A layered pastry from Armenian cuisine, mini nazook is made by rolling butter-kneaded dough with a cinnamon-sugar filling and air-frying it in small pieces. Its nut-free cinnamon filling makes the recipe a safe choice for children with allergies too.
Knead the flour, half the butter, egg and baking powder into a soft dough.
Roll the dough thin, spread the remaining butter over it, sprinkle with the sugar and cinnamon, then roll it up.
Slice the roll with a wet knife into two-centimetre pieces.
Air-fry the slices at 180°C for 15 minutes until golden; if you don't have an air fryer, bake in an oven preheated to 180°C for the same time.
Wetting the knife while slicing the roll keeps the layers cutting cleanly without falling apart. Allergens: contains wheat (gluten), milk and dairy (butter), egg.
Chilling the dough for 15 minutes before rolling lowers the risk of it falling apart while you roll it.
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