Gata Stepanavanskaya
15 servings
300 minutes
Stepanavan gata is a traditional Armenian treat symbolizing hospitality and the warmth of home. Its history traces back to ancient Armenian settlements where it was part of festive offerings. Gata consists of tender, flaky dough with a crumbly sweet filling made from flour, butter, and powdered sugar. Its taste is soft and creamy with subtle vanilla notes, while the texture combines a crispy crust and airy center. Baked to a golden hue, it is perfect for tea time, providing comfort and enjoyment. It is not just a pastry but a part of Armenian cultural heritage passed down through generations.
1
Prepare the dough using the sponge method by combining yeast, water, and flour (350 g) and letting it sit for 2 hours.
- Fresh yeast: 20 g
- Water: 200 ml
- Wheat flour: 2.05 kg
2
In a separate bowl, place the softened butter and beat it for 5-7 minutes, then add sugar, eggs, vanillin, salt and continue to beat until a homogeneous mass is obtained.
- Butter: 200 g
- Sugar: 600 g
- Egg yolk: 3 pieces
- Vanillin: 0 g
- Salt: pinch
3
Pour this mass into the dough and mix for 3-4 minutes.
4
After that, while stirring constantly, add flour (1 kg) in even portions, knead the dough and place it in a warm place to rise for 35-40 minutes.
- Wheat flour: 2.05 kg
5
To prepare the filling, melt the butter, add flour (700 g), mix thoroughly, then add powdered sugar and mix well until a uniform crumbly mass is obtained.
- Clarified butter (ghee): 350 g
- Wheat flour: 2.05 kg
- Icing sugar: 100 g
6
Divide the prepared dough into pieces, shaping them into balls.
7
Roll each piece into sheets 1.5-2 mm thick. Grease the surface of the sheets with melted butter. Then fold the sheet into an envelope shape and grease it with butter again.
- Clarified butter (ghee): 350 g
8
Place the filling on the prepared dough, join the edges of the dough from four sides, giving the product a round shape.
9
Then flip to the other side and gently roll out so that the entire layer of dough is of uniform thickness.
10
Pinch the edges of the pastry, let it rise, brush the surface with egg yolk, and poke it in several places.
- Egg yolk: 3 pieces
11
Place the dough on a greased sheet and bake in a preheated oven for 30-35 minutes.
- Vegetable oil: 5 ml
