Good Morning! The holidays are coming and I found this recipe for Nazook- delicious!!! I've taken this from "THE ART OF ARMENIAN & MIDDLE EASTERN COOKING"   off their Facebook page. They have a lot of really great recipes and pictures and links. Go to their page and take a look!

" NAZOOK "
TRADITIONAL ARMENIAN SWEET PASTRY
By THE ART OF ARMENIAN & MIDDLE EASTERN COOKING

The legendary Armenian bard Sayat Nova encapsulates the symbolical importance of sweets in Armenian culture......" If one gives you the bitter bile, you, in return, serve him with a sweet."
Adapted from Aunt Aida's recipe
http://livelonger.hubpages.com/video/Nazook
Preparation time: Nazook: Dough and filling preparation: 30 minutes. Dough chilling: 3-5 hours (or longer). Pastry prep: 30 minutes. Baking: 30 minutes.
1 large bowl
1 medium bowl
2 cookie sheets
pastry brush
rolling pin
crinkle cutter
measuring spoons/cups
Yields 40 pieces
INGREDIENTS:
Pastry dough
3 cups (720 ml) (420 gm/15 oz) all-purpose (plain) flour, sifted
2½ teaspoons (12½ ml) (7 gm) (¼ oz) (1 packet) active dry yeast
1 cup (240 ml) (225 gm/8 oz) sour cream
1 cup (2 sticks) (240 ml) (225 gm/8 oz) softened butter (room temperature)
Filling
1 1/2 cups (360 ml) (210 gm) (7½ oz) all-purpose (plain) flour, sifted
1 1/2 cups (360 ml) (340 gm/12 oz) sugar
3/4 cup (1½ sticks) (180 ml) (170 gm/6 oz) softened butter (room temperature)
2 teaspoons (10 ml) vanilla extract
1 teaspoons mahlab (optional)
1 CUP chopped walnuts/almonds mixed with cinnamon, nutmeg and cloves (optional)
1/2 CUP raisins (optional)
Wash
1-2 egg yolks (for the wash; alternatively, some yogurt, egg whites, or a whole egg)
PREPARATION:
Make the Pastry Dough
1. Place the sifted flour into a large bowl.
2. Add the dry yeast, and mix it in.
3. Add the sour cream, and the softened butter.
4. Use your hands, or a standing mixer with a paddle attachment, to work it into a dough.
5. If using a standing mixer, switch to a dough hook. If making manually, continue to knead for about 10 minutes, or until the dough no longer sticks to the bowl or your hands. If it remains very sticky, add some flour, a little at a time.
6. Cover the dough and refrigerate for 3-5 hours, or overnight if you like.
Make the filling
7. Mix the flour, sugar, and the softened butter in a medium bowl.
8. Add the vanilla extract and mahlab.
9. Mix the filling until it looks like clumpy, damp sand. It should not take long. Set aside.
Make the nazook
10. Preheat the oven to moderate 350°F/175°C/gas mark 4.
11. Cut the refrigerated dough into quarters.
12. Form one of the quarters into a ball. Dust your working surface with a little flour.
13. Roll out the dough into a large rectangle or oval. The dough should be thin, but not
transparent.
14. Spread 1/4 of the filling mixture across the rolled-out dough in an even layer. Try to spread the filling as close as possible to the edges on the short sides, but keep some of pastry dough uncovered (1 inch/2.5 cm) along the long edges.
15. From one of the long sides, start slowly rolling the dough across. Be careful to make sure the filling stays evenly distributed. Roll all the way across until you have a long, thin loaf.
16. Pat down the loaf with your palm and fingers so that it flattens out a bit (just a bit).
17. Apply your egg yolk wash with a pastry brush.
18. Use your crinkle cutter (or knife) to cut the loaf into 10 equally-sized pieces. Put onto an ungreased cookie sheet.
19. Place in a preheated moderate oven for about 30 minutes, until the tops are a rich, golden brown.
20. Allow to cool and enjoy!