Pumpkin Pie Nazook – A Fall Twist on an Armenian Classic Recipe

Let’s start by asking – who doesn’t love a nice slice of pumpkin pie? Or better yet, who wants pumpkin pie before the main feast? That’s definitely me! And if that sounds like you, then you’re in for a sweet treat. This Pumpkin Pie Nazook — A Fall Twist on an Armenian Classic Recipe is truly one of a kind. It’s so beautiful it’ll turn heads, and it tastes even better than it looks! You’ll get all the beloved, buttery Armenian flavors with a cozy pumpkin pie twist, perfectly wrapped up in one fancy, delicious treat!

Today, I’m excited to share my go-to version with a little twist, thanks to JONS Fresh Marketplace for their amazing fresh products, a supermarket that holds lots of lovely childhood memories! All in all, this sweet treat is a perfect treat for any holiday parties, potlucks, or any type of party function!

This post is sponsored by JONS Fresh Marketplace! I’m thrilled to share this delicious recipe using their fresh groceries!

this RECIPE!

Nazook (նազուկ or nāzuk) is a beloved pastry with origins in Armenia and other parts of the Middle East. Traditionally, it’s made with a sweet, buttery, and flaky dough enriched with sour cream or yogurt. In this version, I’ve adjusted the recipe to tone down the tanginess and let those cozy pumpkin pie flavors shine in the spotlight!

This pastry is filled with a rich mixture of sugar, butter, and flour known as Khoriz (խորիզ), with the addition of creamy pumpkin pie filling that makes it truly unique! It’s a fun and delicious new way to introduce a fall-inspired version of Nazook.

The original version of Nazook is sometimes enhanced with nuts, dried fruits, or warm spices like cinnamon and cardamom for extra flavor and texture. Nazook is often compared to Gata, as the two share similar ingredients and flavors. The main difference lies in their form. Gata is typically made as a large, round cake-like pastry, while Nazook is baked into smaller, individually sized pieces.

For my version, I decided to add a little twist (because I love making recipes my own!) and bring a touch of creaminess to this already delicious classic creation!

⭐⭐⭐ ⭐⭐ Special thanks to Jons Fresh Marketplace for sponsoring this recipe video! This market is truly my go-to spot, I absolutely love shopping there! Even during the busy holiday season, they always have everything I need, exactly when I need it.

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IN THIS POST: EVERYTHING YOU NEED TO KNOW TO MAKE THE PERFECT PUMPKIN PIE NAZOOK

• WHAT MAKES THIS RECIPE SPECIAL FROM THE REST?
• 🍴INGREDIENTS YOU’LL NEED TO MAKE THIS PUMPKIN PIE NAZOOK RECIPE
• STEPS TO MAKE THIS RECIPE PUMPKIN PIE NAZOOK RECIPE!
• PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
• JUMP TO RECIPE CARD

WHAT MAKES THIS RECIPE SPECIAL FROM THE REST?

What sets this recipe apart from the rest is the perfect blend of comfort and creativity. I took a beloved Armenian classic recipe and wanted a tad of an American pumpkin pie twist! By giving the traditional Nazook pastry a fall twist that actually works! The creamy pumpkin pie filling blends beautifully with the buttery dough. It’s unique, festive, and always a crowd-pleaser, especially for its cute presentation! Trust me, once you try it, you’ll want to make it every holiday season!

🍴INGREDIENTS YOU’LL NEED TO MAKE THIS PUMPKIN PIE NAZOOK RECIPE

Here is a preview of the ingredients you’ll need to make this recipe! You can find these at your local grocery store, or you can shop online. (Detailed ingredients in Recipe Card down below) ⬇️

Dough Ingredients:

• Fast Active Yeast
• Water
• Sugar
• Crisco Shortening
• Olive oil
• Milk
• Eggs – Make sure they’re room temperature
• All-Purpose Flour
• Salt
• Unsalted butter
• Pure Vanilla

Pumpkin Pie Filling Ingredients:

• Pumpkin Pure
• Condensed Milk
• Pumpkin Pie Spice
• Granulated Sugar
• All-Purpose Flour
• Egg – Make sure it’s room temperature

Sugar Filling (Khoriz)

• Unsalted Butter
• Cinnamon
• All-Purpose Flour
• Sugar

Extra Baking Items

• Cooking String
• Scissors
• Cinnamon Sticks

Note: Pre-cut your cooking strings for your pumpkin pattern to about 12″ long before starting the preparation.

STEPS TO MAKE THIS RECIPE PUMPKIN PIE NAZOOK RECIPE!

Step 1: (Prepare Dough) – In a small bowl, heat the water to 115° then add the yeast and sugar, stir to dissolve, and set aside for about 5–10 minutes to allow the yeast to activate. In a small saucepan, melt the Crisco and olive oil together over low heat. Remove from heat and let the mixture cool for about 15 minutes.

Step 2: In a separate bowl, beat the eggs until smooth, then add the warm milk (115°), vanilla extract, and mix to combine. In another bowl, whisk together the flour, sugar, and salt, and set aside. In a large mixing bowl, combine the egg-milk mixture, the cooled oil mixture, and the activated yeast and stir with a spoon until well blended. Gradually sift the flour mixture into the wet ingredients, one cup at a time, mixing well after each addition, until a soft dough forms. Cover the dough and let it rest for about one hour, or until you’ve finished preparing the filling mixtures.

Step 3: (Pumpkin Pure) – In a bowl, combine the sugar, pumpkin spice, pumpkin purée, condensed milk, flour, and beaten egg, and mix until fully combined. Place the mixture in the refrigerator for 1/2 hour to chill and firm up.

Step 4: (Sugar Filling – Khoriz) – In a separate bowl, use a dough blender (also known as a pastry blender or cutter) to cut the chilled butter into small pieces. Add the sugar, flour, and cinnamon, and continue blending until the mixture is well combined and crumbly. If any large pieces of butter remain, break them apart gently by hand, preferably while wearing a cooking glove to reduce heat transfer and make cleanup easier.

Step 5: (Split dough) – On a floured surface, shape your dough into a ball, then cut it down the center and across to create four equal portions. Take one portion at a time and divide it into smaller pieces, weighing each at 4 ounces on a kitchen scale. As you work, keep the dough pieces covered with a plastic wrap over them and a towel to prevent them from drying out. You should end up with about 17 pieces in total.

Step 6: (Roll Out Dough) – Roll out one ball on a floured surface and make sure it’s about 1/2″ thick. Roll the dough to a thickness of about ½ inch – just thick enough to hold the filling without being too dense. [Note: You can think of ¼ inch as roughly the thickness of a single quarter, and ½ inch as about the height of two stacked quarters.]

Step 7: (Fillings) – Lightly brush the dough with melted butter, then sprinkle 2–3 tablespoons of sugar evenly over the surface. Gently press the sugar into the dough so it sticks, leaving a small rim of dough uncovered around the edges. Place about 2 teaspoons of pumpkin pie filling in the center. If you notice any pumpkin purée seeping out while shaping the dough, use 1 heaping teaspoon instead to help seal it. Cup the dough in your hand as you shape it to help keep the filling in place, then carefully pinch the bottom together to form a neat ball. Now, set and preheat your oven to 325°.

Step 8: (Pumpkin Print) -Lay your precut pumpkin pattern strings on the work surface, first in a criss-cross “+” pattern, then another set in an “x” pattern, as shown below. Place your dough ball in the center and loosely tie each end of the strings to its opposite end. (Make sure the strings are tied loosely.) Place the pumpkin Nazooks on a parchment-lined baking tray, spacing each about 1″ apart. Brush the tops generously with a mixture of egg yolk and milk, and they’re ready to bake!

Note: In addition, as you work your way around, carefully trim any excess string from the top. Avoid pulling or stretching the strings while cutting. Do not apply pressure toward the strings, as this can create grooves or punctures in your dough; let the strings rest naturally.

Step 9: (Bake) – Place the dough in a preheated oven at 325°F and bake for 40 minutes. After 40 minutes, rotate the pan and bake for an additional 15 minutes, then rotate once more and bake for another 15 minutes. Bake one tray at a time, placing it in the center of your oven for even baking. The total baking time should be about 65 minutes, and the pastry should be nicely golden brown all over when done. (I have a double oven, so I was able to bake them simultaneously in separate trays. If you don’t have a double oven, bake one tray at a time. While the first tray is baking, continue forming and preparing the second tray so it’s ready to go.)

Step 10: (Cooling and Removing Strings) – I prefer to handle the Nazooks while they are slightly warm, rather than completely cooled. When fully cooled, the flaky dough becomes more fragile and prone to damage. Handle them gently when removing the strings, lightly press the cinnamon sticks into place, and enjoy!

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RECIPE CARD

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