Kada (gata) - homemade biscuits with a filling. Armenian gata: recipe for cooking and ingredients Recipe for Armenian gata in the form of bread

22.07.2020

Crispy and very delicious cookies from puff pastry - 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 gata cooking technology. Our today's step-by-step recipe with a photo will tell you how to cook a real Armenian gata in its Yerevan variety at home.

You will need the simplest ingredients: flour, sugar, butter... True, in the original recipe for making gata cookies, a special fermented milk product- yogurt, which is not always available from us. Do not be discouraged if you do not have yogurt, because in this dish it is successfully replaced by ordinary kefir (you can also take fermented baked milk or yogurt), as well as unsweetened yogurt without additives.

This is perhaps the only problem you may encounter when making gata. Otherwise, follow our instructions and accompanying photos.

wheat flour - 400 gr in the dough + 120 gr in the filling
butter - 250 g in the dough + 80 g in the filling
yogurt - 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. Put 250 g of chilled butter grated on a fine grater into the mixture. Mix everything into a homogeneous crumb with a spoon or fork. Then in the resulting mass we make a small notch and pour yogurt / 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 a ball from the dough and, wrapped in plastic, send it to the refrigerator for half an hour so that the butter solidifies.

While the dough is cooling, we make the filling, but first we set the oven to warm up to the 180 degrees required for baking. So in separate container mix 120 g of sifted flour and one and a half cups of powdered sugar. Pour in there vanilla sugar and then add 80 g of finely grated butter. Mix the ingredients with our hands until crumbs are obtained. If the mixture lacks friability, stir in the flour a little. If desired, you can put nuts, raisins, candied fruits, etc. into the filling ... Divide the resulting crumb into three parts.

We also divide the cooled dough into three parts and alternately roll it into thin (up to 3 mm) layers, after sprinkling the work surface with flour to avoid sticking.

We put our part of the filling on each layer.

We roll into dense rolls.

Cut the resulting rolls in portions and put them on a baking sheet covered with parchment, leaving small gaps (up to 4 cm) so that the cookies do not stick together when they increase in size.

If desired, grease the blanks from above with shaken chicken egg or regular milk (you can use a mixture of yolk and milk) to get a golden brown crust.

Place the baking sheet filled with cookies in the oven.

The delicious Armenian gata cookies according to our recipe will be ready in 20-25 minutes. After that, it should be taken out of the oven, cooled slightly - and can be served.

Recipe 2, step by step: Armenian gata cookies

Easy to prepare and very tasty gata biscuits are a wonderful Armenian dessert consisting of unsweetened dough with a delicate creamy filling. I recommend giving it a try.

For the test:

2 tbsp. flour;
100 ml sour cream;
100 g butter;
0.5 teaspoon of baking soda.

For filling:

1 tbsp flour;
1 tbsp. Sahara;
50 gr. butter;
1 yolk.

Put soft butter in a bowl, add flour.

Grind flour and butter.

Add sour cream and soda.

Mix and make an elastic dough.

Place the dough in a plastic bag and set aside.

Prepare the filling: Pour flour, sugar and soft butter into a deep plate.

Grind everything into crumbs.

Divide the dough into 3 parts and roll each part into a thin layer about 3 mm thick. Distribute the filling evenly on top.

Let's roll it up.

Let's cut the cookies.

Dilute one yolk with a little water.

Grease the sliced cookies with yolk, for gloss, place the gata cookies on a baking sheet sent with baking paper and bake in a preheated oven at 200 degrees for 15 minutes. Armenian gata biscuits are ready.

Recipe 3: Armenian gata on kefir (step by step)

Butter - 250 g
Wheat flour / Flour (glass 200 gr.) - 3.5 stack.
Kefir - 0.75 stack.
Sugar - 0.5 stack.
Chicken egg - 1 pc
Egg yolk (for greasing cookies) - 1 piece
Vanilla sugar - 2 tsp
Baking dough - 0.5 tsp.
Salt - 1 pinch

Making gata dough. To do this, mix (using 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 the egg and kefir to the resulting butter crumb.

We knead soft and tender dough and then put it in the refrigerator for 30 minutes. Let him "rest" for now.

Let's take care of the filling. Melt the remaining butter and add 1 cup flour, plain and vanilla sugar to it. Mix the mass until smooth. The filling should be soft so that it can be easily spread over the dough.

We take the dough out of the refrigerator and divide it into two parts. We roll each part into a layer 3-4 mm thick. We also divide the filling into two parts, use a spoon to distribute it on both dough cakes, leaving a little free space on one side of the cakes.

We roll up our cakes in tight rolls and grease them with yolk. We take a knife and with its blunt side make shallow indentations-stripes along the roll, and then cut it into 7-8 parts.

We spread the cookies on a baking sheet and bake at 175 degrees for 20-25 minutes until golden brown.

After the cookies have cooled down, we 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 (checked). :). And you can immediately eat it with tea or milk.

Recipe 4: Armenian gata from puff pastry

Many people call gata biscuits or crackers, as it is dry when finished. This property is very convenient for storage, due to the content of a large amount of oil in it, the gata does not dry for a long time, it is fresh and tasty. To get a gata with delicious layers, beautiful and aromatic, you need a little skill, and with our photos step-by-step cooking, you will get a real Armenian gata.

for the 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 making gata by kneading the dough. Pour flour on the table in a slide, put butter in the middle.

Chop the butter with flour. “Chop” should be as small as possible, so the dough will turn out flaky, and the friability of the finished gata depends on it.

When the butter and flour are sufficiently chopped, we again collect it up the hill, and in the middle we make a "hole".

Pour kefir at room temperature into the "hole". It is better to warm it up in advance when room temperature, otherwise the dough may get lightness and plasticity.

We extinguish the soda with vinegar and add it to the kefir. Stir a little so that the kefir rises like a "hat".

Now we put eggs in kefir.

Mix everything well until a homogeneous mass is obtained.

When all the ingredients are mixed, gently knead the dough. It should turn out to be soft, so do not mix a lot of flour during its formation, so the dough will turn out to be steep and tough.

Cover the finished dough with a towel and let it brew a little.

Let's start preparing the filling. Pour flour on the table again, put butter in it and grind it. Add sugar.

After adding sugar to the filling, rub it a little with your hands, then the sugar will be evenly distributed and the filling will become homogeneous.

We put the finished filling for the gata on a plate, prepare the work surface for the last stage - the formation of the roll.

We take out the dough, mix it a little again.

Roll out a plate about 3-4 mm thick from the dough. It is better to roll out the layer a little oblong, so that later you get a long and thin roll.

Put the filling on the dough, distribute it evenly over the entire layer of dough. We begin to gently roll a tight roll.

When the roll is ready, use a knife to slightly shape its even walls so that the roll is neat.

Beat an egg in a mixing bowl to grease the finished products.

Cut the roll into equal parts with a thickness of about 5-6 cm.

Put the chopped ghats on a greased baking sheet. Leave the distance between the products about 2-3 cm so that they do not stick to each other during baking.

Lubricate the ghats with a beaten egg.

We apply patterns on the ghats with a knife.

We send the baking sheet to the oven, preheated to 100 degrees. We bake for 40-50 minutes.

When the gata is ready, it is covered golden brown... We take it out of the oven.

Once it has cooled down, you can serve the gata on the table. 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)

Cooking the dough. Put flour, baking powder and a large pinch of salt into the food processor. Add cubes of soft butter. The quality of the butter is very important for good taste, therefore, I will not tire of repeating - choose a quality product, my oil is 82% fat.

Grind. If you don't have a combine, you can simply rub the flour and butter with your fingertips.

Add egg and milk with sour cream (or kefir). For the preparation of the dough, kefir or a similar fermented milk product is mainly used. But I don't often have kefir, but milk and sour cream are always in the refrigerator, and in general I love baked goods where the dough contains sour cream, so I replaced it with a mixture of sour cream and milk.

Knead the dough quickly. Then collect it with your hands into a ball. Put in the refrigerator for 20-30 minutes.

Cooking 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 running or stringy, add more flour, for example, another 20-40 grams.

Divide the mass in half, and add walnuts in one half (I chopped them quite finely in a blender). The filling is ready.

Divide the dough in half. Roll out the first piece into a large, elongated rectangle, about 3 mm thick.

Apply the filling evenly, not reaching a few centimeters at the far edge. It is not as easy to apply the filling 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 in a tight roll and press down slightly.

Brush with yolk, lightly beaten in a cup. 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 walnut ones.

Put in an oven preheated to 180 degrees, bake for about 20-25 minutes or until golden brown.

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 - walnut ones. To my taste, I liked both options equally, a small addition of nuts quite strongly changes the taste accent - from light creamy to pleasantly nutty. I couldn't choose which 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 delicious puff pastry that will appeal to both adults and children!

Recipe 6: Armenian gata cookies (with photo)

Delicate aromatic pastries. For everything about everything - an hour!

Butter - 150 g
Wheat flour, premium grade - 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.

We quickly grind into crumbs.

Add yogurt. Any fermented milk product can be used here. We knead a very smooth, docile, tender dough.

Divide into 3 equal parts, cover with foil from chapping, leave the dough to rest.

In the meantime, let's prepare the filling: add sugar and flour to the softened butter.

Grind into crumbly crumbs. Add a little more flour if necessary.

We take one of the three parts of the dough, roll it into a layer.

Sprinkle generously with prepared crumbs on top. If desired, you can add nuts, fresh berries, cinnamon, cocoa, etc.

Gently, tightly roll up the roll.

1. Mix half of cold butter (not warm) with salt, baking soda (not extinguished with vinegar) and 3 cups of sifted flour. You can grind butter and flour with your fingers in a deep bowl, or you can entrust this important mission to a food processor.

Pour kefir into the resulting flour crumbs, and turn on the batch again.

2. The dough should be elastic and smooth. If it sticks to your fingers, add a tablespoon of flour. I added about five tablespoons of flour.

Prepare the filling, for this melt the remaining butter, add 0.5 cups of flour, plain and vanilla sugar to it. Chop and add walnuts. You can use raisins instead of nuts. Stir the mixture until it becomes smooth. The filling should be soft so that it can be spread.

Divide the dough into two pieces and roll each into a thin rectangle.
Put the filling on top of the rolled out layer of dough and evenly distribute the filling.

3. Roll the roll tightly. You should get two rolls with a nut layer.
Using a curly knife, cut the roll into pieces approximately 3 cm wide.

Line a baking sheet with paper and place the cookies on top of it. Lubricate the top of each bite with refined sunflower oil or whipped yolk.
Set the temperature in the oven to 180 degrees, and bake the cookies for exactly half an hour (I have an electric one, it may take longer for gas time).

Calorie content: Not specified
Cooking time: Not indicated

Armenian gata is very tasty and unusual. Puff pastry recipe with an unusual filling. Few people will guess what ingredients are included in its composition. Preparing gata Armenian easily and quickly, even a teenager can handle it. These are quite budget baked goods that do not require large expenditures. Products for her are always available in the kitchen of every housewife. Also see how to cook.

Required products:

For the test

- butter - 150 g,
- wheat flour - 250 g (plus a little more),
- natural yogurt - 100 ml,
- baking powder - ½ tsp.,
- salt - a pinch.

For filling

Sugar - 200 g
- wheat flour - 200 g,
- butter - 80 g,
- vanilla sugar - 10g,
- yolk for smearing.

How to cook from a photo step by step

1. In a bowl, combine the sifted wheat flour, baking powder, salt and butter (preferably cold). Chop the mixture with a knife or crush it into crumbs. Tip: You can use margarine instead of butter.

2. Add natural yogurt to the resulting crumb. Tip: Matsun (yogurt) is traditionally used, but it can be substituted natural yoghurt or kefir.

3. Knead elastic, in moderation soft dough... If the dough sticks a lot to your hands, you can add a small amount of flour. Roll the resulting dough into a ball and wrap in cling film... Refrigerate for 40-50 minutes. Tip: You do not need to knead the dough for gata for a long time, so that the butter does not start to melt from the warmth of your hands. As a result, more flour will be required - and this will change the structure of the dough not for the better.

4. Meanwhile, prepare the filling for the gata. Combine sugar, flour, butter and vanilla sugar in a bowl. Rub all ingredients thoroughly into crumbs. Tip: you need to use only butter for the filling, you should not replace it with margarine. The taste of the filling will depend on this, and it should be fragrant with creamy "notes".

5. Divide the cooled dough into two pieces and roll one of them into a thin layer.

6. Spread some of the filling over the entire surface of the layer and tamp it a little.

7. Roll the filled layer into a tight roll.

8. Using a soft brush, brush the surface of the roll with egg yolk.

9. Cut the roll into diamonds 4-6 cm wide. To make the cut look much more beautiful and appetizing, use a curly knife (ribbed). Do the same with the rest of the test.

10. Cover the baking sheet with parchment. Transfer the pieces to a baking sheet. Use a fork to make a "grid" - this is a traditional pattern for Armenian gata... Place the baking sheet in a preheated oven. Bake the flaky Armenian gata at a temperature of 2000C - 10 minutes, then reduce the heat and continue to bake it until tender, already at a temperature of 1800C - 20 minutes. The gata should be beautifully reddened. Remove from baking sheet and cool.

11. Armenian puff pastry gata is ready. You can invite your family for a cup of aromatic tea.

Bon Appetit!
Also try to cook

If I were a sultan ... I would eat gata!

I inherited two recipes for baking gata (in our family they pronounced kyatA). According to one of them, it turns out crumbly, this type of kyat resembles a cookie, and according to the second, a small round butter cake, flatbread from yeast dough... These two recipes are united by a filling called horiz - a mixture of powdered sugar with ghee and flour. Today I propose to bake a round traditional kyat. In my childhood, it was mainly my great-grandmother who baked, and all sweet pastries belonged to oriental sweets. I remember stories that round kyat is baked on special occasions, for weddings, celebrations, but we always had it, it was baked goods for every day. Everything yeast cakes by A selection home recipes oriental sweets -

Composition: (I was expecting a large crowd of guests, so I baked 12 pies the size of an average plate. You can reduce the amount of products proportionally by half).

For butter yeast dough:

Milk - 200 grams
Yeast - 50 grams pressed (4 flat teaspoons dry)
Sour cream - 150 grams
Eggs - 4 pieces
Sugar - 150-200 grams
Butter - 100 grams
Salt - 1/2 teaspoon
Vanillin - 2 sachets (2 grams)
Flour - about 700-800 grams + 100 grams for pouring when preparing and rolling the dough
2-3 yolks for greasing the top of the whale
Odorless vegetable oil for greasing baking paper

For stuffing:

Ghee butter - 300 grams
Sugar - 400 grams
Flour - 200-250 grams

Preparation

Prepare a dough for yeast dough - heat a glass of milk to a temperature slightly warmer than room temperature. Add yeast, add 1 tablespoon of sugar, about 100 grams of flour, stir. I use pressed yeast, I don't really trust dry yeast. Dough consistency like pancake dough.

Prepare dough

Cover and leave warm for half an hour. The dough should greatly increase in volume.

Mix sour cream, sugar, vanillin and salt.

Beat with a whisk.

Beat with a whisk

Add oil

Mix the resulting mass with dough.

Mix with dough

Add the sown flour in small portions.

Add flour

Knead a breathable, non-sticky dough. Cover the dough and leave in a warm place for 30-40 minutes.

Add flour, knead the dough

Prepare the kyat filling. (I immediately put aside a couple of tablespoons of ghee, because I want to make one kyata with salted filling, my great-grandmother called such a Shirak kyat. butter dough... Shirak kyata is very good with a cup of sweet). Fry the flour in a dry frying pan, stirring occasionally. It is not necessary to achieve brown color, as soon as the flour begins to change color from below and a pleasant smell is felt, you can turn it off. Mix ghee with powdered sugar or fine sugar and add cooled flour in small portions. Do not pour out all the flour at once! You need no more flour than butter.

Mix the oil. icing sugar, flour

Grind the filling into crumbs with your hands.

Grind into crumbs

In the meantime, the dough came up very well (I barely managed to catch it!)

The dough has increased in volume

Grease your hands with butter or powder with flour and knead the dough until it completely ceases to stick to your hands.

Dough for kyatu

Divide the dough into parts, set aside one part for the Shirak kyat with salted filling. Divide the filling "by eye" according to the number of future sweet pies. The kyata should not be very large, remember the cake that Nina, the heroine of Natalya Varley, in the Caucasian captive is eating under the immortal song “If I were a Sultan”? Roll out flat cakes 1-1.5 cm thick. Coat with melted butter.

Roll out round cakes

Place the filling in the middle. Each cake should contain about the same amount of filling in volume as the dough.

Lay out the filling

Gather, pinching, the edges of the dough towards the center into an envelope, as if shaping.

Carefully pinch the edges and gently flatten the bun into a cake, turn it over with the seam down and roll it out, straightening it with your hands and trying to give it a round shape.

Form a cake

Cover a baking sheet with parchment, grease with oil. Arrange the tortillas seam side down. Smear with yolk and apply a pattern with the back of the knife, usually rhombuses made of stripes, if there is no special seal. ( Great-grandmother had such a seal, I think, it is still in many Caucasian families, but an employee brought me for a photo, this seal was made in 1929).

Seal for kata

Pierce the kyata in several places with a fork so that hot air comes out.

Brush with yolk, apply a pattern

Bake a traditional round kyata in an oven preheated to 180 degrees for 15-20 minutes until a bright golden color.

Round kyata

The last one to cook is the Shirak kyat. I still have flour, mix it with butter, in such a proportion that you can grind it into crumbs. Lightly salt, the taste should be pleasant, slightly salty. Put this filling into the last cake. Kyata is ready. These pies do not stale for a long time, you can store them at room temperature in a tightly sealed container for a week. Bon Appetit!

Yeast dough gata

The last digression, another impression of childhood - in the family of my mother's friend, a coin was baked into a kyat and the one who came across it was always very happy and it was believed that he would be lucky. At home, I also asked that they put a coin in the cake, I really wanted to pull it out. But my great-grandmother never did this, because there is another belief - if the knife touches a coin when cutting a kyat, then the family will be in misfortune ... These are the things that come to mind when you cook according to old family recipes. Now nothing prevents me from baking a coin and fulfilling my childhood dream. Why am I not doing this?

Armenian cuisine is characterized by diversity and exoticism. Culinary traditions individual regions of the country have many differences. Over the centuries, they have been formed and passed on to young generations, filling the life of the local population with a variety of flavors and aromas. The topic of the article will be recipes for making Armenian gata at home.

Gata is a Caucasian dessert reminiscent of a burger or a puff pastry. Who and when created the delicacy is unknown, but historians found the first mention of the gata in the creation of Vardan Aygektsi entitled "Pig and Gata", written at the turn of the 12th and 13th centuries.

Brave Armenian chefs are not afraid of experiments. Therefore, some dishes have many cooking options, and gata is no exception. In Armenian cuisine, these cookies are held in high esteem. Professional chefs and ordinary housewives bake it for the holidays and on weekdays.

It is impossible to call gata easy for the figure and stomach, 100 grams of dessert contains 300 kilocalories.

Traditional recipe for Armenian gata

Armenian kyat is getting ready different ways... I'll take a look at popular cooking options. I'll start with the traditional recipe, because this is the basis for experimentation and the realization of culinary fantasies.

Ingredients

Servings: 6

flour 600 g
sour cream 100 g
butter 150 g
sugar 200 g
egg yolk 1 PC
soda ½ tsp

Per serving

Calories: 389 kcal

Proteins: 5.9 g

Fats: 20.8 g

Carbohydrates: 45 g

35 minutes Video Recipe Print

Grind one hundred grams of butter with two glasses of flour, add sour cream with soda and mix. I knead the dough. The result is a homogeneous elastic mass.

For the filling, grind the remaining flour, 50 grams of butter and sugar into crumbs. Sometimes I add a pinch of vanilla sugar. I divide it into four parts, roll each into a layer three millimeters thick, spread the filling and make rolls.

So that the Armenian gata after baking has a glossy surface, I grease the rolls with yolk diluted with water and cut into pieces. I spread the kyata on a baking sheet and send it to the oven. I bake at 200 degrees for 20 minutes.

Puff pastry gata

Under the influence of high temperature, the filling of the Armenian gata softens, soaks the dough and transforms into butter cream.

Ingredients:

Puff pastry - 500 g.
Flour - 3 cups.
Butter - 1 pack.
Sugar - 2 cups.
Egg yolk - 1 pc.
Vanillin - a pinch.

Preparation:

Defrost puff pastry, after I make the filling. Combine slightly melted butter with sugar and flour, add vanillin. It turns out a crumb.
I roll out the ready-to-use dough into a rectangle 5 millimeters thick, spread the filling and form a tight roll.
Using a rolling pin, I give the roll a flat shape, then grease it with whipped yolk and cut it into pieces with a curly knife.
I bake Armenian gata from puff pastry in the oven at 170 degrees until a beautiful crust appears.

Real round Armenian gata

Now I will consider a recipe for making real Armenian pastries - gata pie. Thereby original recipe you will delight your family with a delicacy that the household did not even know existed.

Ingredients:

Butter - 100 g.
Flour - 500 g.
Milk - 100 ml.
Dry yeast - 1 spoon.
Egg - 2 pcs.
Sugar - 4 tablespoons.
Salt - 0.25 tablespoons.
Vanilla sugar - 1 spoon.

FILLING:

Ghee butter - 200 g.
Powdered sugar - 1 glass.
Vanilla sugar - 1 spoon.
Flour - 1.5 cups
Yolk - 1 pc.

Preparation:

Making dough... I dissolve yeast in warmed milk, add flour, stir and put in a warm place for half an hour so that the mass increases. Beat eggs, butter and vanilla sugar, add to the dough along with salt.
Gradually add flour, mix. Doing dense dough... I transfer it to a suitable container and leave it under a lid in a warm place for another half hour.
I am engaged in stuffing ... I rub flour and butter with my hands, add vanilla sugar and powdered sugar. It turns out a homogeneous crumb. Preheat the oven to 180 degrees.
I divide the dough into three parts, roll out small juices, grease with melted butter, spread the filling, connect the edges. With my fingers I form a blank and roll it out with a rolling pin so that the thickness of the cake is one and a half centimeters.
I put the pies on a greased baking sheet, grease with egg yolk and send them to a preheated oven for 25 minutes. I take out the finished gata from the oven, transfer it to a towel and cover it.

Video recipe

Gata with nuts recipe

Gata is a sweet treat that welcomes experimentation. In the next recipe, I suggest adding some walnuts to the filling. This ingredient diversifies the taste of Caucasian biscuits.

Ingredients:

Flour - 3 cups.
Margarine - 300 g.
Sour cream - 1 glass.
Walnuts- 0.5 cups.
Yolk - 1 pc.
Sugar to taste.
Vanillin - 1 spoon.
A pinch of salt and soda.

Preparation:

I mix two glasses of sifted flour with salt and soda, add 250 grams of margarine passed through a grater, grind everything. I add sour cream to the dough and mix until smooth. It turns out an elastic and elastic workpiece, which I divide into four parts. I wrap each one in foil and send it to the refrigerator for an hour.
I am engaged in stuffing. I chop the kernels of walnuts with a knife or crush them with a rolling pin into small crumbs, add sugar or honey, finely chopped butter and vanillin. I add a glass of flour to the mass and mix. Crumbs of a uniform consistency are obtained.
In turn, I take out pieces of dough from the refrigerator, roll them into rectangular flat cakes, spread the filling and form rolls. I pierce each workpiece with a fork and apply a pattern, then cut it into triangles and spread it on a baking sheet with parchment paper, grease it with yolk.
I bake the gata at 180 degrees for a third of an hour. I control the process so as not to get too dark a crust. Serve with unsweetened tea, cocoa or fruit drink. It's still delicious.

Cooking Armenian gata on kefir

Armenian gata is made from sour cream, but kefir is also great. Fermented milk product adds flavor ready-made dessert unforgettable shades.

Ingredients:

Butter - 250 g.
Flour - 3.5 cups.
Kefir - 0.75 liters.
Sugar - 0.5 cups.
Egg - 1 pc.
Yolk - 1 pc.
Vanilla sugar - 2 tablespoons.
Baking powder - 0.5 tablespoons.
A pinch of salt.

Preparation:

I knead the dough. Pour 2.5 cups flour into the blender bowl, add 125 grams of chopped butter, baking powder and a little salt. I grind the mass. If there is no blender, I grind the flour and butter by hand.
I combine the resulting crumb with kefir and an egg. I knead. I wrap it in plastic and send it to a cool place for half an hour. While the dough is resting, I am filling it.
Combine the remaining butter with a glass of flour, plain and vanilla sugar, mix until smooth. The result is a soft filling that is easy to spread.
I divide the cooled dough into two parts, roll it into layers three millimeters thick, distribute and form the filling. I make shallow notches on the rolls with the back of the knife, after which I cut each roll into 8 parts.
I put the prepared gata in a baking dish, grease it with yolk and bake in the oven for 20 minutes at 175 degrees. I store the dessert in an airtight container, otherwise it dries quickly.

Cooking recipe on yogurt

As far as I know, Armenian chefs use yogurt to prepare the considered kyat. If you don't know, yogurt is an Armenian fermented milk product based on milk and sourdough.

Ingredients:

Butter - 1 pack.
Matsoni - 1 glass.
Egg - 1 pc.
Flour - 2.5 cups.
Soda - 0.5 tablespoons.
Yolk - 1 pc.

FILLING:

Melted butter- 100 g.
Sugar - 1 glass.
Flour - 1 glass.
Vanilla sugar - 2 packs.

Preparation:

Mix the egg with butter, add yogurt, soda, flour and knead soft dough. If done correctly, it doesn't stick to your hands.
For the filling, I diligently grind the butter with sugar, add flour and continue to grind to a crumb state. Then I add vanilla sugar.
I divide the dough into two halves. I roll each part into a layer, spread the filling on top, form rolls and fasten the ends.
I cut each roll into pieces with a curly knife, put it on a baking sheet, grease it with yolk and bake in the oven at 180 degrees until a beautiful crust appears.

Azerbaijani gata recipe

Delicious Armenian kyat is also prepared in Azerbaijan, where there are several varieties of delicacies. Among them are the gata of Nakhichevan, Karabakh and Baku. They differ in cooking technology, but insignificantly. I will consider the simplest recipe preparation - ghats of Baku. Despite its simplicity, the treat melts in your mouth and brings a lot of pleasure.

Ingredients:

Flour - 3 cups.
Egg - 1 pc.
Sour cream - 1 glass.
Butter - 150 g.
Baking powder - 1 spoon.
Yolk - 1 pc.

FILLING:

Sugar - 1 glass.
Flour - 0.5 cups.
Frozen butter - 100 g.

How to cook:

Add baking powder, egg, sour cream and soft butter to the sifted flour. I knead a soft dough, wrap it in foil, send it to the refrigerator for half an hour.
To prepare the filling, butter from freezer I pass it through a grater, add sugar and flour. I grind the mass and put the filling in a cold place for a third of an hour.
I divide the dough into three parts, roll it into layers, spread the filling on top. From each layer I make a roll, cut into pieces, transfer to a greased baking sheet. I grease each kyat with yolk.
I send the baking sheet to the oven. I bake at 180 degrees for 35 minutes. This time is enough for the kyata to acquire a beautiful crust.

I hope, thanks to the recipes I have shared, you will delight your family with delicious and aromatic Armenian gata cookies. It goes well with any drinks: tea, coffee, cocoa, fruit and berry compotes and juices. Bon Appetit!