Description
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!
Ingredients
Units
Scale
Yeast Ingredients:
- 3 tablespoons (1.5oz) dry active yeast
- 1/2 cup warm water (115°)
- 1 tablespoon sugar
Dough Ingredients:
- 2 cups Crisco Shortening
- 1/2 cup Olive Oil
- 1 cup Sugar
- 1 cup whole Milk (115°)
- 2 Eggs
- 7 1/2 cups All-Purpose flour + 1/2 cup for kneading if needed
- 1/2 teaspoon Salt
- 1 teaspoon of Pure Vanilla
Pumpkin Pie Filling
- 1 cup 100% Pumpkin Pure
- 8 oz Condensed Milk
- 1 tsp Pumpkin Pie Spice
- 2/4 cup Granulated Sugar
- 2/4 cup All-Purpose Flour
- 1 Egg
Sugar Filling (Khoriz)
- 3 sticks of Unsalted Butter
- 2 teaspoons Cinnamon
- 3 cups of All-Purpose Flour
- 3 cups of Granulated Sugar
Extra Baking Items:
- Cooking String
- Scissors
- Cinnamon Sticks
Instructions
- (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.
- 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.
- (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.
- (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.
- (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.
- (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.
- (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°.
- (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!
- (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.
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(Cooling and Removing Strings) – Handle Nazook gently when removing the strings, lightly press the cinnamon sticks into place, and enjoy!
Notes
- When rolling out your dough, think of ¼ inch as roughly the thickness of a single quarter, and ½ inch as about the height of two stacked quarters.
- As you work your way around tying your strings, 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.
- 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.
- 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.
*** Our Nutrition information is estimated, so please make sure to check your own calculations to fit your diet.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: Armenian