2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Armenian cuisine is the oldest in the Caucasus region. Its traditions have been preserved for millennia. To this day, Armenians have a habit of gathering the whole family on all occasions. Apart from the traditional Armenian dishes, the guests are always treated to one of the typical ones Armenian desserts.
One of the most ancient Armenian desserts is gata. In ancient times it was prepared in toner - a special oven used to this day in some rural areas of Armenia.
Nowadays, the sweet temptation is prepared in an oven and can be found in any confectionery in the country. There are many variations for its preparation. It basically consists of flour, butter, sugar and vanilla, with a filling called choris. Here's how to make it:
Gata
Necessary products:
For the dough: 550 g flour, 250 g soft butter, 2 eggs, 1 tsp. yogurt, ¾ tsp. soda, a pinch of salt, two drops of vinegar
For the stuffing: 180 g soft butter, 1 and ½ tsp. crystal sugar, 2 vanilla, 1 and ½ tsp. flour, 1 egg to spread
Method of preparation: Soda, salt and vinegar are mixed in a bowl. Add the flour and of course together with the butter. Finally, add the eggs and yogurt. The mixture is mixed with a mixer until a dough is obtained. Cover with foil and put in the fridge for an hour.
While the dough is rising, prepare the filling. Mix the soft butter, sugar and vanilla in a bowl. Add the flour, mix and mix with a fork until crumbs are obtained. Refrigerate until the dough is ready.
The rolls need a large tray lined with baking paper. The oven is heated to 180 degrees.
Take the dough out of the fridge and divide it into three equal parts. The first is rolled thinly in the shape of a rectangle. The stuffing is also mentally divided into three. The first part of it is sprinkled evenly with your hands on the dough. Leave about an inch of uncovered distance around the edges.
The roll is cut from the long side. Tap lightly with each scroll. The end edge must fall from the bottom of the roll. The rolled roll is transferred to the tray. It is cut diagonally into pieces about 4 cm thick. Patterns are made on the surface with the help of a fork. Spread egg on top.
The remaining pieces of dough and stuffing are rolled in the same way. Cut, spread with a fork and spread with egg. The rolls are baked for about 30 minutes at 180 degrees. When they are ready, take them out of the oven and cut them into pieces so that the filling does not stick. They can be stored in a closed bowl for up to a week after cooking.
Serve hot or cold with coffee.
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