Flaky and Buttery Armenian Gata
The buttery sweet aroma of Armenian Gata is inviting and comforting. Its crinkly edges unveil layers of crumbly streusel nestled within tender dough. This bite-sized variation is just one among many versions of Armenian Gata. Its petite size not only presents beautifully, but also ensures long-lasting freshness.
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Ingredients
Pastry dough
- ½ cup sour cream 150 g
- 2 tablespoon sugar
- 1 ½ cup flour 250 g
- 1 teaspoon yeast
- 1 ½ cup Butter 150 g divided
Filling
- ½ cup butter clarified 100 g
- ¾ cup sugar
- 1 cup flour
- Vanilla
Egg wash
- 1 egg
- 1 tablespoon Honey
Instructions
Making the Gata Dough:
- In a standing mixer, combine the 1/2 cup of butter, sugar, and sour cream.½ cup sour cream, 2 tablespoon sugar, 1 ½ cup Butter
- Gradually add the yeast and fold into the flour.1 teaspoon yeast, 1 ½ cup flour
- Mix until the dough forms.
- Shape the dough into a ball and leave it in the bowl (covered) to rest and allow the yeast to activate. (the dough should noticeably rise)
- Divide the 100 g ( 1 stick) of butter into 8 pieces.1 ½ cup Butter
- Divide the dough into 10 equal portions.
- Work with 5 dough balls a time.
- Roll each dough ball into an 8-inch (20 cm) circle.
- Spread butter on each circle, layering them on top of each other. Evenly coat each circle with butter, leaving a slight border at the edges but do not butter the last 5th circle.
- Proceed with the second stack, repeating the identical process with the remaining five dough balls.
Making the Streusel Filling:
- In a frying pan, toast the flour over low heat for about 5 minutes, just until it begins to change color slightly.1 cup flour
- Transfer the toasted flour to a bowl and add the sugar. Mix them together.¾ cup sugar
- Drizzle vanilla into the melted butter and add it to the flour mixture.½ cup butter clarified, Vanilla
- Use a pastry cutter or your hands to thoroughly blend the ingredients until the mixture resembles damp sand.
Forming Gata:
- Preheat the oven to 350°F (175°C).
- Take the dough out of the refrigerator and place it on a lightly floured counter.
- Roll the dough into a rectangle measuring 11x18 inches (28x45 cm).
- Evenly distribute the streusel filling over the dough and gently pat it down to adhere without poking it through.
- Starting from the long side, carefully roll the dough up. Ensure the seam stays on the bottom as you reach the other end, creating an 18-inch (45 cm) log.
- Gently flatten the log slightly, and use a serrated knife to cut it into 10 equal pieces.
- Repeat with the second dough.
- Place the pieces on a baking sheet and lightly brush them with the egg wash.
- Bake for 30 minutes in the preheated oven.
- Once the baked Gata is out of the oven, brush it with the honey-water mixture and transfer it to a wire rack to cool.1 egg, 1 tablespoon Honey
Notes
