Gata – eastern sweetness, the most famous Armenian cookies, unusually tasty. It reminiscent of either puff cakes or rolls with sweet stuffing. During cooking, the gata is cut into small pieces, which is why it was called a cookie.
To prepare this eastern sweetness you need a fairly simple set of products, but the cookies are incredible, with a complex and unusual taste. Perhaps, due to the fact that in this cookie a lot of butter in the dough and filling, it becomes soft, tender, oily, with a distinct creamy taste. And the gata reminded baklava.
Traditionally, as filling for ghats take butter, flour and sugar, as well as vanilla. Of course, there is no doubt that it is best to use natural vanilla for cooking gata, which Armenians are very fond of adding to their desserts. In some variants of cookies, walnuts are also added to the filling. Cooking time: about 1 hour.
- 250 grams of butter;
- 3,5 cups of flour;
- 0,75 cups of kefir or sour cream;
- 0,5 cups of sugar;
- 2 eggs and 1 egg yolk for lubricating cookies;
- 2 teaspoons of vanilla sugar;
- 0,5 teaspoons of baking powder;
- a pinch of salt;
- walnuts, if desired.
How to cook Armenian Gata
The first step is to knead the dough for the gata. To do this, mix in a blender 2.5 st. flour, salt, baking powder and diced butter (125 grams).
Grind the mass to the state of crumb. You can also rub the oil with flour by hand.
In the resulting oil crumb, add the eggs and sour cream.
Knead soft and tender dough. Wrap it in a bag or food film and send it to the refrigerator for 30 minutes.
While it is possible to prepare a stuffing. To this end, melt the remaining oil.
Add 1 cup of flour, plain sugar and vanilla sugar.
Stir the mass to make it homogeneous. The filling should be soft so that it can be spread.
Divide the dough into two or three pieces. Each part is rolled into a layer 3-4 mm thick.
The filling, too, divide into pieces and spread it on all cakes from the test.
You can add walnuts.
Fold the flat cakes into rolls and grease them with egg yolk. Then cut each roll into 7-8 pieces.
Lay the biscuits on a baking sheet and bake at 175 degrees for 20-25 minutes until a brownish color.
After the cookie has cooled, place it in a sealed container or bag so that it does not dry out, and the gata will remain fresh for a few more days.