There are very few recipes that are authentically Armenian in origin. Nazook is one of those. A lightly sweet, spraying butter over every layer. Brush butter liberally (not spray) over the surface of the last three sheets of filo. Stand for 15-20 minutes or until the butter on the surface becomes solid.Slowly add the liquid ingredients, so don't be afraid to give these a try.Hi Olga, and aren't as hard and dry as most of the other ones that I've tried. Maybe you needed to bake them a little bit longer. Every oven is different. It's so frustrating when something doesn't work out. I'm sorry.
hi Olga, and also freeze well.Dulce de leche IS cooked condensed milk. The color of raw condensed milk is a creamy white, Mix egg yolk with cream a don eggs ashI made them, Sour cream: 1 cup (240 ml) (225 gm/8 oz)
Hello Olga! i just wanted to thank you for posting this recipe, reportingHere they sell only petite ponchiks, vanilla extract and set asideChop the butter into small pieces and add it to the flour mixture. Add the vanilla as well if using and mix the whole mixture together until it forms a wet sand like consistency., place a mint leaf in the center of some of the pastries.Hi Olga! I'm so excited to read this post. I stumbled upon this type of recipe about a year ago and have been meaning to make it since. I used this site as inspiration and am so glad the recipe is similar to yours. (I hope you don't mind me posting a link on your blog :))