Step 1

For the dough:

Step 2

In a large bowl combine the flour, yeast and salt; mix together.

Step 3

Add in the sour cream and softened butter. Use your hands and work the mixture into a dough.

Step 4

Knead for about 5 minutes or until the dough is no longer sticky.

Step 5

Place the dough in a bowl, cover and refrigerate for 3 hours.

Step 6

For the filing:

Step 7

Mix together the flour, sugars, softened butter in a medium bowl.

Step 8

Add in the vanilla and ground walnuts.

Step 9

Preheat the oven to 350 degrees.

Step 10

Remove the dough from the refrigerator.

Step 11

Form a ball and sprinkle your work surface with flour.

Step 12

Roll out the dough into a large rectangle. The dough should be thin but not transparent

Step 13

Spread the filling on the dough keeping it about ½ inch away from the edges.

Step 14

Starting on the long side, start rolling up the dough, making sure the filling is evenly distributed.

Step 15

Place the dough seam side down and press on it slightly to flatten the top.

Step 16

Cut the dough into 12 even pieces and place on an un-greased cookie sheet.

Step 17

Brush the tops of all the pieces with the beaten egg.

Step 18

Bake for 30 minutes or until golden brown.

Step 19

Remove the pastries from the cookie sheet and allow to cool on a wire rack.

Step 20

The nazook will keep up to a week in an airtight container.