Armenian Gata cookies

Step-by-step recipe

Step 1:

Mix 200 grams of flour, salt and baking powder in a bowl.

Step 2:

Grate 150 grams of cold butter and add it to the flour. Crumble and rub the butter into the flour with your hands.

Step 3:

Add sour cream and 1 egg yolk.

Step 4:

Knead the dough, being careful not to use too much force. Place the dough in a plastic bag and refrigerate.

Step 5:

Add 150 grams of flour, sugar, and 75 grams of butter to a bowl.

Step 6:

Grind the filling into crumbs and add 1 yolk. Continue grinding until smooth crumbs are formed.

Step 7:

Flour a surface, place the dough on it, and roll it out into a rectangle 3 mm thick. Brush the dough with egg white.

Step 8:

Place the filling on the greased dough and smooth it out, leaving the edges free.

Step 9:

Fold the edges of the dough on three sides, leaving one edge free along the length, roll the dough with the filling into a roll towards the free edge, then evenly stick the edge to the roll.

Step 10:

Roll the roll out lightly with a rolling pin, applying gentle pressure. Brush the dough with egg yolk.

Step 11:

Using a decorative knife, cut the roll at an angle into triangular pieces.

Step 12:

Line a baking sheet with parchment paper. Place the sliced ​​pieces on the parchment paper and bake in the oven at 180 degrees Celsius until golden brown.

Cooking tips

The dough should be rolled out cold, this will make it easier to shape the products.

Cold butter in the dough will prevent the cookies from spreading before baking.

Don't skimp on the butter for the filling - if the filling is too dry, it will spill out of the cookies.

Store the finished gatas in a closed container to prevent them from drying out quickly.