Sweet pastry georgian cuisine kada bun. Kada - Georgian puff pastry with filling

Kada - stuffed puffs

Kada - very tasty and simple cookies from puff pastry, it is usually prepared with an interesting, at first - it is not clear what it is made of, thick and sweet stuffing sometimes with nuts. Kadu is cut with a figured knife, from which these delicious Caucasian puffs with filling acquire beautiful wavy edges.

Sometimes Georgian kada is made from both yeast and shortcrust pastry. She is loved not only in Georgia, puff pastry kada is popular throughout the Caucasus, it is cooked in Armenia, Abkhazia and other southern cuisines.

What to cook kadu from

for the test

Flour - 3 cups;
Butter - 200 g;
Matsoni (natural yogurt) or kefir - 1 cup;
Egg - 1 piece;
Salt - a pinch;
Baking powder - 1 teaspoon (or 0.5 teaspoon of soda);

For filling

Butter or ghee - 100 g;
Sugar - 1 glass;
Flour - 1.5 cups;
Salt - a pinch;
Optional: walnuts (you can - almonds, pistachios, hazelnuts)

How to cook kadu

Dough for kada

Combine the flour with salt and baking powder (or soda), pour it into a slide (mound) on the work surface of the table. Make a hole in the hill and put all the other ingredients of the dough there: softened already at room temperature oil, egg and pour over everything. If the butter is cold, first combine it with flour and chop with a knife, then add everything else.

Knead the dough, tossing flour from the edges into the liquid center. finished, elastic dough divide into three parts, put in a plastic bag and put in the cold (in the refrigerator or on the balcony).

Preparing the kada filling

Fillings for kada without roasting flour: Beat the butter with sugar and salt (it is convenient to beat the butter with a wooden spoon). Then add flour and mix well.

Stuffing for kada with flour roasting: Fry the flour in a pan until light yellow, add oil to it and heat them together a little, stirring so that the products are combined (this is very fast). Turn off the heat and quickly mix the resulting mass with sugar, salt and finely chopped or crushed nuts, if any. Mix until smooth. Cool down.

How to roll out the dough for kada and spread the stuffing

Divide the first of the chilled dough balls into 3 more small koloboks (at the same time, remove the dough from the refrigerator as you work so that it does not warm up ahead of time).

Sprinkle the dough surface with flour. Roll each small ball-bun into a thin round cake, pour a handful of filling into the middle, collect the edges of the cake, pinching them in the center (as for khachapuri), above the filling. It is as if you put things (stuffing) on ​​a handkerchief (dough) and tied this handkerchief with a knapsack (knot). Turn the cake over with a pinch down, press it with your hands and roll it out thinly again. On this cake, which is already filled, pour the next handful of filling again, pinch the dough over it so that this layer is also inside the kada. Turn over, roll out. Sprinkle with the third portion of the filling, close it with the edges of the dough, and, without rolling, press it with your palms until flat. Do this with all the koloboks.

Cut the resulting multi-layer cake into 8 parts (for example, with rhombuses and a wavy curly knife). Put the kada on a baking sheet sprinkled with flour, keeping a distance, kada will grow a little in the oven. Top the kadu with an egg beaten with milk or water.

Bake the kadu in an oven heated to 180 C until browned. The readiness of the kada is determined by the delicious smell of baking and the ruddy top of the cookies.

Do you wonder why there are empty spaces on the plate? But they already snapped it up and ate it, I didn’t have time to take a picture in its entirety!

Features of preparation and taste

How to cook kadu in an easier way

Undoubtedly. You can not divide each chilled ball of dough into koloboks, but roll it out as a whole (the thickness of the cake should be about 0.5 cm). If the working surface of the table does not allow you to roll out large layers of dough, then roll out small koloboks.

Sprinkle the resulting cake from the dough with the filling, roll it up and cut this roll nicely into pieces (from 2-3 to 5 cm, as you like) to make small cookies-cakes that are nice to pick up. It is better to cut the roll obliquely, like a sausage, so it will be more beautiful.

Of course, if you really don’t have time at all or laziness has overcome, you can bake kadu from ready-made frozen puff pastry, having also rolled it out and stuffed it according to a simplified roll version.

Delicious kada diamonds with walnuts

What else can be added to the kada stuffing

Some housewives add raisins, but, in our opinion, a sweet butter-flour mixture is more than enough. If there is also a nut, then it will add a festive feeling and make the taste more complex and pleasant.

Kada is a very tasty Georgian cookie, which is good for every day with tea, coffee or milk, and which can decorate any holiday.

Let's crunch together?!)))

It looks modest in appearance, but tastes nourishing and filled with an invisible to the eye, but palpable delicious filling.

It is interesting not only in taste, but also in an intricate way of cooking, it is always interesting to try something new, unless, of course, you are already familiar with Georgian or Abkhazian cuisine. If you have figured out how to bake kata or gata, a close relative of kada - Karabakh gata recipe.

Enjoy your meal!

Enjoy your meal!

1. Mix half of the cold butter (not warm) with salt, soda (not extinguished with vinegar) and 3 cups of sifted flour. You can rub the butter with flour with your fingers in a deep bowl, or you can entrust this responsible mission to a food processor.

Pour kefir into the resulting flour crumb, and turn on the kneading again.

2. The dough should be elastic, smooth. If it sticks to your fingers, add a tablespoonful of flour. I added about five tablespoons of flour.

Prepare the filling, for this, melt the remaining butter, add 0.5 cups of flour, plain and vanilla sugar to it. Chop and add walnuts. Raisins can be used instead of nuts. Stir the mass so that it becomes homogeneous. The filling should be soft so that it can be spread.

Divide the dough into two pieces and roll each into a thin rectangle.
Lay the filling on top of the rolled out dough and evenly distribute the filling.

3. Roll the roll tightly. You should get two rolls with a nut layer.
Cut the roll into pieces about 3 cm wide with a curly knife.

Line a baking sheet with paper and place cookies on it. Brush the top of each piece with refined sunflower oil or whipped yolk.
Set the temperature in the oven to 180 degrees, and bake the cookies for exactly half an hour (I have an electric one, gas time may take longer).

Georgia is not only meat and vegetables for you


When I made an application for pies, everyone was very resistant to sweets. But in vain, kada is a very tasty thing! In principle, I never bake kadu especially, I just knead more dough than I need for khachapuri or pies and bake kadu along the way. And the filling is done quickly, and what is most convenient, it can simply be stored for centuries in the freezer for the occasion.
Now about the title. It is clear that the “core” is a bit different from what happens in a pie, rather in fruits or even all sorts of pieces of iron, but I used this word intentionally. In Georgian, this kada is called "guliani", and "guli" is the heart, and the filling in the pie is also guli. There is a proverb in Georgian that sounds like this: if the heart is like a heart, then the kada is eaten with both hands. The meaning of the proverb is that a deed done with a soul is always good. In fact, this proverb has a very clear basis, such as: if the filling is cooked correctly, then it will not crumble and you can hold a piece of cake with both hands and eat it with pleasure.
Such a kadu is made in Georgia in Kakheti and in the highlands - Mtiuleti, Tusheti, Khevsureti. In the mountains it is called “khavitsi” and is made salty, while in Kakheti it is made sweet and is called “guliani kada”. Both there and there it has a religious and ritual purpose: kadu is necessarily baked to remember the soul. But this does not prohibit baking it on other days, not burdened with the weight of memories, just as a treat. By the way, this is the most favorite cake of my sweet-toothed daughter, who does not like khachapuri at all (yes, there are such Georgian children :)). In different regions of Kakheti, the filling is also made in different ways. In the Gurjaani region, for example, I ate kadu baked in tone, with a sweet filling and fried onions in it. Yes, I know it's unusual, but it's okay. But I won’t be so sophisticated, we’ll start our kadu without additives.
As in previous recipes, knead the dough for basic recipe khachapuri. While the dough is rising, prepare the "core"
For two pies we will take 100-120 gr. butter (in a completely authentic version, this is, of course, ghee - erbo), add half a teaspoon of salt to it and melt:

Pour 1.5 tbsp into melted butter. flour and stir vigorously.

You should get a smooth mass without any lumps:

Now we cool the resulting filling to a state where it will not burn the finger and add 1.5 tbsp. sugar and a sachet of vanilla sugar, or even two sachets:

Then we proceed according to the scheme of the previous pies: we put the filling on the flattened dough:

We collect in a bag:

Bringing it to perfection:

Fry in a dry frying pan until golden brown on both sides:

In Soviet times, mothers and grandmothers very often spoiled us with their sweet pastries or cakes. On major holidays, they fiddled around the stove all day, preparing another masterpiece, and it was a sign of bad taste to regale guests with a purchased cake or pie. Now the situation has changed dramatically. As before, for large and significant events, our table is decorated with a cake, but already made not with our own hands, but with the hands of real professional confectioners and a whole group of designers. modern cake or a pie is not just a sweet for dessert, but a real work of art. On specialized sites you can learn how to prepare such cakes and order amazing culinary masterpieces to a special event, surprising and astonishing the audience. But, and we will go to the west of Georgia to the city of Poti to get acquainted with national recipe cooking real Georgian cookies Kada, which local housewives cook at home and only by hand.

Georgian sweet cookie recipe. Poti kada

1. Let's start preparing the Poti biscuits Kada by preparing the dough. wheat flour must be carefully sieved. Add finely chopped butter. Grind flour and butter into crumbly crumbs.
2. We collect the grated flour with butter in the form of a slide, and in the middle of the slide we make a recess. We drive an egg into this recess, pour yogurt or thick yogurt. Add baking soda and some vinegar. So that the soda is not extinguished with vinegar, add the products in this order - egg - yoghurt - soda - vinegar.

   

3. Now let's start kneading the dough. To make it easier to knead and the dough does not stick to your hands, add a few tablespoons of flour. Knead the dough thoroughly with your hands and leave it on the table. The dough should rest.

   

4. While the dough is resting, it's time to start filling for the Poti kada or Georgian cookies. Pour sugar into a bowl or cup, add slightly melted butter and mix.

   

5. Pour vanilla sugar and sifted flour into the mixed sugar with butter. All products are kneaded very carefully by hand until a homogeneous sweet mass is obtained. The filling for the Georgian Kada is ready.

   

6. We return to the "rested" test. Dust your work area with flour to keep the dough from sticking to your hands. We divide the dough into two equal parts. We roll one part of the dough with a rolling pin into a cake with a thickness of 2 - 3 millimeters. We divide the filling, like the dough, into two equal parts. One of the parts of the filling in an even layer, stepping back from the edge of 1.5 - 2 mm. Lay on the rolled out dough. Roll up in the form of a roll. We do the same with the second part of the dough and filling. Got two rolls.

   

7. Each roll is cut into portioned pieces. Georgian housewives are advised to use special knives or devices for cutting the roll, so that the edges of the Kada pieces turn out to be corrugated. After baking, such a Kada looks more “smart”.

   

8. We will bake Georgian cookies in the oven at a temperature of 180 degrees. Put the prepared pieces of Kada on a baking sheet, which we first cover with parchment and grease with butter.

   

9. Right before placing the cookies in the oven, each piece must be well brushed with a beaten egg.

   

10. As we said above, we bake Georgian national cookies in the oven at 180 degrees, and the cooking time is a little more or less than 30 minutes. Fragrant Georgian biscuits Kada, covered with a ruddy crust, are ready. We spread each piece on a wide tray with a slide and let it cool slightly. In Georgia, they believe that Poti Kada is the most delicious if it is consumed not with tea or juice, but with milk.