Nazook (Sweet Persian Pastry)

Ingredients

• 1 cup sour cream , at room temperature
• 2 teaspoons white sugar
• 1 package active dry yeast , .25 ounce
• 1 egg
• 1 tablespoon white vinegar
• 1 tablespoon vegetable oil
• 3 cups all-purpose flour
• 0.5 cups unsalted butter

Instructions

1. 1

   Combine 1 cup sour cream, 2 teaspoons sugar, and yeast in a bowl; let stand for 5 minutes. Stir in egg, vinegar, and oil.

2. 2

   Add 3 cups flour to a large bowl. Cut in 1/2 cup butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in sour cream mixture until dough comes together.

3. 3

   Turn dough out onto a floured surface; knead until smooth but still slightly tacky, about 10 minutes. Cut dough into 4 pieces; wrap each in plastic wrap. Refrigerate until firm, 2 hours or up to overnight.

4. 4

   Preheat the oven to 350 degrees F (175 degrees C).

5. 5

   Combine 2 1/2 cups sugar, 1 pound melted butter, and vanilla extract in a very large bowl; stir in 4 cups flour. Beat egg whites into filling mixture.

6. 6

   Roll 1 piece dough on a lightly floured work surface into an 8x12-inch rectangle. Crumble 1/4 filling mixture on top, leaving a 1/2-inch border on long sides. Cover filling with plastic wrap; flatten with a rolling pin. Roll dough into a tight roll, starting with one of the long sides.

7. 7

   Cut roll into 2-inch pieces at a slight angle. Arrange pieces on a rimmed baking sheet. Push tops down gently to flatten slightly. Repeat with remaining 3 dough pieces and filling.

8. 8

   Whisk egg yolks and yogurt together; brush over dough pieces.

9. 9

   Bake in the preheated oven until golden brown, 20 to 30 minutes. Cool before serving, about 15 minutes.