Traditional Armenian cuisine is rightfully considered one of the most delicious in the world. Recipes for various dishes of this cuisine go back many centuries; they have been passed down from generation to generation, each time becoming more and more improved. The housewife, trying to prepare any dish as deliciously as possible, introduced something new, and the secrets of cooking were passed from mother to daughter, from grandmother to granddaughter. Thus, numerous varieties of the same dish appeared. Let's take a look at dessert, and the most famous Armenian dessert is gata.
We will prepare the simplest option. But there are a large number of them. These are Yerevan, Karabakh, Baku and Nakhichevan gata. So how to properly prepare Armenian gata cookies from puff pastry?
- 300 grams of premium flour;
- 175 grams of butter;
- 120 grams of sugar or powdered sugar;
- 100 grams of kefir or sour cream;
- 2 eggs;
- 1 tablespoon milk;
- 10 grams of baking powder;
- 1 pinch of salt.
Cooking method
It’s difficult to immediately understand what an Armenian gata is: a pie, a puff pastry, a roll or a cookie? Since the finished dessert is cut into pieces, we will call it gata cookies. And yet, this homemade pastry is loved not only in Armenia, it is popular in Azerbaijan, Georgia, and Abkhazia.
The good thing is that affordable ingredients are used to prepare ghat. The only exception is matsoni - a traditional Caucasian fermented milk product, which is made mainly from sheep's milk and sourdough. We had to take what was on hand: kefir or sour cream, maybe unsweetened yogurt, maybe ryazhenka. These homemade cookies have an incomparable taste. The Armenian gata recipe contains a lot of butter, which makes the dough flaky and gives a special unique taste and juiciness to the baked goods. Everyone, without exception, both adults and children, like cookies. But those who are afraid of gaining weight or are on a diet will have to limit themselves: it is very high in calories, 322 kilocalories per 100 grams. But gata is worth trying!
Bon appetit!
This is a culinary product common in Armenia. Belongs to the category of dessert pastries. Its second name is kada. Outwardly it resembles a bun, cookie or pie.
The dish comes in two types: the first is a round, thick cake with a diameter of 15-20 cm; the second is a portioned product, in the form of small rolls. The dough for this dessert is not sweet. It can be yeast or puff pastry, sour cream or matsoni.
What is common to all types of Armenian gata is special filling – khoriz. It is prepared from a ground mixture of flour and melted butter, with the addition of sugar and sometimes nuts. Although there are unsweetened recipes for such cookies, they are less popular.
According to this recipe, gata can be prepared from matsoni dough. It turns out crumbly on the outside and soft on the inside. If necessary, matsoni can be replaced with another fermented milk product: fermented baked milk, kefir, classic yogurt, low-fat sour cream (10-15%), diluted with water. The soda that you add when kneading kefir or matsoni dough does not need to be quenched with additional vinegar, since these dairy products contain enough of their own acid.
In Armenia, gata was prepared many centuries ago; the first mention in the chronicle dates back to the early Middle Ages. The delicious flatbread with filling was very poetically sung in the fable “The Pig and the Gata” by local fabulist Vardan Aygektsi. In those distant times, such baking was considered festive and served at the Presentation of the Lord.
According to custom, when sculpting the delicacy, the hostess put a coin inside. Anyone lucky enough to find such a “treasure” was predicted to have great luck in the future. In some families there was also such a custom: a tray of baked goods was placed on the bent back of the youngest member of the family, and then they only began to cut the product into pieces.
Nowadays, to bake kada, cooks mainly use an ordinary gas or electric oven (or multicooker), and Previously, flatbread or rolls were baked in a tandoor. Although in the Garni region there is still a tradition of preparing national pastries on the tandoor. 
In each region of the mountainous region, travelers will taste gata made according to a special recipe. For example, Artsakh, Stepanavan, Karakilis (Kirovakan) pastries of this kind are prepared using a sponge method with the addition of vanilla.
Yerevan and Gyumri gata are prepared using the non-steam method and have some differences. The filling for Yerevan gata is pre-fried and chopped with a curly knife. The Gyumri filling is made in the same way, but no sugar is added to it. Chefs in this area say: “Our desserts are not very sweet, because the history of the Armenian people is bitter.”
To prepare this flour product Often not only wheat flour is used, but also other types, different grindings. Sometimes wheat flour is combined with starch - potato or corn. The composition may also include pohindz, a flour made from toasted wheat.
Depending on the preferences of a given family, housewives supplement the filling with oriental spices (cardamom, cinnamon), add raisins, pieces of almonds, nuts, and sesame seeds.
Ingredients
for test:
Recipe Information
- Cuisine:Armenian
- Type of dish: baked goods
- Cooking method: in the oven
- Servings: 20 pieces
- 1 hour
- wheat flour – 3 cups
- matsoni – 1 glass
- butter – 200 g
- soda – 1 tsp. no slide
- eggs – 2 pcs.
- salt – 0.5 tsp.
- vanilla sugar - to taste.
For filling:
- wheat flour – 1 cup
- granulated sugar – 1 cup
- butter – 150 g.
How to cook
You can start making cookies with the horiz filling. To do this, you need to pour sifted flour into a bowl and make a well in it. Pour melted butter into it. 
Then the flour and butter must be mixed and rubbed with a spoon or hands until it becomes a wet crumb. If necessary, you can add a little flour to make the horiz crumbly. 
Then you should add granulated sugar. Cookie dough usually doesn't have sugar added, so the filling should be quite sweet.
In some cases, Armenian cooks replace sugar in the filling with honey.
Khoriz needs to be mixed again and put in the refrigerator. It can be stored in a closed container for several weeks and used as needed.
After this, you can start kneading the dough. You need to pour 2/3 of the measured flour onto the table. . Make a depression in the center of the flour slide and place cold butter cut into pieces into it.
Using a knife, mix the flour and chop it with butter. You should end up with particles the size of buckwheat.
If you don't have butter, as a last resort, you can use high-fat margarine. Buy unsalted margarine.
Then it needs to be reassembled in the form of a slide. Make a wide funnel in the center and break the eggs into it, separating one yolk. You will need it to grease the gata before baking.
The eggs must be mixed carefully with a fork.
Then you need to pour in the matsoni and mix it with soda. A lot of foam will appear.
After this, add vanilla sugar and salt. Carefully grabbing the flour crumbs from the edges, you need to knead a soft dough.
You need to add the remaining flour as needed. The dough should come together into a pliable, soft ball.
This amount of ingredients will yield quite a few servings. Therefore, you don’t have to bake everything at once, but half or a third. Place the remaining filling and dough in the refrigerator (in a container or plastic bag) and use it in a couple of days. This way, you will always have fresh baked goods throughout the week.
The dough should be divided into two portions. Each of them needs to be rolled out into a rectangular layer 2-3 mm thick. The dough is quite oily, so there is no need to sprinkle it with flour.
You need to pour half of the choriza onto the flatbread and level it, leaving 1 centimeter free from the edges.
Then the dough with filling should be rolled into a tight roll.
It needs to be greased with egg yolk and pricked in several places with a fork.
After this, the roll must be cut into portions. The width of each piece should be 2-2.5 cm.
The roll is sometimes cut not into rectangular bars, but into triangles.
The gata should be carefully transferred to a parchment-lined baking sheet using a wide knife or spatula. The products should be baked at 200 degrees for 20 minutes. The finished product has a beautiful golden color.
It is recommended to serve baked goods with matsoni, kefir, and milk; with black, green or herbal tea.
The culinary product does not go stale within a week; it can even be frozen for future use, and then, if necessary, defrosted and heated using a microwave oven.
On a note
This type of baking has enough high calorie content due to the large amount of fats and carbohydrates. Depending on the specific recipe, the nutritional value ranges from 290 to 350 Kcal/100g.
If you wish to make a round gata, divide the dough and filling into three parts. Roll out each piece of dough with a rolling pin to a thickness of 1 cm. Place the filling in the center of the cake. Lift the edges of the tortilla and bring them together in the center, enclosing the filling. Blind the edges tightly. Then roll out the resulting bun with the filling with a rolling pin to a thickness of 1-1.5 cm. On the surface of the round pie, make patterns with a knife blade or fork, brush the surface with egg yolk, diluted with milk. Place the flatbread pie in the oven to bake. Make a round kada using other parts of dough and filling in the same way.
I suggest watching a video of the process of preparing round gata:
Crispy and very tasty puff pastry cookies - Armenian gata! Try the best recipes.
Gata cookies are a wonderful Armenian dessert consisting of unsweetened puff pastry with a delicate creamy filling. Each locality has its own unique technology for preparing gata. Our step-by-step recipe with photos today will tell you how to prepare real Armenian gata in its Yerevan variety at home.
The ingredients you will need are the simplest: flour, sugar, butter. True, the original recipe for making gata cookies requires a special fermented milk product - matsoni, which is not always available here. Don’t be upset if you don’t have matsoni, because in this dish it can be successfully replaced by regular kefir (you can also use fermented baked milk or yogurt), as well as unsweetened yogurt without additives.
This is perhaps the only problem you may encounter when preparing gata. For the rest, follow our instructions and accompanying photos.
- wheat flour - 400 g for dough + 120 g for filling
- butter - 250 g for dough + 80 g for filling
- matsoni - 1 glass
- chicken egg - 1 pc.
- powdered sugar - 1.5 cups
- vanilla sugar 1 tsp.
- baking soda - ½ tsp.
- salt - a pinch
Add ½ tsp to the sifted flour. soda and a pinch of salt. Add 250 g of chilled butter, grated on a fine grater, into the mixture. Using a spoon or fork, mix everything into a homogeneous crumb. Then we make a small hole in the resulting mass and pour matsoni/kefir into it. We drive in a chicken egg there. Knead the elastic dough thoroughly. If it sticks, stir in a little flour. We form the dough into a ball and, wrapping it in film, put it in the refrigerator for half an hour so that the butter hardens.
While the dough is cooling, make the filling, but first set the oven to warm up to 180 degrees required for baking. So, in a separate container, mix 120 g of sifted flour and one and a half cups of powdered sugar. Add vanilla sugar there, and then add 80 g of finely grated butter. Mix the ingredients with your hands until crumbly. If the mixture is not crumbly enough, stir in the flour a little at a time. If you wish, you can put nuts, raisins, candied fruits, etc. in the filling... Divide the resulting crumb into three parts.
We also divide the chilled dough into three parts and alternately roll it into thin (up to 3 mm) layers, first sprinkling the work surface with flour to avoid sticking.
Place a portion of the filling on each layer.
Roll into tight rolls.
We cut the resulting rolls into portions and place them on a baking tray covered with parchment, leaving small gaps (up to 4 cm) so that, as the cookies increase in size, they do not stick together.
If desired, grease the top of the workpieces with a scrambled chicken egg or regular milk (you can use a mixture of yolk and milk) to obtain a golden brown crust.
Place the baking tray filled with cookies in the oven.
Delicious Armenian gata cookies according to our recipe will be ready in 20-25 minutes. After this, it should be removed from the oven, cooled slightly, and you can serve it.
Recipe 2, step by step: Armenian gata cookies
Easy to prepare and very tasty, gata cookies are a wonderful Armenian dessert consisting of unsweetened dough with a delicate creamy filling. I recommend trying it.
For the test:
- 2 tbsp. flour;
- 100 ml. sour cream;
- 100 gr. butter;
- 0.5 teaspoon of soda.
For filling:
- 1 tbsp flour;
- 1 tbsp. Sahara;
- 50 gr. butter;
- 1 yolk.
Place soft butter in a bowl and add flour.
Grind flour with butter.
Add sour cream and soda.
Mix and make an elastic dough.
Place the dough in a plastic bag and set aside.
Let's prepare the filling: Pour flour, sugar and soft butter into a deep plate.
Let's grind everything into crumbs.
Divide the dough into 3 parts and roll each part into a thin layer approximately 3 mm thick. Spread the filling evenly on top.
Let's roll it up.
Let's cut the cookies.
Dissolve one yolk with a small amount of water.
Grease the sliced cookies with yolk, for gloss, place the gata cookies on a baking sheet lined with baking paper and bake in a preheated oven at 200 degrees for 15 minutes. Armenian gata cookies are ready.
Recipe 3: Armenian gata with kefir (step by step)
- Butter - 250 g
- Wheat flour / Flour (glass 200 gr.) - 3.5 cups.
- Kefir - 0.75 cup.
- Sugar - 0.5 cup.
- Chicken egg - 1 pc.
- Egg yolk (for greasing cookies) - 1 pc.
- Vanilla sugar - 2 tsp.
- Baking powder - 0.5 tsp.
- Salt - 1 pinch
Making the gata dough. To do this, mix (you can use a blender) 2.5 cups of flour, salt, baking powder and butter (125 grams) chopped into large cubes. We need to grind the mass to a crumb state (it was easier for me to grind the butter and flour by hand).
Add egg and kefir to the resulting butter crumbs.
Knead a soft and tender dough and then put it in the refrigerator for 30 minutes. Let him “rest” for now.
Let's start with the filling. Melt the remaining butter and add 1 cup of flour, regular and vanilla sugar. Mix the mixture until it has a homogeneous consistency. The filling should be soft so that it can be easily spread on the dough.
Take the dough out of the refrigerator and divide it into two parts. Roll each part into a layer 3-4 mm thick. We also divide the filling into two parts, spread it with a spoon onto both dough cakes, leaving a little free space on one side of the cakes.
We roll our cakes into tight rolls and grease them with yolk. We take a knife and with its blunt side we make shallow dents and stripes along the roll, and then cut it into 7-8 parts.
Place the cookies on a baking sheet and bake at 175 degrees for 20-25 minutes until golden brown.
After the cookies have cooled, transfer them to an airtight container or bag so that they do not dry out, and the gata will remain fresh for several more days (tested). :). Or you can eat it straight away with tea or milk.
Recipe 4: Armenian gata made from puff pastry
Many people call gata cookies or crackers, since when prepared it is dry. This property is very convenient for storage, due to the large amount of oil it contains, gata does not dry out for a long time, is fresh and tasty. To make gata with delicious layers, beautiful and aromatic, you need a little skill, and with our photos of step-by-step preparation, you will get a real Armenian gata.
for test:
- Flour - 1000 grams
- Butter - 180 grams
- Kefir – 500 grams
- Eggs - 2 pieces
- Soda - 15 grams
- Vinegar - 20 grams
For filling:
- Butter - 180 grams
- Sugar - 150 grams
- Flour - 150 grams
Let's start preparing gata by kneading the dough. Pour the flour onto the table in a mound and place the butter in the middle.
Let's chop the butter with flour. You need to “chop” it as finely as possible, so the dough will turn out flaky, and the friability of the finished gata depends on this.
When the butter and flour are sufficiently crushed, we collect it again into a mound and make a “hole” in the middle.
Pour room temperature kefir into the “hole”. It is better to warm it in advance at room temperature, otherwise the dough may become light and plastic.
Quench the soda with vinegar and add to kefir. Stir a little so that the kefir rises into a “head”.
Now add eggs to kefir.
Mix everything well until a homogeneous mass is obtained.
When all the ingredients are mixed, gently knead the dough. It should turn out soft, so you shouldn’t mix in a lot of flour when forming it, as this will make the dough tough and tough.
Cover the finished dough with a towel and let it sit for a while.
Let's start preparing the filling. Pour the flour onto the table again, put the butter in it and grind it. Add sugar.
After adding sugar to the filling, you should rub it a little with your hands, then the sugar will be evenly distributed and the filling will become homogeneous.
Place the finished gata filling on a plate and prepare the work surface for the last stage - forming the roll.
We take out the dough and knead it a little again.
Roll out the dough into a plate about 3-4 mm thick. It is better to roll out the layer a little oblong, so that later you get a long and thin roll.
Place the filling on the dough and distribute it evenly throughout the entire layer of dough. We begin to carefully roll up a tight roll.
When the roll is ready, use a knife to slightly shape its even walls so that the roll is neat.
In a mixing bowl, beat the egg to brush the finished products.
Cut the roll into equal parts approximately 5-6 cm thick.
Place the chopped ghats on a greased baking sheet. Leave a distance between the products of approximately 2-3 cm so that they do not stick to each other during baking.
Brush the gats with beaten egg.
We apply patterns on the ghats with a knife.
Place the baking sheet in the oven, preheated to 100 degrees. Bake for 40-50 minutes.
When the gata is ready, it is covered with a golden brown crust. We take it out of the oven.
Once it has cooled down, you can serve the gata. Bon appetit!
Recipe 5: Armenian gata with walnuts
- 350 g flour
- 120 g butter
- 100 g milk + 50 g sour cream (or 150 g kefir)
- 1 egg
- 0.5 tsp. baking powder
- a pinch of salt
- 120 g butter
- 100 g sugar
- 80 g flour (or more)
- 10 g vanilla sugar
- 30 g walnuts (optional)
- 1 yolk (for lubrication)
Prepare the dough. Place flour, baking powder and a large pinch of salt into a food processor. Add cubes of soft butter. The quality of butter is very important for good taste, therefore, I will not tire of repeating - choose a quality product, my butter is 82% fat.
Grind. If you don't have a food processor, you can simply rub the flour and butter with your fingertips.
Add egg and milk with sour cream (or kefir). To prepare the dough, kefir or a similar fermented milk product is mainly used. But I don’t often have kefir, but I always have milk and sour cream in the refrigerator, and in general I love baked goods that have sour cream in the dough, so I replaced it with a mixture of sour cream and milk.
Quickly knead the dough. Then gather it into a ball with your hands. Place in the refrigerator for 20-30 minutes.
Let's prepare the filling. Melt the butter.
Add sugar, vanilla sugar, flour, mix well. You should get a fairly thick but soft paste. If the mass is still fluid or viscous, add more flour, for example, another 20-40 grams.
Divide the mixture in half, and add walnuts to one half (I chopped them quite finely in a blender). The filling is ready.
Divide the dough in half. Roll out the first part into a large elongated rectangle, approximately 3 mm thick.
Apply the filling evenly, not reaching a few centimeters at the far edge. Applying the filling is not as easy as it seems at first glance)) I did this - I crumbled it over the entire area, then pressed it down with my hands, and then leveled it well with a spatula.
Wrap it in a tight roll and press it down lightly.
Brush with lightly beaten yolk in a bowl. Cut into 8 pieces. Do the same with the second part of the test.
Transfer to a baking sheet. In total, I got 16 pieces - 8 regular and 8 nut.
Place in an oven preheated to 180 degrees and bake for about 20-25 minutes or until golden.
Cool completely, and only then serve (warm to taste, this is not at all the same). In the photo in the foreground are ordinary ones, in the distance are walnut ones. In terms of taste, I liked both options equally; a small addition of nuts quite significantly changes the flavor accent - from soft creamy to pleasantly nutty. I couldn’t choose which one tastes better, both are great!
On the first day, the cookies are very soft on the inside and crispy on the outside, and the next day they become denser, but no less tasty. Store the gata at room temperature, tightly wrapped in a bag. Gata is a very tasty puff pastry that both adults and children will love!
Recipe 6: Armenian gata cookies (with photo)
The most delicate aromatic pastries. Everything about everything - an hour of time!
- Butter – 150 g
- Premium wheat flour – 600 g
- Natural yogurt (kefir, sour cream) - 200 ml
- Soda - ½ tsp.
- Salt - a small pinch
- Vanillin – 1 g
- Butter - 50 g
- Sugar - 180 g
- Wheat flour - 200 g
- Egg - 1 pc. for lubrication
Sift flour, soda, salt, vanillin into softened butter.
Quickly grind into crumbs.
Add yogurt. You can use any fermented milk product here. Knead a very smooth, obedient, tender dough.
Divide into 3 equal parts, cover with film to prevent chapping, and leave the dough to rest.
Meanwhile, prepare the filling: add sugar and flour to the softened butter.
Grind into crumbly crumbs. If necessary, add a little more flour.
Take one of the three parts of the dough and roll it into a layer.
Sprinkle generously with prepared crumbs on top. If desired, you can add nuts, fresh berries, cinnamon, cocoa, etc. here.
Carefully and tightly roll it up.
Transfer the roll to baking paper or a mat. We do exactly the same with the remaining two parts of the test. Already on the mat we make frequent punctures with a fork.
The Armenian gata (kyata) is known throughout the world. This oriental sweetness is served not only for the usual, but also for the holiday table. In our homeland, not a single wedding or other significant event is complete without it. In Armenia there is even a sign: if on New Year's Day, when cutting a round gata, the knife touches the coin that the hostess puts in the dish before baking, this promises misfortune in the coming year. In our country, this sweetness reminds many of cookies, but calling gata that way is at least incorrect.
Traditional round gata
Depending on the region of the country, cooking recipes differ, including the dough itself. In one corner of Armenia it is made using a straight method, in another - with dough, in a third - from puff pastry. The shape of the sweet can also be different: from small rectangular products to a large round cake. The last option is traditional.
Yerevan baked goods ingredients:
- 300-320 g flour;
- 250 g butter;
- 1 cup (fermented milk product);
- ¼ large spoon of soda;
- a pinch of salt;
- a few drops of vanilla;
- 1.5 cups of powder;
- 0.5-1 glass of flour;
- 80 g ghee.
The last four products on the list are used for filling. If matsoni is not available, then this is not a problem, since you can prepare Armenian gata at home using regular kefir. Instructions:
- Pre-sifted flour is poured into a kneading container.
- Add baking soda and a pinch of salt.
- Frozen butter is grated on a kitchen grater and added to a container with a mixture of bulk ingredients.
- A slide is formed from the butter, in the middle of which a depression is made into which the matsoni is poured. The dough is kneaded.
- The finished mass is divided into three portions, each of which is wrapped in cling film and placed in the refrigerator for 30-49 minutes.
- These 40 minutes are used to prepare the filling: powder, vanilla and melted butter are mixed and ground until white using a mixer.
- At the end, add enough flour to make the filling crumbly. Divide into six equal portions - two for each piece of dough.
- Next, the dough is rolled out and one part of the filling is distributed, the edges are pinched, and the dough is folded several times. After this, the second part of the sweet filling is rolled out again and laid out. It is pinched again and folded several times. Similar actions are carried out with the remaining pieces of dough.
- Yerevan gata is baked on a baking sheet with parchment paper at an oven temperature of 200C for no more than 10 minutes, then the heat is reduced by 20C and baked until done.
It should be noted that if this dish is prepared from yeast dough, then it must be layered in the same way, as described in points 8-9.
Recipe for gata in the form of “cookies”
If vanilla is included in the product list, then it is preferable to use this product in its natural liquid form. This is exactly what Armenians use, who love to add it to sweets and desserts.
Ingredients for gata in the form of cookies:
- 0.25 kg butter;
- 0.5-0.6 kg flour;
- 2/3 cup kefir;
- 0.1 kg sugar;
- 2 eggs;
- ¼ large spoon of baking powder;
- 1 large spoon without a slide of vanilla sugar;
- a pinch of salt.
One of the eggs is needed to grease future baked goods; for this you only need the yolk. From the specified amount of products you will get an average of 15-16 sweets. If desired, the number of servings can be changed in one direction or another, but then adjustments should be made for the baking time (larger-sized sweets take longer to bake, thinner and smaller ones, respectively, faster). If a delicious round gata involves layering, this recipe doesn't require that. Preparation step by step:
- Sifted flour is poured into the container (one glass of flour is left for the filling), baking powder, salt and half the specified amount of butter is laid out. The mass is mixed until smooth (you can use a mixer or blender).
- One egg is added, kefir is poured in. The dough is kneaded and left for the same period of time required to prepare the filling.
- The rest of the butter is melted in a water bath (the Armenian recipe involves using softened, not melted butter).
- A glass of flour, vanilla sugar and regular granulated sugar are added to the butter. Stirs. The finished mixture should have a homogeneous and soft structure.
- The dough is divided into halves, each of which is rolled out into a layer (up to 4 millimeters thick).
- One half of the filling is distributed over the rolled out layer so that the edges remain intact. The second half goes to the second layer.
- Two rolls are formed from the dough with filling, the upper part of which is smeared with lightly beaten yolk.
- Using a knife, apply shallow stripes along each of the rolls. Then they are cut into 7-8 servings each.
- Gata is baked in Armenian style when the oven is heated to 175C for no more than 25 minutes. The finished sweet should acquire a ruddy golden color. Serve after cooling.
To store this confectionery product, it is recommended to use a resealable bag or container with an airtight lid, then it will remain soft and not dry out.
Gata recipe from ready-made puff pastry
Considering the busyness of modern people, there is not always time for, but this is not a reason to deprive yourself of this Armenian delicacy. Store-bought puff pastry can also be of high quality and tasty.
Ingredients for Armenian liver:
- packaging of finished puff pastry (0.5 kg);
- 0.48 kg flour;
- 2 eggs;
- 0.2 kg butter;
- 0.4 kg sugar;
- a pinch of vanillin.
One of the specified number of eggs is intended for greasing products before baking, for which only the yolk is used. This recipe for Armenian gata is practically the simplest of all the options. Cooking diagram:
- The puff pastry is removed from the freezer to defrost.
- At this time, the filling is prepared: softened butter is ground with sugar, vanillin, egg and flour until crumbly.
- The dough is rolled out into a rectangular layer (no more than 5 millimeters thick).
- The filling is evenly distributed over the surface of the layer.
- A roll is formed, which is given a flat shape using a rolling pin.
- The top part is brushed with lightly beaten yolk.
- Small portions are cut with a figured knife.
- Products are baked in an oven heated to 170C. Readiness is determined by golden brownness - the sweets should be a rich golden color.
This is not only the simplest, but also the fastest way to prepare gata from puff pastry. The process takes a minimum of time, and the result is not inferior in taste to more complex analogues.
Gata with nuts
Over time, any popular dish becomes a victim of experiments, and sometimes quite successful ones. These include a version of this treat with walnut kernels. We take:
- ½ cup nuts (walnuts, shelled);
- 0.48 kg flour;
- 0.25 kg margarine;
- 0.05 kg butter;
- 1 yolk;
- 0.3-0.4 kg of sugar;
- 0.25 g sour cream;
- a pinch of vanillin;
- a pinch of salt;
- a pinch of soda.
The amount of sugar in the recipe depends on the desired sweetness of the finished product, so you can adjust it to your taste. How to prepare puff gata with nuts step by step:
- Sifted flour (not all, two glasses) is mixed with salt, soda, grated margarine and sour cream.
- The mass is mixed until smooth and divided into four identical pieces, each of which is wrapped in cling film and left in the refrigerator for an hour.
- At this time, the preparation of the filling begins: the crushed nut kernels are ground into crumbs and mixed with sugar, vanillin and chopped butter.
- Flour (the remaining glass) is added to the mixture and the mixture is brought to the state of crumbly crumbs.
- Each piece of dough is rolled out in turn into rectangular layers.
- The filling is distributed evenly.
- Rolls are formed, the surface is pierced in several places.
- The rolls are cut into triangles, which are greased with yolk and laid out on a baking sheet (it is recommended to use parchment paper).
- The products are baked in an oven heated to 180C for no more than 20 minutes.
No matter what recipe these sweets are prepared according to, the result of each of them is beautiful and appetizing products, which is confirmed by numerous photos and videos.
Video: Armenian gata (kyata) - the best recipe
The blog raised the issue of a homemade puff pastry recipe. Without delay, I’m bringing a family recipe, according to which my mother used to prepare Armenian “Gata” cookies for all holidays, which she learned from one of her Armenian relatives.
Last year I made these cookies from A to Z for the first time myself. As a child, we always helped my mother and sister with rolling out, greasing, etc., but kneading and baking were always on my mother’s part. I must say that my relatives appreciated it, and the process and the result brought me satisfaction.
So,
Armenian Gata
For puff pastry:
4 yolks
400 g soft butter
1.5 cups hot water
4 tbsp. l. vinegar
a pinch of salt
6 cups flour
for lubrication:
about 400 g soft butter
For filling:
200 g soft butter
2 cups granulated sugar
1 packet vanilla sugar
2 cups of flour
walnuts - optional
for coating before baking:
2 yolks
First we prepare the puff pastry.
1. Mix all the necessary products, hot water melts the butter, the dough turns out fatty and elastic. Divide the dough into 4 parts and refrigerate for 1 hour.
2. Divide the oil for greasing into 12 parts and remove them from the refrigerator gradually. Roll out each piece of dough thinly on a floured surface into a rectangle. Grease the entire area of the rectangle with a thin layer of oil. Mentally horizontally divide the rectangle into three parts. Fold the top third towards the center
Then put the bottom part on the middle one too.
Then they divided it vertically into 3 parts, the middle was again greased with oil, the left part was placed on the middle,
Again the middle was greased with oil and the right side was folded into the center. This turns out to be an envelope like this.
You can, of course, roll the rectangle straight into a roll and then into a snail, but I did it as we were taught. The main thing is that there is a thin layer of butter between all layers of dough. Then, when baking, the dough will begin to flake. Thus, roll out and grease all 4 parts of the dough, put it in the refrigerator for 3-4 hours. If you want to speed up the process, you can put it in the freezer for 30 minutes.
I put it in the refrigerator like this so as not to take up much space.
3. Thus, we need to roll out each part of the dough and grease it 3 times. Sometimes this can be done in one day; I stretched this pleasure over two.
4. Prepare the filling. mix the butter with granulated sugar and vanilla sugar or vanilla, add flour and grind until a crumbly mass is formed. You can add chopped walnuts. Divide the filling into 4 parts.
5. Roll each part of the dough into a large rectangle. Distribute the filling into half,
Cover with the other half of the dough, pinch the edges, and pierce with a fork.
Place in the freezer for 30 minutes.
6. After cooling, brush the surface with yolk, cut in half along the long side and then into portioned pieces. The main thing is that each piece has a fold of dough, otherwise the filling will crumble.
7. Bake in the oven at a temperature of 230-240* until golden brown (I baked for about 20 minutes).
I want to warn you that the portion is very large, so look at your family's capabilities. Of course, you can greatly speed up the process and use ready-made puff pastry. It turns out delicious this way too. This time I prepared a whole batch of dough, baked cookies from a quarter, and froze the rest.
My gata really liked it. Crumbly puff pastry and sweet, aromatic filling. If the husband and eldest son still had some old memories of it, then the youngest son definitely tried it for the first time.
If puff pastry is needed for other purposes, then we limit ourselves to the first three paragraphs of the recipe.
Bon appetit!!!
