Gata and Nazook (Armenian Rolled Cookies)

I'm not sure why this cookie has two names, other than one has nuts. Even so, why have two names? Adding nuts would seem to be an option. With nuts or without. My own experience is the Gata is rolled with a vanilla crumble. The nazook, has nuts and spices added to the crumble. The addition of nuts and spices is credited to the Armenian Iranians. I was not able to find a dough specifically for Nazook. 

You have options, in the filling. If you want to make nazook, add the extra nuts and spices. If you want to make a round; you can make with or without nuts and spices. I do prefer a little extra sugar, and a few drops of almond extract, in the round. 

A YouTube demonstration is available, by clicking this link.

GATA / NAZOOK (Armenian Rolled Cookies)

 

FILLING (Khoritz):

2 Cups flour

1 Cup sugar

3/4 Cup butter, cold

1 Teaspoon vanilla extract

1 Cup walnuts, crushed (for Nazook)

3/4 Teaspoon cinnamon (for Nazook)

1/4 Teaspoon cardamom (for Nazook)

1/4 Teaspoon allspice (for Nazook)

1/2 Teaspoon almond extract (for Round)

1 Tablespoon sugar (for Round)

 

DOUGH:

4 Cups all purpose flour

1 Tablespoon active dry yeast

8 Ounces sour cream

1 Cup butter, room temperature

 

EGG WASH:

2 Egg yolks, beaten

 

TO MAKE THE FILLING IN FOOD PROCESSOR:

In a large food processor; pulse flour and sugar to combine. Pulse in butter and vanilla. Mixture should look crumbly. If making nazook, stir by hand, crushed nuts and spices. Section filling into 4 equal portions. Refrigerate until ready to roll.

 

TO MAKE THE DOUGH IN FOOD PROCESSOR:

In a large food processor, stir flour and yeast, using a small spatula. Add sour cream and butter to flour. Place lid on food processor. Run food processor on the lowest setting, until dough is formed. Approximately 3 minutes. Section dough into 4 equal portions. Wrap with plastic wrap. Refrigerate for 3 to 5 hours. 

 

TO ASSEMBLE AND BAKE:

Preheat oven to 350. Lightly dust bench with flour. Roll each dough portion into an 8 X 12" rectangle. Evenly spread filling mixture across the rolled out dough, leaving 3/4 ", at the top of the rectangle, for the seam. Roll into a log, starting from the long side, and rolling toward the seam. Press seam. Place seam side down. Gently, pat down log, to flatten. Cut diagonally, or into trapezoid shapes, using a crinkle cutter. Brush on egg wash. Transfer cookies to an ungreased cookie sheet, using a bench scraper. Bake approximately 30 minutes, until golden brown.

TO MAKE ROUNDS:

Roll dough into an 8" circle. Place filling into center of dough. Bring up sides of dough. Pinch together. Flatten to a disc. Roll into a 6" circle. Brush with egg wash. Drag fork through egg wash, in a cross hatch design. Bake for 60 minutes, until golden brown.