Recipe:

Armenian Nazuk

If you like to play with dough, get your hands into this special recipe. The end result for all your handiwork is a beautifully light, crispy, flaky pastry pocket — loaded with a sweet chewy filling and glazed with a delicately spiced orange syrup.

Preparation time Prep: 20 mins
cook 15 mins
bake 25 mins
serves
6

You will need:

  • 150g margarine or coconut oil
Dough
  • 1 cup plain flour
  • 1 tablespoon cornstarch
  • 1/8 cup olive oil
  • 1 teaspoon white wine vinegar
  • Pinch of salt
  • 65ml cold water
  • ½ orange, zest
Rolling mixture
  • ½ cup plain flour
  • ½ cup corn starch
Filling
  • 150g any nuts or mix of nuts (we used almonds, cashews and peanuts)
  • 30g of caster sugar
  • 50ml maple syrup
  • 50g dry apricots and dry figs (or dates)
  • 1 teaspoon vanilla
Syrup
  • 1 orange, juice
  • Peel of ½ orange
  • 1 cup water
  • 1 cup sugar
  • ½ cup Maple Syrup
  • 1 stick of cinnamon
  • 1 cardamom, crushed
  • 1 star anise
~
Recipe: Anushka Zargaryan

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.
Did you enjoy this recipe?
Nah not my cup of tea

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