3 cups All Purpose Flour

250mls Sour Cream 
(room temperature)
1/4 cup Icing Sugar
2 tablespoons Milk Powder (Nido)
1 cup Butter 
(room temperature)
8gms Active Dry Yeast

Walnut Filling

2 cups Crushed Walnuts
1/4 cup Sugar 
1 teaspoon Ground Cardamom
1 cup Flour
1 cup Butter

Extra flour for dusting

Egg (egg wash)

Directions

Nazukeh

Ingredients

Assyrian Dishes © ALL RIGHTS RESERVED. 

• Add the yeast into the sour cream, mix & let it sit​ for 5 minutes
• Sift the milk powder & icing sugar in the flour
  
• Add the flour mixture to a mixer
  
• Add butter & sour cream & yeast mixture in a mixer with a dough hook
• Knead until the dough does not stick to the sides
• Add extra flour if dough is sticky
  
• Wrap the dough in plastic wrap and refrigerate overnight
• Remove the dough from the fridge out an hour before use
  
• Preheat oven 400F or 200C
• To make the filling;
  
• Mix the sugar & cardamon in the crushed walnuts
• ​In a deep frypan melt the butter on high heat
• Add the flour in the butter & mix together
  
• Add the walnut mixture & mix together
• Set aside to cool
• Cut the dough in 4 pieces
  
• Flour the work surface & roll out the dough in a square shape
• Divide the filling in 4 parts
  
• Spread 1/4 part of the filling on top
  
• ​Roll the dough tight
  
• Using a crippled knife, cut into triangle shapes
  
• Place on a baking tray with parchment paper & brush on egg wash
  
• Bake for 25 minutes​
  
• ​Remove & place them on a cooling rack​