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A special THANKS to Angie of The Novice Gardener for hosting Fiesta Friday, which is in its 20th week! Yahoo!!! Angie certainly knows how to put on fabulous, friendly, fun, Fiesta Fridays!
Angie’s blog is a feast to the palate and eyes, with culinary marvels and breathtaking photos.
I hope that you’ll stop by and see all of the delicious recipes that everyone has brought to the (virtual) party this week!
I am proud and have the honor of co-hosting this week’s Fiesta Friday #20 with the lovely Suzanne
of Pugs in the Kitchen. Suzanne, a delightful lady with wealth of culinary knowledge, actively develops recipes for her favorite food website Food52 and also contributes recipes to Whole Foods.
If you are a blogger and haven’t had the chance to link up, now is the time! If you are new to this party, or even new to blogging, we welcome you to join us! It is a wonderful way to meet other blogger friends, and gain exposure and views!
Please read the Fiesta Friday Guidelines and feel free to contact me, if you have any questions! We look forward to meeting you!
It’s as simple as clicking on the “Click to Join” button right here →
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I have been enjoying this exquisite, mildly sweet pastry, which goes very well with tea, coffee or any hot drink . Always a favorite and commonly served at Naw-Ruz, along with many other scrumptious Persian sweets, this gem of a delectable pastry, nazouk/gata was introduced to Persians by Armenian settlers of over 500 years. In the United States, the high-quality Armenian (and also, Persian/Iranian) confectioneries are available through a number of elite Armenian bakeries in Glendale, California, also know as Armanestan (because of its high concentration of Armenian residents).
Nazouk, tastes like a delicate cousin of scone, but is however, perfect without butter-cream or jam.
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Nazouk (Gata), Armenian Pastry
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
Pastry dough
• 227 g/8 oz/1 cup thick yogurt
• 7 g/2½ tsp (1 packet) active dry yeast
• 226 g/8 oz/1 cup (2 sticks) unsalted butter, at room temperature
• 1 egg yolk (for golden-hue)
• 384 g/3 cups unbleached, all-purpose flour, sifted
• 1 Tbsp sugar
Filling
• 170 g/6 oz/ 3/4 cup (1½ sticks) unsalted butter at room temperature
• 300g / 1½ cups sugar
• 192 g/ 1½ cups unbleached, all-purpose flour, sifted
• 2 tsp pure vanilla extract
Options for filling: May also add ground cardamom or cinnamon to taste and/or 2~3 Tbs finely-ground nuts, i.e. walnuts, hazelnuts, almonds.
Wash/glaze
• 2 egg yolks, beaten well, with • 1 tsp of yogurt
DIRECTIONS
Pastry dough
◊ In a large bowl, combine the yeast with yogurt and set aside for 5 minutes.
◊ Add the soft butter, an egg yolk, sifted flour and start kneading for 10 ~ 15 minutes, until smooth, firm, and does not stick to your hands. (After kneading for 15 minutes, if the dough still sticks to your hand, add 1 Tbsp of vegetable oil and knead a little more.) Shape the dough into four balls, cover with plastic wrap, and place in refrigerator for at least 4 hours.
Filling
◊ Mix well together, the soft butter, sugar, vanilla, sifted flour and mix well until crumbled in small segments.
Assembly and baking
◊ Position a rack in the middle of the oven and preheat to 175°C/350°F
◊ Lightly flour a board or counter top. Place and roll out one of the dough balls into a long rectangle/oval shape, approximately 30cm x 46 cm / 12″x18″ , as thin as possible.
◊ Spread ¼ of the filling evenly onto the sheet.
◊ Starting from the longer side, folding 13mm/ ½”, finely, roll the sheet into a cylinder. Tap with finger to shape the cylinder into a long, rectangular bar.
◊ Brush each bar with the egg-yogurt wash.
◊ Using crinkle cutter (also called garnish cutter), cut diagonally into 4cm/1½” equal slices. (It may also be cut into different shapes, i.e. square, triangle, narrower triangle like Christmas tree, etc.)
◊ Place pastries on a baking sheet, lined with parchment paper 4cm/1½” apart.
◊ Bake for about ~30 minutes, until the tops are a rich, golden brown (start watching after 25 minutes, to make sure the glaze doesn’t become too brown). Remove from oven and allow to cool on a baking-rack.
~ Բարի’ ախորժակ • (Bari akh.orzh.ak) / نوش جان • Noushe jan! ~
Click to see who is at the Fiesta, and you can participate too!The Novice Gardener’s
Fiesta Friday # 20
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So, what’s cooking in your kitchen?
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Check out Fae’s → Recipe Index
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These are seriously so gorgeous Fae! Love them!
Hi Ninja, How are you? Thank you! :)
WOW this looks SOOOO good, perfect texture and shape too, I love your step by step pictures, thanks so much for sharing- GREATTTT blog!!
Thank you so much, Stephanie! xx :)
Thanks for posting this recipe! I love nazook and so far I always bought them as none of my Persian cook books features a recipe for them. This might now change :) Looking forward to trying your recipe!
Oh, I’m glad. You will be satisfied. :)
I just love how you open up my horizon to foods I have never even dreamed of. These look delicious!!!
These are goo~d. Give them a try! :P
I love the sound of these Fae – perfect for afternoon tea treats!
I took out a batch out of freezer yesterday to enjoy with tea. Marvelous! Please give it a try. :P
These are just beautiful, then again you recipes always are! Thanks for co-hosting! You are so amazing. :)
Thank you very much, Kloe! :)
Fae those pastries look delicious, I don’t think I could resist eating way too many of them! Thanks for co-hosting Fiesta Friday this week!
I could imagine. :P And, you are welcome. :)
These pastries look freaking delicious & must be ever so tasty too! I can’t wait to make them! x
You will like it a lot, Sophie! :P
They look beautiful! Lovely colour!
Thank you, Sweet Erika! :)
They look fab!!! Love it!! Might have to be brave and try cooking with yeast! 😊
This is my second go at using yeast. It is my 2014 resolution to learn to bake with yeast. Join me Farianti! :D )))
Oh wow!! Well you seem to have mastered the art of using yeast! I don’t think I am ready for that challenge yet Fae…quite scared! Lol! 😊
They look lovely and was a very interesting read, thanks for sharing :)
Thank you for visiting and leaving me a comment, Deepa! xx :)
[…] a weekly celebration brought about by A Novice Gardener, and is this week’s #20 co-hosted by Fae’s Twist & Tango and A Pug in the Kitchen. It’s all about sharing ideas, activities, recipes and mixing and […]
These pastries look divine and very authentic! I’ll have to try making them with cardamom. :) Happy Fiesta Friday!
Please try it Julia, it is worth your time. You can freeze some or Make 1/2 or 1/4 recipe. :)
Fae, that looks lovely!
:)
Ooo, these look amazing Fae. Thanks for bringing them to FF #20 and also thanks a ton for hosting.
Thank you, Loretta. It really is a team effort. :)
Hi Fae. It is so nice to have you, newly returned from your world travels, as one of our co-hosts tonight!! And I just love your Armenian pastry. Thanks for bringing this part of the world to Fiesta Friday!
Thank you, Julianna, for your kind words and support. It is all fun! :) )))
I have been making many of the Naw-Ruz recipes – eventually plan to try them all. Thanks for another to add to the list – looks as delicious as the ones I have made already. Lovely to have you co-hosting FF this week.
Thank you so much, Hilda. Wow, I am impressed. I have not made all the Naw-Ruz sweets. You inspire me! :)
These look fabulous Fae – so good to have you back and thanks so much for hosting FF20 x
Thank you so much, Sweet Selma. :)
These look divine!
:)
Fae, I love learning about new sweets and appreciate you sharing the additional history and its cultural ties. Thank you for co-hosting Fiesta Friday! As a first time FF’er, it’s been an awesome experience.
Thank you so much, Maia! :)
Wonderful Fae :) so good to have you back xx
:)
[…] this week we have some fabulous co hosts, Fae from Fae’s Twist and Tango and Suzanne from apuginthekitchen […]
What a fab dessert Fae! Lot of work and I bet the best and delicate in taste. Nazouk, actually means delicate. I am sure you know that :).
Thank you. It really worth the time put into it. You can make fraction of the recipe or freeze some. :)
I can tell just by the ingredients that it’s perfect! Anything with yogurt in the dough is so good! I love the cut you did for the presentation, too. Very pretty!
Thank you, Sue. Cutting with crinkle cutter helps the finish look. :)
Fae, you do this every time. I’m floored by the beauty and flavor combos you use. You’re really amazing. I’ve missed you!
Amanda, I love you! :)
[…] cream cake to the party. I mean seriously… she made an ice cream cake!! And the lovely Fae from Fae’s Twist and Tango made Nazouk which is an Armenian Pastry ! I know, right? Beautiful!! I am so looking forward to […]
OMG Fae – I grew up eating and loving Nazook – our armenian friends used to make it fresh. I thinking I’m going to make this today!! Thanks so much for bringing back many childhood memories :)
Hello Dear Ahu, You are most welcome, and you are a lady of your word.
I just checked your blog, and I am impressed with your post
Recipe: Nazook or Gata – Persian / Armenian Sweet. A great job! :)
Wow these look so good, I’m not sure I’m brave enough to try my hand at them yet though! Thank you for co-hosting! Have a great weekend x
Thank you. Oh Michelle, I am sure you will do a great job. It is not difficult. Just time consuming. :)
Wonderful blog, Fae. I enjoyed my visit. Congrats on your Fiesta Friday.
Thank you, Teagan. :)
Fae they are so beautiful! I love their shape, I bet they are amazing with a cup of tea!
Very, very amazing with a cup of tea! :P
What a gorgeous looking pastry. Love the fact that it is not real sweet. Your instructions look very detailed, Pinned. Happy Friday to you!!
One of those pastries that not only do they fix one’s sweet tooth, but also the tummy. :) )))
I am totally impressed!! Fantastic recipe!
Thank you, Serena. It is well worth the effort. :P
Happy FF20!!
:)
I’ve had this buttery goodness from a local bakeshop, but I’m sure your homemade version would be ten times better. This definitely goes on my “to try” list. Thanks for sharing. :)
I agree with you. Please do give it a try! :P
Fae I am so thrilled to co host with you and look at this beautiful dish you brought. Fabulous as always, you are amazing!
Thank you, Sweet Suzanne. The feeling is mutual. I just finished visiting ‘everyone’, 66 of them as of now! I’m sure there will be more! Everyone participated with yummy dishes! :P
What a gorgeous looking treat, Fae!
I wish you and Suzanne the best of luck for your co-hosting role! Have a lot fun!
Thank you, Sweet Francesca. Co-hosting FF is all fun, but yes, it is a time consuming effort, which is good to have partner to work with. :)
Fae, let me first thank you for co-hosting this week’s Fiesta Friday. Next, let me thank you for bringing these AMAZING treats to share with all of us! I seriously want to reach into that first photo and grab one. Fantastic recipe! :)
Thank you, thank you and thank you, Jeanette! :)
Gorgeous…love them honey x
Thank you, always happy and sweet Dimple! xx
These look so delicious, Fae. Thank you for co-hosting Fiesta Friday!
Thank you, Aspara. I am still thinking of your mango, cashew and coconut halwa. :P
Looks great, Fae! Thanks for co-hosting FF20!
Thank you, Indira, your tartine looks fabulous! :P
looks delicious! thanks for sharing! happy fiesta friday!
Thank you, Simi. Your penne tricolore is fabulous too! :P
Oh my gosh, just delicious looking. Thank you!
Thank you! :)
Yum. Very Welcome! :)
[…] Fae […]
what a stunning sweet treat! Have link-up my recipe – thanks :)
Thank you, and yest, I saw your fabulous chocolate and macadamia cookies! Yum!
It looks delicious and very tasty, it reminds a kind of Baklawa, Fae. Nice to see you as a co-host and have a great Fiesta Friday :)
I think because of the shape. Ingredients are handy at every household… and to satisfy craving, 1/4 recipe would be good enough to make.
These are beautiful looking treats for FF20, Fae! And thanks for co-hosting. Enjoy and have a wonderful weekend! :)
They are very satisfying pastries. I crave for them again. BTW, I have been a good girl since I returned from my trip and quite successful. ;)