.
- Transfer them to a baking sheet, grease the yolk whipped with milk and bake for half an hour in the oven, heated to 180 degrees. Five minutes before readiness, grease the products again with the egg-milk mixture and turn on the overhead fire for a minute.
All the while nazuki is being baked, an indescribable aroma is carried around the house. Nazuki are good both hot and cold. According to reviews, baking is not stale for a long time, but it never cakes.