How to bake Armenian gata quickly. Armenian gata: cooking the famous oriental sweet at home. Gata recipe from ready-made puff pastry

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 kyata resembles a cookie, and according to the second - a small round rich pie, a cake made from yeast dough. Combines these two recipes with a filling called horiz - a mixture of powdered sugar with melted butter and flour. Today I propose to bake a round traditional kata. In my childhood, my great-grandmother mostly baked, and all sweet pastries belonged to oriental sweets. I remember stories that round kyata is baked on special occasions, for weddings, celebrations, but we always had it, it was baking for every day. All yeast pies by A compilation homemade recipes for oriental sweets -

Compound: (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 food proportionally by half).

For sweet yeast dough:

• Milk - 200 grams
• Yeast - 50 grams pressed (4 teaspoons without a slide 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 sprinkling when preparing and rolling out the dough
• 2-3 yolks for brushing the top of the kyata
• Odorless vegetable oil for greasing baking paper

For stuffing:

• Melted butter - 300 grams
• Sugar - 400 grams
• Flour - 200-250 grams

Cooking

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

Prepare a dough

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

Mix sour cream, sugar, vanilla and salt.

Beat with a whisk.

Beat with a whisk
Add oil

The resulting mass is mixed with dough.

Mix with steam

Add small amounts of sown flour.

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 stuffing for the kata. (I immediately set aside a couple of tablespoons of melted butter, because I want to make one kyata with salty filling, my great-grandmother called this Shirak kyata. Shirak kyata has an unusual and pleasant combination of salty filling with sweet and rich dough. Shirak kyata is very good with a cup of sweet). In a dry frying pan, fry the flour, stirring. It is not necessary to achieve a brown color, as soon as the bottom of the flour begins to change color and a pleasant smell is felt, you can turn it off. Mix melted butter with icing sugar or fine sugar and pour in the cooled flour in small portions. Do not pour out all the flour at once! No more flour is needed than butter will “take”.

Mix oil. powdered sugar, flour

Rub 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

Lubricate your hands with oil or powder with flour and knead the dough until it completely stops sticking to your hands.

Dough for kyata

Divide the dough into parts, set aside one part for Shirak kyata with salty filling. Divide the filling “by eye” according to the number of future sweet pies. Kyata should not be very big, remember the cake that Nina, the heroine of Natalya Varley, eats in the Caucasian prisoner to the immortal song “If I were a sultan”? Roll out cakes 1-1.5 cm thick. Spread with melted butter.

Roll out round cakes

Put the filling in the middle. In each cake, the filling should be about the same volume as the dough.

Lay out the stuffing

Collect, pinching, the edges of the dough to the center into an envelope, as when forming.

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

form a cake

Line a baking sheet with parchment, grease with oil. Place cakes seam side down. Lubricate with yolk and apply a pattern with the back of the knife, usually rhombuses from stripes, if there is no special print. ( My great-grandmother had such a seal, I think many Caucasian families still have it, but an employee brought me for a photo, this seal was made in 1929).

Seal for kata

Pierce the kata in several places with a fork to release hot air.

Lubricate 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 to cook Shirak kata. I have flour left, mix it with butter, in such a proportion that it can be ground into crumbs. Lightly salt, the taste should be pleasant, slightly salty. Put this filling in the last cake. Kitty 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. Enjoy your meal!

Gata from yeast dough

The last retreat, another childhood impression - in the family of my mother's girlfriend, a coin was baked in a kata, and the one who came across it was always very happy and it was believed that he was lucky. At home, I also asked to put a coin in the cake, I really wanted to pull it out. But great-grandmother never did this, because there is another belief - if a knife touches a coin when cutting a kyata, then the family will face 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 don't I do it?

The Armenian gata (kata) is known all over the world. This oriental sweet is served not only to the usual, but also to the festive table. At home, not a single wedding or other significant event can do without it. In Armenia, there is even a sign: if on New Year's Eve, when cutting a round gata, a knife touches a coin that the hostess puts in a dish before baking, this promises misfortune in the coming year. In our country, this sweet resembles biscuits to many, but it is at least wrong to call gata that way.

Traditional round gata

Depending on the region of the country, cooking recipes differ, as for the dough itself. In one corner of Armenia, it is made in a non-dough way, in another - with dough, in the third - from puff pastry. The shape of sweetness can also be different: from small rectangular products to large round cakes. The latter is the traditional one.

Yerevan Baking Ingredients:

• 300-320 g flour;
• 250 g butter;
• 1 glass (fermented milk product);
• ¼ large spoon of soda;
• a pinch of salt;
• a few drops of vanilla;
• 1.5 cups of powder;
• 0.5-1 cup flour;
• 80 g melted butter.

The last four items on the list are used for filling. If matsoni is not available, then this is not a problem, since you can cook Armenian gata at home using ordinary kefir. Instruction:

1. Pre-sifted flour is poured into a mixing container.
2. Soda and a pinch of salt are added.
3. Butter in a frozen state is rubbed on a kitchen grater and added to a container with a mixture of bulk ingredients.
4. A slide is formed from the oil, in the middle of which a recess is made, where matsoni is poured. The dough is kneaded.
5. The finished mass is divided into three portions, each of which is wrapped in cling film and placed in the refrigerator for 30-49 minutes.
6. These 40 minutes are used to prepare the filling: powder, vanilla and ghee are mixed and pounded white with a mixer.
7. At the end, such an amount of flour is added so that the filling becomes crumbly. It is divided into six equal portions - two for each piece of dough.
8. Next, the dough is rolled out and one part of the filling is distributed, the edges are pinched, the dough is folded several times. After that, the second part of the sweet stuffing is rolled out again and laid out. Pinches again and folds several times. Similar actions are carried out with the rest of the dough pieces.
9. Yerevan gata is baked on a baking sheet with parchment paper at an oven temperature of 200C for no more than 10 minutes, then the heat is reduced by 20C and baked until cooked.

It should be noted that if this dish is prepared from yeast dough, then it must also be layered, as described in paragraphs 8-9.

Recipe for gata in the form of "cookies"

If vanilla is included in the list of products, it is preferable to use this product in its natural liquid form. This is exactly what Armenians use, who are very fond of adding it to sweets and desserts.

Cookie Gata Ingredients:

• 0.25 kg of butter;
• 0.5-0.6 kg of flour;
• 2/3 cup of kefir;
• 0.1 kg of sugar;
• 2 eggs;
• ¼ large spoon of baking powder;
• 1 large spoon without a slide of vanilla sugar;
• a pinch of salt.

One of the eggs is needed to lubricate future baking, for this you need only the yolk. From the specified number of products, an average of 15-16 sweets will be obtained. If desired, the number of servings can be changed in one direction or another, but then adjustments should be made for the baking time (larger sweets are baked longer, thinner and smaller ones, respectively, faster). If a delicious round gata involves foliation, then this recipe does not require this. Cooking step by step:

1. Sifted flour is poured into the container (one glass of flour is left for the filling), baking powder, salt and half of the specified amount of butter is laid out. The mass is mixed until smooth (you can use a mixer, blender).
2. One egg is added, kefir is poured. The dough is kneaded and left for the same period of time that is necessary for the preparation of the filling.
3. The rest of the butter is melted in a water bath (the Armenian recipe calls for softened butter, not melted butter).
4. A glass of flour, vanilla sugar and ordinary granulated sugar are added to the oil. Mixed. The finished mixture should have a uniform and soft texture.
5. The dough is divided into halves, each of which is rolled into a layer (up to 4 millimeters thick).
6. One half of the filling is distributed over the rolled out layer so that the edges remain intact. The second half - on the second layer.
7. Two rolls are formed from the dough with the filling, the upper part of which is smeared with slightly beaten yolk.
8. With a knife, shallow stripes are applied along each of the rolls. Then they are cut into 7-8 servings each.
9. Gata is baked in Armenian style when the oven is heated to 175C for no more than 25 minutes. The finished sweetness should acquire a ruddy golden color. Served after cooling.

To store this confectionery, it is recommended to use a resealable pack or container with an airtight lid, then it will remain soft and will not dry out.

Gata recipe from ready-made puff pastry

Given the busyness of a modern person, there is not always time for, but this is not a reason to deprive yourself of this Armenian delight. Store-bought puff pastry is also of high quality and tasty.

Ingredients for Armenian pastry:

• packaging of the finished puff (0.5 kg);
• 0.48 kg of flour;
• 2 eggs;
• 0.2 kg of butter;
• 0.4 kg of sugar;
• a pinch of vanilla.

One of the specified number of eggs is intended for lubrication of products before baking, for which only the yolk is used. This Armenian gata recipe is practically the easiest of all the options. Cooking scheme:

1. The puff is taken out of the freezer for defrosting.
2. At this time, the filling is being prepared: softened butter is ground with sugar, vanilla, egg and flour to a crumb state.
3. The dough is rolled out into a rectangular layer (no more than 5 millimeters thick).
4. The filling is evenly distributed over the surface of the layer.
5. A roll is formed, which is flattened with a rolling pin.
6. The upper part is smeared with slightly beaten yolk.
7. Small portions are cut with a curly knife.
8. Products are baked in an oven heated to 170C. Readiness is determined by rosiness - sweets should be a rich golden color.

This is not only the easiest, but also the fastest option for making puff pastry gata. The process takes a minimum of time, and the result is not inferior in taste to more complex analogues.

Gata with nuts

Any popular dish eventually becomes a victim of experiments and sometimes quite successful ones. These include a variant of this treat with walnut kernels. We take:

• ½ cup nuts (walnuts, peeled);
• 0.48 kg of flour;
• 0.25 kg margarine;
• 0.05 kg of butter;
• 1 yolk;
• 0.3-0.4 kg of sugar;
• 0.25 g sour cream;
• a pinch of vanillin;
• a pinch of salt;
• a pinch of soda.

The amount of sugar in the recipe depends on the desired sweetness of the finished product, so it can be adjusted to your liking. How to prepare puff gata with nuts in stages:

1. Sifted flour (not all, two glasses) is mixed with salt, soda, grated margarine and sour cream.
2. The mass is mixed until smooth and divided into four identical pieces, each of which is wrapped in cling film and left in the refrigerator for an hour.
3. At this time, the preparation of the filling begins: the crushed nut kernels are ground to a crumb state and mixed with sugar, vanilla and chopped butter.
4. Flour is added to the mass (the remaining glass) and the mixture is brought to the state of crumbly crumbs.
5. Each piece of dough is rolled out in turn into rectangular layers.
6. The filling is evenly distributed.
7. Rolls are formed, the surface is pierced in several places.
8. Rolls are cut into triangles, which are smeared with yolk and laid out on a baking sheet (it is recommended to use parchment paper).
9. Products are baked in an oven heated to 180C for no more than 20 minutes.

Whatever recipe these sweets are prepared for, the result of each of them is beautiful and mouth-watering products, which is confirmed by numerous photos and videos.

Video: Armenian gata (kata) - the best recipe

Gata, or kata, or kada is an oriental sweet, the most famous Armenian pastry, extremely tasty. It reminds either puff pastries, or rolls with a sweet filling. During cooking, the gata is cut into small pieces, which is why they began to call it cookies.

To prepare this oriental sweet, you need a fairly simple set of products, but the cookies turn out to be incredible, with a complex and unusual taste. When I tried gata for the first time and tried to figure out my taste impressions, I thought that gata somehow resembles juicy, although there is no cottage cheese in Armenian cookies. Perhaps the fact that a large amount of butter in the dough and filling makes the cookies soft, tender, buttery, with a distinct creamy taste. And gata reminded me of baklava.
But now I don't compare gata with anything. For me it is incomparable to anything, but just very, very tasty and loved.

Traditionally, butter, flour and sugar, as well as vanilla, are taken as fillings for gata. Of course, there is no doubt that it is best to use natural vanilla for making gata, which Armenians love to add to their desserts. In some versions of cookies, chopped walnuts are also added to the filling, while in others the dough is kneaded without eggs.

Cooking time: about 1 hour
Ingredients for making 14-16 cookies

Ingredients

• 250 grams of butter
• 3.5 cups flour
• 0.75 cups of kefir
• 0.5 cup sugar
• 1 egg and 1 yolk for greasing cookies
• 2 teaspoons vanilla sugar
• 0.5 tsp baking powder
• a pinch of salt

Gata (kata) is a well-known Transcaucasian (Armenian, Azerbaijani) national confectionery product made from yeast dough with filling, which is a puff pastry. There are several varieties of gata, which differ in filling, dough kneading features, and so on. Gata is so diverse - Artsakh, Stepanavan, Karaklis, Gugar, Yerevan, Gyumri, you can’t list everything.

We bring to your attention the recipe - Gata (kata) Armenian. For cooking Armenian - Karaklisi gata the dough is not rolled out very thinly, a thick layer of filling is laid out, rolled up, which is cut into pieces and.

Armenian gata recipe

5 of 1 reviews

Gata (kata) Armenian

Type of dish: Bakery

Cuisine: Armenian

Ingredients

• Dough:
• Flour - 2 tbsp.,
• butter - 250 g,
• yogurt or matsoni - 1 tbsp.,
• salt - to taste,
• soda - 0.5 tsp,
• Filling:
• Flour - 1.5 tbsp.,
• powdered sugar - 1.5 tbsp,
• vanilla sugar - 1 tsp,
• melted butter - 80 g,
• egg yolk for lubrication - 1-2 pcs.

Cooking

1. First of all, sift the flour with salt and soda. Add butter and chop with a knife until crumbs form.
2. Then, pour in yogurt or matsoni, mix, roll the dough into a ball, then knead it a little (if the dough is liquid, add flour).
3. Next, divide the dough into 3 parts, put in a bag and refrigerate for 40 minutes.
4. In the meantime, prepare the filling: for this, grind butter, powdered sugar and vanilla sugar with a mixer until white. Add flour and knead the filling with your hands until a crumbly homogeneous mass is obtained (add flour if it does not turn out crumbly). Divide the filling into three parts.
5. Remove the dough from the refrigerator and roll each part of the dough into a rectangle, about 2-3 mm thick, spread one part of the filling over the rectangle, roll it into a roll, stretch it and press it down with your hands to make the roll denser.
6. Put the rolls on a baking sheet, apply wavy patterns on top with a fork and prick the rolls in several places, brush the top with egg yolks if desired.
7. Cut the rolls directly on the baking sheet into 2.5 cm wide slices with a curly knife. Move the pieces slightly apart.
8. Send the baking sheet to the oven preheated to 200 degrees for 10 minutes.
9. After this time, lower the temperature to 180 degrees and bake until done (until the gata is browned), about 20 minutes.

Happy tea!

What is a gata? It is synonymous with bliss. In Armenia, this round cake with a delicate creamy vanilla taste is not only always popular, but even entered into folk rituals, like our loaf. They celebrate weddings with her, celebrate the New Year. The bride must bring a basket of gata to the groom's house. And on December 31, the hostess puts a coin in the dough before baking. If, when cutting the cake, the knife touches it, the next year will be unlucky. But if someone gets a piece with a coin, then good luck awaits him. Delicious Armenian pastry gata became famous on the Soviet TV screen. It is eaten by "athlete, Komsomol member and simply beautiful" Nina in the film "Prisoner of the Caucasus".

Own gata closer to paradise

Since this pastry has become a kind of national symbol, there are many of its regional varieties. And residents of every corner of the country assure that their gata (also called kata) is the most delicious. The product is made from sponge and simple yeast dough, with sweet and salty fillings, of various shapes: round, in the form of rolls, and so on. The technology of kneading and layering the filling also has its own regional characteristics. Therefore, it is difficult to say unequivocally how to cook the Armenian gata. Indeed, in the country there is even a special recipe for the lazy - from ready-made puff pastry. If we take as a basis the fact that the classic kata is capital, Yerevan, then let's consider such a recipe first.

In Yerevan, it is prepared in a safe way. The whole highlight of the dessert is that a large amount of butter is used, which is simply pressed into the dough, which is why it no longer resembles yeast, but puff. Sift two cups of flour through a sieve into a deep bowl, add a pinch of salt and half a teaspoon of soda. A pack (250 g) of butter taken out of the freezer is quickly grated into flour. A kind of crumb is formed, which must be formed into a slide and a recess made at its top. Pour a glass of matsoni into it. This is the name of the Armenian national fermented milk product. Matsoni can be replaced with regular fatty kefir. We mix the dough, form a bun, knead a little, divide into three equal parts. We wrap them in cling film and put them on the bottom shelf of the refrigerator for 40 minutes.

Filling preparation

As already noted, there are sweet and salty Armenian gata. The Yerevan kyata recipe involves filling with vanilla (a spoonful), powdered sugar (one and a half glasses) and (80 g). Beat these ingredients with a mixer until white. Then we introduce flour - as much as it will be necessary to obtain a homogeneous and crumbly mass. We take out a piece of dough, roll it into a pancake, grease with melted butter. We fold it four or five times, each time not forgetting to grease. We turn the roll, cut it into pieces and roll it into a cake again. We spread the filling in its middle, pinch the ends and roll out again. In the end, we should get a round cake half a centimeter thick. This is how the Yerevan gata differs from the Gyumri one: it has the shape of a roll.

Baking

We cover the baking sheet We place our cake there. Poke holes in several places with a fork to prevent bubbles from forming. You can also apply wavy patterns to the surface, form beautiful edgings. To fix the artistic decoration, grease the top of the cake with egg yolk. We heat the oven to 200 ° C. How long should the Armenian gata be baked? The recipe advises after 10 minutes to reduce the temperature to 180 ° C and wait for the moment when the product acquires a golden-ruddy hue.

Butter Armenian gata: a step by step recipe

In and Kirovakan for this dessert is done in a sponge way. First, heat milk or water to 35 ° C. Dissolve the yeast in the liquid and add half of the total amount of flour. A very liquid dough will come out. We put it in a warm place for two hours. Then we add granulated sugar, vanillin, milk and salt to the dough in succession. We add flour. We knead for at least 10 minutes, after which we again put the dough in heat for half an hour. During this time, prepare the filling. We have already considered how the sweet Armenian gata is made. The recipe from Leninakan will help us create a sour culinary product. The filling can be rubbed into the dough along with the butter. Each time, folding a pancake, we not only smear it with fat, but also put a little cottage cheese. Then the gata will resemble a Bulgarian banitsa. And you can distribute the filling, as in khachapuri: put in the middle, pinch the edges of the cake. There is another way to form a gata. Roll out the dough into a pancake. Place the filling on top. We roll the dough into a roll and again carefully, so as not to tear, roll it out with a rolling pin or crush it with our hands. Such a gata is baked for about half an hour, first over moderate heat, and then over low heat.

New Year's or wedding recipe

The usual filling for gata is called horiz in Armenia. It is made from butter - ghee or, conversely, frozen, and flour. But on the days of big holidays, raisins, crushed nuts, candied fruits can be added to the choriz. Since such a filling is poorly rubbed into the dough and can cause it to break through, the festive Armenian gata is formed in a different way. The recipe advises to thoroughly layer the yeast base, kneaded in the sponge method, with oil. With a thick rolling pin, roll out the elastic dough into a large square or rectangle no more than three millimeters thick. Let's prepare a festive choriz. First place 80 grams of butter in the freezer. Sift 120 g of premium flour into a deep bowl, mix with one and a half glasses of powdered sugar. Let's also add a spoonful of vanilla. Quickly rub the frozen butter into this mixture. With clean hands, we begin to squeeze it all until something that looks like a crumb is formed. We must act quickly before the butter melts. Add candied fruits, raisins, roasted crushed nuts, zest. Knead choriz.

If it is not crumbly, add flour. We distribute the filling on the surface of the "pancake" in an even layer. We roll the gata into a tight roll. Cut this sausage into slices of the same width obliquely. Lubricate them with a mixture of yolk and milk. Put the pieces of roll on a baking sheet, leaving between them 3-4 centimeters of free space. Bake in an oven preheated to 200 ° C for about half an hour.

"Lazy" gata

This is a great recipe for those who can't or don't like to cook. Such an Armenian gata is made from puff pastry. It must first be thawed at room temperature, remove the cellophane shell. Carefully unfold the package, cut off a piece from it. Dust a work surface with flour and place the puff pastry on it. Roll out into a rectangle. We place and evenly distribute the filling over the entire surface. Roll up, cut into pieces. We place on a baking sheet, grease the top of the products with yolk. We bake such a gata at 180 ° C.