Armenian Nazook

For the dough:

1. Place sifted flour in a bowl. Add yeast and mix. Add sour cream and softened butter.

2. Using a pastry cutter or your fingers work the mixture into a dough.

3. Continue to knead for 10 minutes or until dough no longer sticks to the bowl and your hands.

4. Place dough in a clean bowl, cover with plastic wrap and refrigerate 3-5 hours or overnight.

For the filling:

1. Combine flour, sugar and butter in a bowl. Using a pastry cutter or your fingers mix.

2. Add vanilla extract and walnuts, mix until filling looks clumpy like damp sand.

Forming the Nazook:

1. Preheat oven to 350 F.

2. Cut dough in half, roll one half into a ball and place on lightly floured counter. Roll the dough out until it is thin but not transparent.

3. Spread half the filling over the dough (spreading it as close as possible to edges on the short side, and 1/2-1 inch away from the edge of the dough on the long sides).

4. From the long side, slowly start rolling the dough up. When you have finished rolling it up, flatten the roll slightly and brush with the egg wash. Use a knife to cut the dough into 10 even pieces.

5. Place dough slices on an ungreased baking sheet. Repeat with other dough ball and the rest of the filling.

6. Bake 30 minutes, until tops are golden brown. Allow to cool.

Recipe adapted from Aunt Aida.