Armenian Pastry ~ Nazook With Toasted Coconut

As I seldom have time to scroll around the site lately, I started checking out my list to do and suddenly reminded me this awesome piece of pastry. It was actually inspired by Barbara @ Barbara Bakes. She did quite a number of them with different fillings and I just couldn't resist without copying down the recipe. Nazook is one of many famous goodies of Lebanese or Armenian. It is a layered yeasted dough pastry with sweet filling and often they used mahlab on it. Mahlab is some kind of middle east spices which is very popular among the region.. And what I like about it is ~ it's not overly sweet.

And here's what I did.
Ingredients for Pastry Dough :
2-1/2 cups  all purpose flour
1 tspn  salt
2-1/4 tspn  yeast
1 cup  sour cream / yogurt
225gm   butter, at room temperature

Method :
(1) combine flour, salt & yeast into a big bowl then mix well.
(2) next, stir in sour cream & butter to form a soft dough, knead to smooth.
(3) then wrap with plastic wrap and keep refrigerated for about 3-5 hours or overnight.

Ingredients for Fillings :
1 cup  all purpose flour
170gm  soft butter
1 cup    sugar
1 grated lemon rind
1 grated orange rind

Method : beat butter & sugar till well mixed then stir in the rest ingredients and mix to combine. And set aside.

* 1 cup  toasted coconut & 1 beaten egg for glazing

(1) withdraw dough from fridge and let to rest for 15 mins.
(2) divide into 4 portions and roll each into a ball.
(3) flatten one dough at a time, by rolling out on a floured working table into rectangle shape.
(4) then simply spread the filling & toasted coconut on and roll it up starts from one of the long side.
(5) pat down the loaf a little bit and then cut into few portions.
(6) place pastry to baking pan line with grease proof paper and let to rest for 10 mins.
(7) finally brush the top with egg glazing and bake at preheated oven 175-180'C for about 30 mins or till crispy brown.

Gosh, this pastry is absolutely delicious. Every bite is simply heavenly. The crunchiness of the crust calling you for more. I ended up having a few. Can't wait to make another batch of it. I'm sure you guys will love it too.
I'm sending this to Wild Yeast @ Yeastspotting & Bake Your Own Bread.
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