Armenian Nazuk

Directions:

• 1Place all the filling ingredients in the blender and blend until coarse sticky, crunchy paste forms.
• 2Mix all the dough ingredients except the water. Then add the cold water a third at a time to bring the dough together. Might take all, might take a bit less. Depending on flour type and humidity.
• 3Knead the dough on a clean surface to bring it together. The dough should be soft but not sticky. Rest the dough for 10–15 minutes.
• 4Portion to 10 equal sizes and make small balls and rest for another 10 minutes (while you make the filling).
• 5Dust the bench with the rolling flour mixture and roll each dough about 4 inches.
• 6Stack up all the 10 open rolls on top of each other by dusting with a generous amount of rolling mixture. And then roll all 10 doughs together in one large square (about 1–2 mm thickness)
• 7Roll the open dough like a roulade. Cut 1cm pieces. It will have lots of layers (makes approx 20).
• 8Lightly dust each cut piece and lightly roll with a rolling pin to an oval shape. (don't apply too much pressure, otherwise, it will affect forming layers).
• 9Place one tablespoon (approx) filling inside.
• 10Brush the edges with little melted margarine or coconut oil. Secure the edges and form them as you please.
• 11Melt 150g margarine or coconut oil. Generously coat each pastry with the oil (drench it) and bake in a 180°C preheated oven for 20–25 minutes or until golden brown.
• 12Add all of the ingredients for the syrup to a small pot, bring to a boil and then reduce to a simmer until the sugar has dissolved.
• 13When the pastry is out of the oven and is still hot ladle syrup on each pastry.

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Nah not my cup of tea