home / Snacks/ Kada (gata) - homemade cookies with filling. Armenian gata: cooking recipe and ingredients Recipe for cooking Armenian kada on kefir

Kada (gata) - homemade biscuits with filling. Armenian gata: cooking recipe and ingredients Recipe for cooking Armenian kada on kefir

There are a lot of cooking options for this traditional Armenian pastry! In fact, residents of every corner of the country claim 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, various shapes: round, in the form of rolls and so on. I decided to opt for such a simplified version of preparing the dough in a non-steam way. Usually such a dough is prepared with the addition of the Armenian national fermented milk product - matsoni. For lack of it, we replace it with sour cream ...

The whole highlight of the dessert lies in the fact that a large amount of butter is used, it is its addition to the dough that resembles something like puff pastry. The usual filling for gata is called horiz in Armenia. It is made from butter - melted or, conversely, chilled, vanillin, sugar and flour. But on the days of big holidays, raisins, crushed nuts, candied fruits, orange peel. So let's get started...

Step 1: prepare the dough.

Using a sieve with a fine sect, sift 400 grams of wheat flour, half a teaspoon of baking soda and a pinch of salt into a deep bowl.
We also rub 250 grams of cold butter on a fine grater. Mix these ingredients with a tablespoon until smooth. We collect the resulting crumbs in a slide, make a recess in it, pour 1 glass of kefir into it and drive in 1 chicken egg without shell.
With clean hands, knead a smooth and soft dough. If it is too thin and sticky, add a little more flour to it. Then roll the dough into a ball, wrap it in plastic cling film and put it in the fridge on the lowest shelf. Refrigerate the dough for 30-40 minutes.

Step 2: prepare the filling.

While the dough is infused, preheat the oven to 180 degrees, cover the non-stick baking sheet with a sheet of baking paper and proceed to prepare the filling. Sift 120 grams of wheat flour and 1.5 cups into a clean deep bowl. powdered sugar.
In the same container, add 1 teaspoon of vanilla sugar and rub 80 grams of cold butter on a fine grater. Grind these ingredients with clean hands into crumbs.
If the filling does not turn out crumbly, add a little more flour and mix again until it takes on a loose, sandy texture. After dividing the filling into 3 equal parts.

Step 3: form the Armenian gata.

After 30 - 40 minutes, we take the dough out of the refrigerator, remove the plastic film from it, put it on a cutting board and divide it into 3 equal parts with a kitchen spatula. Then we sprinkle the countertop with a small layer of wheat flour, put 1 part of the dough on it and roll it out with a rolling pin into a layer thick 3 millimeter.

You should get a large flour rectangle. We distribute 1 part of the filling on its surface.

We roll a layer of dough into a tight roll and cut it into portioned pieces obliquely or straight. Slicing and length of portions depends on your desire, but basically the length does not exceed 7 centimeters. We shift the small rolls on a baking sheet prepared for baking, leaving free space between them in 3 – 4 centimeters.

We form the rest of the gata in the same way until the dough with the filling runs out. Then we drive one or two into a deep plate chicken yolks and add to them 1 tablespoon of whole pasteurized milk. Beat them with a fork until smooth. After, with the help of a baking brush, grease the small rolls with the resulting mixture and proceed to the next step.

Step 4: bake the Armenian gata.

We send a baking sheet with a still raw dessert to a preheated oven.

We bake the Armenian gata until golden brown 20 - 25 minutes. After the required time has elapsed, we put kitchen gloves on our hands, take the baking sheet out of the oven and put it on the countertop.

Let the dessert cool slightly, using a kitchen spatula, transfer it to a large flat dish and serve the gata to the table.

Step 5: serving the Armenian gata.

Armenian gata is served warm or chilled. This dish does not need additions, but if desired, gata can be served with sour cream or any creams: custard, chocolate, lemon-banana and many others. Enjoy!
Enjoy your meal!

If desired, raisins or chopped nuts can be added to the filling.

Kefir or matsoni can be replaced with sour cream.

If desired, on the rolls, you can make longitudinal stripes with a table fork and then cut them with a curly knife.

Optional butter can be replaced creamy margarine premium.

Here is a set of products needed to prepare the Yerevan gata dough. Ghee can be taken ready-made or prepared independently at home. The water temperature for the test should be 30 degrees.

Let's prepare a yeast-free dough. To do this, pour into a deep bowl warm water and breed in it fresh yeast. Here we sift the flour mixed with salt, and begin to knead the dough. Kneading the dough for Gata is quite difficult, the dough is tough at first. As soon as the flour has taken all the water, we begin to gradually add ghee.

It took me about 10 minutes to knead the dough, and each time I added a new portion of ghee, the dough became softer and softer. Rounding up ready dough, cover and leave warm for 30 minutes. While the dough is resting, prepare the next portion of melted butter (100 grams) for puffing the dough...

Let's make the filling. For the filling, mix flour and melted butter.

Rub the flour and butter with your fingers until crumbly crumbs are obtained.

Add powdered sugar to the resulting crumb, mix the crumbs again with your hands. The filling is ready. Let's put it aside.

Let's start layering the dough with melted butter. The book indicates the exact weight of flour that may be needed when rolling and laminating the dough, but the dough is absolutely not sticky, so I almost did not need flour. For convenience, I divided the dough into 2 parts and rolled each separately.

We roll out the dough into a layer 2 mm thick, with the help of a culinary brush we coat the surface of the dough with melted butter, fold the dough in half, wrapping the butter inside, and roll it out again. Thus, we repeat the procedure 4-5 times, or until the ghee runs out. I got 7 layers.

As with kneading dough, it is very difficult to roll out at the beginning, but with each added layer of butter, the dough becomes softer and softer. We turn the resulting puff pastry into a tight roll.

Cut the roll into pieces weighing 200 grams each. From this amount of dough we get 5 pieces of dough. We measure the filling: 170 grams for each product.

The traditional molding of the Yerevan gata is a round cake with a filling inside. In this form, gata is served in Armenia for holidays and weddings. To make a traditional-shaped gata, roll a piece of dough into a round thin cake. Put the filling in the center of the cake, leaving the edges free.

Next, we collect the edges to the center and carefully pinch. Lightly roll the workpiece with a rolling pin (or gently knead it with your hands) into a round cake 2 cm thick. You don’t need to crush the filling strongly, it should remain crumbly.

We shift the gata, seam down, onto a baking sheet lined with baking paper. We prick the top of the Yerevan gata with a fork in several places. You can apply patterns over the entire surface of the dough (with a fork or the blunt side of a knife). Lubricate the surface of the gata with egg yolk and send it to bake in a preheated oven (at a temperature of 190-200 degrees) for 20-25 minutes or until cooked.

From one piece of dough, I formed a gata, familiar to our eyes, in the form of individual cookies. With this molding, the filling does not spill out during baking and the butter does not melt at all, but there are some difficulties in forming the gata before baking - a small part of the filling spills out when the blanks are transferred to a baking sheet.

A friend from Armenia told me that it is correct to call this pastry "Kyata Yerevan". So, crumbly and tasty Kyata Yerevanskaya is ready! Despite the fact that there is no sweetness in the dough, the pastry turned out to be sweet due to the filling and very fragrant, although there are no fragrances in the composition. Enjoy your meal!

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, meet 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. Will come out very batter. We put it in a warm place for two hours. Then add in succession granulated sugar, vanillin, milk and salt. 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 culinary product with sour 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

it wonderful recipe for those who can't or don't like to cook. Such an Armenian gata is made from puff pastry. It needs to be defrosted first. room temperature, remove the cellophane cover. Carefully unfold the package, cut off a piece from it. Dust a work surface with flour and place on it. puff pastry. 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.

Crispy and very delicious cookies from puff pastry - Armenian gata! Try the best recipes.

Gata cookies are a wonderful Armenian dessert consisting of unsweetened puff pastry with tender creamy filling. Each locality has its own unique technology for making gata. Our today step by step recipe with a photo will tell you how to cook a real Armenian gata in its Yerevan variety at home.

You will need the simplest ingredients: flour, sugar, butter. True, in original recipe to make gata cookies, you need a special fermented milk product - matsoni, which is not always available from us. Do not be upset if you do not have matsoni, because in this dish successfully replaces it regular kefir(you can also take fermented baked milk or curdled milk), as well as unsweetened yogurt without additives.

Perhaps this is the only problem that you may encounter when preparing gata. For the rest, be guided by our instructions and the accompanying photos.

wheat flour - 400 gr in the dough + 120 gr in the filling
butter - 250 gr in the dough + 80 gr in the filling
yogurt - 1 cup
chicken egg - 1 pc.
powdered sugar - 1.5 cups
vanilla sugar 1 tsp
baking soda - ½ tsp
salt - a pinch

Add ½ tsp to the sifted flour. soda and a pinch of salt. We put in a mixture of 250 g grated chilled butter on a fine grater. With a spoon or fork, mix everything into a homogeneous crumb. Then, in the resulting mass, we make a small recess and pour matsoni / kefir into it. We also drive a chicken egg there. Thoroughly knead the elastic dough. If it sticks, stir in a little flour. We form a ball from the dough and, wrapping it in a film, send it to the refrigerator for half an hour so that the butter freezes.

While the dough is cooling, we make the filling, but first we set the oven to warm up to the required 180 degrees for baking. So, in a separate container, mix 120 g of sifted flour and one and a half glasses of powdered sugar. Pour vanilla sugar there, and then add 80 g of finely grated butter. Mix the ingredients with your hands until you get crumbs. If the mixture is not crumbly enough, stir in the flour a little at a time. If desired, you can put nuts, raisins, candied fruits, etc. into the filling ... Divide the resulting crumb into three parts.

We also divide the chilled dough into three parts and alternately roll it into thin (up to 3 mm) layers, after sprinkling the working surface with flour to avoid sticking.

On each layer we put our part of the filling.

Roll into tight rolls.

We cut the resulting rolls in portions and put them on a baking sheet covered with parchment, leaving small gaps (up to 4 cm) so that, having increased in size, the cookies do not stick together.

If desired, lubricate the blanks on top with shaken chicken egg or regular milk(you can use a mixture of yolk and milk) to get a golden crust.

We put the baking sheet filled with cookies in the oven.

Delicious Armenian Gata cookies according to our recipe will be ready in 20-25 minutes. After that, it should be removed from the oven, slightly cooled - and you can serve it to the table.

Recipe 2, step by step: Armenian gata cookies

Easy to prepare and very tasty gata biscuits are a wonderful Armenian dessert consisting of unsweetened dough with a delicate creamy filling. I recommend to try.

For test:

2 tbsp. flour;
100 ml. sour cream;
100 gr. butter;
0.5 teaspoon of soda.

For filling:

1 tbsp flour;
1 st. Sahara;
50 gr. butter;
1 yolk.

Put soft butter in a bowl, add flour.

Grind flour with butter.

Add sour cream and soda.

Mix and make an elastic dough.

Put the dough in a plastic bag and set aside.

Prepare the filling: Pour the flour, sugar and soft butter into a deep plate.

Let's grind everything into crumbs.

Divide the dough into 3 parts and roll each part into a thin layer about 3 mm thick. Spread the filling evenly on top.

Let's roll it up.

Let's cut the cookies.

Dilute one yolk with a little water.

Lubricate the chopped cookies with yolk, for gloss, put the gata cookies on a baking sheet filled with baking paper and bake in a preheated oven at 200 degrees for 15 minutes. Armenian biscuits gata are ready.

Recipe 3: Armenian gata on kefir (step by step)

Butter - 250 g
Wheat flour / Flour (glass 200 gr.) - 3.5 stack.
Kefir - 0.75 stack.
Sugar - 0.5 stack.
Chicken egg - 1 pc.
Egg yolk (for lubricating cookies) - 1 pc.
Vanilla sugar - 2 tsp
Baking powder - 0.5 tsp.
Salt - 1 pinch

We make the dough for the gata. To do this, mix (you can use a blender) 2.5 cups of flour, salt, baking powder and butter chopped into large cubes (125 grams). We need to grind the mass to a crumb state (it was easier for me to grind the butter with flour by hand).

In the resulting butter crumbs, add the egg and kefir.

Knead soft and tender dough and then put it in the fridge for 30 minutes. Let it "rest" for now.

Let's do the stuffing. Melt the remaining butter and add 1 cup of flour, regular and vanilla sugar to it. Mix the mass until a homogeneous consistency. The filling should be soft so that it can be easily spread on the dough.

Take the dough out of the refrigerator and divide it into two parts. We roll each part into a layer 3-4 mm thick. We also divide the filling into two parts, distribute it with a spoon on both cakes of dough, leaving a little free space on one side of the cakes.

We roll our cakes with tight rolls and grease them with yolk. We take a knife and with its blunt side we make shallow dents-strips along the roll, and then cut it into 7-8 parts.

We spread the cookies on a baking sheet and bake at a temperature of 175 degrees for 20-25 minutes until golden brown.

After the cookies have cooled, we transfer them to an airtight container or bag so that they do not dry out, and the gata will remain fresh for several more days (checked). :). And you can immediately eat with tea or milk.

Recipe 4: Armenian gata from puff pastry

Many people call gata biscuits or croutons, because in ready-made she is dry. This property is very convenient for storage, due to the content in it a large number oil, gata does not dry for a long time, fresh and tasty. To get the gata with delicious layers, beautiful and fragrant, you need a little skill, but with our photos step by step cooking, you will get a real Armenian gata.

for the test:

Flour - 1000 grams
Butter - 180 grams
Kefir - 500 grams
Eggs - 2 pieces
Soda - 15 grams
Vinegar - 20 grams

For filling:

Butter - 180 grams
Sugar - 150 grams
Flour - 150 grams

Let's start preparing the gata by kneading the dough. Pour the flour on the table in a slide, put the butter in the middle.

Butter "chop" with flour. You need to “chop” as finely as possible, so the dough will turn out to be puffy, and the friability of the finished gata depends on this.

When the butter with flour is crushed enough, we collect it again in a hill, and in the middle we make a “hole”.

Pour kefir at room temperature into the "hole". It is better to warm it in advance at room temperature, otherwise the dough may become light and plastic.

Soda "extinguish" with vinegar and add to kefir. Mix a little so that the kefir rises with a “cap”.

Now we put eggs in kefir.

Mix everything well until a homogeneous mass is obtained.

When all the ingredients are mixed, gently knead the dough. It should turn out soft, so do not mix a lot of flour when forming it, as the dough will turn out to be steep and tough.

We cover the finished dough with a towel and let it brew a little.

Let's start preparing the filling. Pour the flour on the table again, put the butter in it and grind it. Add sugar.

After adding sugar to the filling, rub it a little with your hands, then the sugar will be evenly distributed and the filling will become homogeneous.

We put the finished filling for the gata on a plate, prepare the working surface for the last stage - the formation of the roll.

We take out the dough, knead it again a little.

We roll out a plate from the dough with a thickness of about 3-4 mm. It is better to roll out the layer a little oblong, so that later you get a long and thin roll.

We spread the filling on the dough, evenly distribute it over the entire layer of dough. We begin to carefully twist a tight roll.

When the roll is ready, with a knife we slightly form even walls in it so that the roll is neat.

Whisk an egg in a mixing bowl to brush the finished product.

Cut the roll into equal parts with a thickness of about 5-6 cm.

Place the sliced ghats on a greased baking sheet. We leave a distance of about 2-3 cm between the products so that they do not stick to each other during baking.

Brush the gata with beaten egg.

We apply patterns on the gata with a knife.

We send the baking sheet to the oven, heated to 100 degrees. Bake for 40-50 minutes.

When the gata is ready, it is covered with a ruddy crust. We take it out of the oven.

As soon as it cools down, you can serve the gata on the table. Enjoy your meal!

Recipe 5: Armenian gata with walnuts

350 g flour
120 g butter
100 g milk + 50 g sour cream (or 150 g kefir)
1 egg
0.5 tsp baking powder
a pinch of salt

120 g butter
100 g sugar
80 g flour (or more)
10 g vanilla sugar

30 g walnuts(optional)
1 egg yolk (for greasing)

Cooking dough. Place flour, baking powder and a large pinch of salt into a food processor. Add soft butter cubes. The quality of butter is very important for good taste, therefore, I will not tire of repeating - choose quality product, I have oil 82% fat.

Grind. If you don’t have a food processor, you can simply grind the flour with butter with your fingertips.

Add egg and milk with sour cream (or kefir). To prepare the dough, kefir or a similar fermented milk product is mainly used. But I don’t often have kefir, but milk and sour cream are always in the refrigerator, and in general I like pastries where there is sour cream in the dough, so I replaced it with a mixture of sour cream and milk.

Knead the dough quickly. Then collect it with your hands into a ball. Place in the refrigerator for 20-30 minutes.

We are preparing the stuffing. Melt butter.

Add sugar, vanilla sugar, flour, mix well. It should be a fairly thick but soft paste. If the mass is still fluid or viscous, add more flour, for example, another 20-40 grams.

Divide the mass in half, and add to one half walnuts(I crushed them quite finely in a blender). The filling is ready.

Divide the dough in half. Roll out the first part into a large elongated rectangle, about 3 mm thick.

Spread the filling evenly, a few centimeters short of the far edge. Applying the filling is not as easy as it seems at first glance)) I did this - I crumbled it over the entire area, then pressed it down with my hands, and then smoothed it well with a spatula.

Roll into a tight roll and press down lightly.

Lubricate, lightly whipped in a cup, yolk. Cut into 8 pieces. Do the same with the second part of the test.

Transfer to a baking sheet. In total, I got 16 pieces - 8 regular and 8 walnut.

Place in a preheated oven at 180 degrees, bake for about 20-25 minutes or until golden brown.

Cool completely, and only then serve (warm to taste, this is not at all). In the photo in the foreground are ordinary, in the distance - walnut. To my taste, I liked both options equally, a small addition of nuts quite a lot changes the flavor accent - from soft creamy to pleasantly nutty. I couldn't choose which one is better, both are great!

On the first day, the cookies are very soft inside and crispy on the outside, and the next day they become denser, but no less tasty. Store gata at room temperature, tightly wrapped in a bag. Gata is very tasty puff pastry that will appeal to both adults and children!