Easy Gata Recipe: Perfectly Crisp Armenian Pastry in 15 Mins

Ingredients

For the Dough:

400 grams (3 cups) flour
250 grams (1 cup) cold butter
1 tablespoon (without a heap) baking soda
200 grams (1 cup) sour cream (15-20%)
1 egg
1 pinch of vanilla or vanilla sugar

For the Filling:

250 grams (1.25 cups) sugar
10 grams (0.5 tablespoons) vanilla sugar
250 grams (2 cups) flour
100 grams (0.5 cups) soft/melted butter

For Brushing:

1 egg yolk
1 tablespoon milk

Equipment

Mixing Bowls
You'll need a large bowl for the flour mixture and a smaller one for the egg and sour cream mix. Use sturdy bowls that can handle a bit of vigorous mixing.
Sifter
Sifting the flour ensures a lump-free dough, making your Gata extra light and fluffy.
Rolling Pin
A reliable rolling pin is essential for evenly rolling out the dough. If you don't have one, a wine bottle can work in a pinch!
Baking Sheets
Use non-stick baking sheets to ensure your Gata bakes evenly and doesn’t stick. Line them with parchment paper for easy cleanup.
Knife
A sharp knife (or special Gata knife) is necessary for slicing the dough into perfect pieces.
Brush
A pastry brush is handy for brushing the egg yolk and milk mixture on top of the Gata.

Instructions

Step 1

Preparing the Dough

Sift the flour. Then add the grated cold butter (periodically coat the butter with flour to make it easier to work with) and vanilla or vanilla sugar.

Combine the ingredients by rubbing them together with your hands or a fork to create a crumbly texture. Work quickly so the butter doesn't melt.

In a separate bowl, mix the egg with the sour cream. Then add the baking soda and mix until smooth.

Combine with the flour mixture to form the dough. Knead the dough for 1-2 minutes until it does not stick to your hands. If it seems too dry, add a bit more flour.

Refrigerate the dough for 1 hour.

Step 2

Making the Filling

Mix the flour, sugar, vanilla sugar, and soft/melted butter to create a soft crumbly mixture.

Step 3

Assembling the Gata

Divide the dough in half and roll it out thinly.

Sprinkle half of the sweet filling mixture over the dough. Fold in the edges slightly and roll it into a log.

Use a rolling pin to gently press down the sides and top, combining the filling with the dough and stretching the log a bit.

Cut the log into pieces using a special Gata knife or a regular knife.

Brush the pieces with the mixture of egg yolk and milk, then sprinkle a bit of the filling on top for a crispy crust.

Step 4

Baking

Preheat the oven to 180°C (350°F).

Bake the Gata for approximately 15 minutes until they have a nice golden crust.

Let the Gata cool and dry completely for about 30 minutes. Do not cover the Gata to maintain its crispy texture.

Step 5

Enjoy

Serve and enjoy your delicious homemade Gata!

Servings

Serving suggestions and ideas:

Imagine a delightful Sunday brunch with a platter of freshly baked Gata pastries at the center. Pair these sweet treats with a lush bowl of mixed berries 🍓🍇, fresh from the market.

Feeling a bit more indulgent? Serve your Gata with a scoop of vanilla ice cream 🍦 on the side. The warm, flaky pastry pairs perfectly with the cold, creamy ice cream, making each bite a heavenly experience.

For a more traditional touch, serve your Gata with a cup of rich Armenian coffee ☕. The deep, strong flavor of the coffee beautifully complements the sweet, buttery notes of the Gata. If coffee isn't your thing, a fragrant cup of herbal tea 🌿 works wonders as well.

Hosting a party? Arrange mini Gata pieces on a tiered dessert stand and let your guests help themselves. Add a touch of elegance with some powdered sugar dusted over the top, and you’ll have a show-stopping dessert station! 🎉

Variations

Gluten-Free Variation: 🌾❌

For a gluten-free version, substitute the regular flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum to maintain the dough's elasticity.

Vegan Variation: 🥕🌱

To make the Gata vegan, replace the cold butter with a plant-based butter alternative. Swap the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water), and use coconut cream instead of sour cream for a similar rich texture.

Faq

How can I prevent my dough from sticking?
Keep your dough cold and work quickly. Adding a bit of flour to your hands and work surface can also help prevent sticking.
Why is my Gata not as crispy as I'd like?
Ensure you don't cover the Gata while it's cooling. Letting it air dry maintains its crispy texture.
What can I do if my filling is too dry?
If the filling mixture appears too dry, add a bit more soft/melted butter to achieve a crumbly yet cohesive texture.
Can I freeze the dough?
Yes, you can freeze the dough for up to a month. Thaw it in the refrigerator overnight before use.
How do I achieve an even golden crust?
Brush the pieces generously with the egg yolk and milk mixture, ensuring every part is covered evenly.
Can I add nuts or fruits to the filling?
Absolutely! Feel free to mix in some finely chopped nuts or dried fruits to the filling for an extra layer of flavor.