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For the dough:
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1. Place sifted flour in a bowl. Add yeast and mix. Add sour cream and softened butter.
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2. Using a pastry cutter or your fingers work the mixture into a dough.
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3. Continue to knead for 10 minutes or until dough no longer sticks to the bowl and your hands.
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4. Place dough in a clean bowl, cover with plastic wrap and refrigerate 3-5 hours or overnight.
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For the filling:
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1. Combine flour, sugar and butter in a bowl. Using a pastry cutter or your fingers mix.
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2. Add vanilla extract and walnuts, mix until filling looks clumpy like damp sand.
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Forming the Nazook:
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1. Preheat oven to 350 F.
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2. Cut dough in half, roll one half into a ball and place on lightly floured counter. Roll the dough out until it is thin but not transparent.
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3. Spread half the filling over the dough (spreading it as close as possible to edges on the short side, and 1/2-1 inch away from the edge of the dough on the long sides).
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4. From the long side, slowly start rolling the dough up. When you have finished rolling it up, flatten the roll slightly and brush with the egg wash. Use a knife to cut the dough into 10 even pieces.
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5. Place dough slices on an ungreased baking sheet. Repeat with other dough ball and the rest of the filling.
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6. Bake 30 minutes, until tops are golden brown. Allow to cool.
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Recipe adapted from Aunt Aida.
