Nazook

Make the dough: sift 300 g flour into a bowl, add 5 g dry yeast, 200 g softened butter, and 120 g yogurt. Knead by hand into a smooth ball until the dough is no longer sticky. Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight.

Prepare the filling (khoriz): rub together 100 g flour, 120 g sugar, and 100 g soft butter until you get moist, crumbly crumbs. Mix in 10 g vanilla sugar and 50 g chopped walnuts.

Divide the chilled dough in half. On a floured surface, roll out each piece into a rectangle about 5 mm thick.

Spread half of the filling evenly over the dough, leaving a 1 cm border around the edges, then roll the dough up tightly into a log. Repeat with the remaining dough and filling.

Preheat the oven to 175°C. Gently flatten each log with your palm, then use a sharp knife to slice it into pieces 3–4 cm wide.

Arrange the nazook cut-side up on a parchment-lined baking sheet and brush the tops with beaten egg yolk for a golden crust.

Bake for 25–30 minutes until golden brown. Let cool completely on a wire rack so the pastry turns crumbly, then serve with tea or coffee.