Gata Cookies
6 servings
90 minutes
Kyata, or gata, is an Armenian pastry, something between cookies and pies. This food is festive, even wedding. The dough can be puff, yeast or unleavened, depending on the occasion of baking gata. It is customary to knead the dough with your hands: this is how you show concern for loved ones. This gata recipe is basic. You can experiment with it, including adding a filling of crushed walnuts.
1
Prepare the necessary ingredients.
2
Sift 350 grams of flour into a large bowl, add salt and baking soda, and mix with butter until crumbly.
- Wheat flour: 590 g
- Salt: pinch
- Baking soda: 0.5 teaspoon
- Butter: 200 g
3
Add matsoni and knead the dough.
- Matsoni (yoghurt): 125 ml
4
Put it in a bag or wrap it in film, and place it in the refrigerator for 30-40 minutes.
5
For the filling, mix powdered sugar with melted butter until smooth using a mixer.
- Icing sugar: 270 g
- Clarified butter (ghee): 80 g
6
Then add 240 grams of flour and mix by hand until a uniform crumbly mass is formed.
- Wheat flour: 590 g
7
Divide the dough into two parts, roll it out into a rectangle 2-3 mm thick, evenly distribute half of the crumb filling over the dough, and roll the dough into a tight roll.
- Icing sugar: 270 g
- Clarified butter (ghee): 80 g
8
Grease the roll with whipped yolks, make cross patterns with a fork, and cut it into trapezoidal pieces of the same size. Do the same with the remaining dough and filling.
- Egg yolk: 2 pieces
9
Transfer the dough to a baking sheet lined with parchment paper and place it in an oven preheated to 200 degrees for 10 minutes.
10
Then reduce the temperature to 180 degrees and leave in the oven for another 20 minutes until the gata is golden brown.
