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
bake 25 mins
cook 15 mins

You will need:

  • 150g margarine or coconut oil
  • 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
  • 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
  • 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


  • 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

Sign up for a week of delicious plant-based recipes

Send me my recipes
Heads up: by signing here you’ll get free recipes and updates from VegKit. Privacy policy

Take the best of VegKit with you!

Vegetarian Starter Kit magazine cover
Get your FREE Veg Starter Kit

Get your FREE Kit!

Picture of the Veg Starter Kit