Recipe - Nazook

This reminds me a little bit of ruhgulah, which I guess makes sense given the region.  I think that I like this better, maybe.  I don't know they are both pretty great :)

Dough

3 cups (450 g) flour
2 1/2 teaspoons active dry yeast
1 cup butter, softened
1 cup yogurt

Filling 

1 1/2 cups flour
1 1/2 cups sugar
3/4 cup butter, softened
2 teaspoons vanilla extract

Wash 

1 egg yolk
1 tablespoon (15 mL) milk

Directions

1. Let's start with the dough. Combine the flour with the active dry yeast and mix with a fork.
2. Add butter and yogurt. 
3. Mix for about 10 minutes until you have a soft elastic dough (or cheat with a paddle attachment on your kitchen-aid, but mine was in storage).
4. Roll the dough into a large ball and let rest in the fridge for a bit.
5. Next to the filling...mix the flour, sugar and softened butter in a medium bowl 
6. Add the vanilla extract. Don't worry if your filling reminds you of wet sand.  That's correct. 
7. Cover two baking sheets with parchment and set aside.  Remove dough from refrigerator and divide into 4 pieces. 
8. Roll the dough into thin, but not transparent rectangles, about 8x12. Top each rectangle a quarter of the filling, leaving about an inch of one of the long sides not covered.
9. Roll the dough along the long side, towards the edge without filling to get a thin long roll.
10. Flatten the roll a little and brush with the wash.
11. Cut the dough into about 10 pieces each and lay out on a cookie sheet. 
12. Bake for 30 minutes.

References

• http://www.lesgourmandisesdisa.com/2012/04/daring-bakers-nazook-armenien_27.html?m=1
• http://www.thegutsygourmet.net/br-katah.html