How to prepare Armenian gata from ready-made dough. Armenian gata: preparing the famous oriental sweet at home. Recipe for gata in the form of “cookies”

Gata (kyata) is a well-known Transcaucasian (Armenian, Azerbaijani) national confectionery product made from yeast dough with filling, which is a puff pastry. There are several varieties of gata, which differ in filling, dough kneading characteristics, and so on. Gata is so diverse - Artsakh, Stepanavan, Karaklis, Gugar, Yerevan, Gyumri, you can’t list them all.

We present to your attention the recipe - Gata (kyata) Armenian. For cooking Armenian - Karaklis Ghat The dough is rolled out not very thin, a thick layer of filling is laid out, rolled into a roll, which is cut into pieces and.

Armenian gata recipe

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Gata (kyata) Armenian

Type of dish: Baking

Cuisine: Armenian

Ingredients

Dough:
Flour - 2 tbsp.,
butter - 250 g,
kefir or matsoni - 1 tbsp.,
salt - to taste,
soda - 0.5 tsp,
Filling:
Flour - 1.5 tbsp.,
powdered sugar - 1.5 tbsp,
vanilla sugar - 1 tsp,
ghee - 80 g,
egg yolk for greasing - 1-2 pcs.

Preparation

First of all, sift the flour with salt and soda. Add butter and chop with a knife until crumbs form.
Then, pour in kefir or matsoni, mix, roll the dough into a ball, then knead it a little (if the dough is liquid, add flour).
Next, divide the dough into 3 parts, put it in a bag and put it in the refrigerator for 40 minutes.
In the meantime, let's prepare the filling: to do this, beat the butter, powdered sugar and vanilla sugar with a mixer until white. Add flour and knead the filling with your hands until you obtain a crumbly, homogeneous mass (add flour if it does not turn out crumbly). Divide the filling into three parts.
Remove the dough from the refrigerator and roll each part of the dough into a rectangle shape, approximately 2–3 mm thick, distribute one part of the filling over the rectangle, roll into a roll, stretch it and press down with your hands to make the roll denser.
Place the rolls on a baking sheet, apply wavy patterns on top with a fork and prick the rolls in several places; if desired, brush the top with egg yolks.
Cut the rolls directly on the baking sheet into 2.5 cm wide pieces with a curly knife. Move the pieces away from each other a little.
Place the baking sheet in a preheated oven at 200 degrees for 10 minutes.
After this time, reduce the temperature to 180 degrees and bake until done (until the gata is browned), about 20 minutes.

Enjoy your tea!

Armenian cuisine is characterized by diversity and exoticism. The culinary traditions of individual regions of the country have many differences. Over the centuries, they have been formed and passed on to younger generations, filling the lives of the local population with flavor and aromatic diversity. The topic of the article will be recipes for preparing Armenian gata at home.

Gata is a Caucasian dessert that resembles a filled pie or a puff pastry. It is unknown who created the delicacy and when, however, historians found the first mention of gata in the work of Vardan Aygektsi called “Pig and gata,” written at the turn of the 12th and 13th centuries.

Brave Armenian chefs are not afraid of experiments. Therefore, some dishes have many cooking options, and gata is no exception. In Armenian cuisine, these cookies are held in high esteem. Professional chefs and ordinary housewives bake it on holidays and on weekdays.

Gata cannot be called easy on the figure and stomach; 100 grams of dessert contains 300 kilocalories.

Traditional recipe for Armenian gata

Armenian kyata is prepared in various ways. I will consider popular cooking options. I’ll start with the traditional recipe, because this is the basis for experiments and the realization of culinary fantasies.

Ingredients

Servings: 6

flour 600 g
sour cream 100 g
butter 150 g
sugar 200 g
egg yolk 1 PC
soda ½ tsp.

Per serving

Calories: 389 kcal

Proteins: 5.9 g

Fats: 20.8 g

Carbohydrates: 45 g

35 min. Video recipe Print

I grind one hundred grams of butter with two glasses of flour, add sour cream and soda and mix. I knead the dough. The result is a homogeneous elastic mass.

For the filling, grind the remaining flour, 50 grams of butter and sugar into crumbs. Sometimes I add a pinch of vanilla sugar. I divide it into four parts, roll each into a layer three millimeters thick, lay out the filling and make rolls.

To ensure that the Armenian gata has a glossy surface after baking, I grease the rolls with yolk diluted with water and cut them into pieces. I put the kyat on a baking sheet and put it in the oven. I bake at 200 degrees for 20 minutes.

Puff pastry gata

Under the influence of high temperature, the filling of the Armenian gata softens, permeates the dough and transforms into butter cream.

Ingredients:

Puff pastry -- 500 g.
Flour - 3 cups.
Butter - 1 pack.
Sugar - 2 cups.
Egg yolk -- 1 pc.
Vanillin - a pinch.

Preparation:

I defrost the puff pastry and then make the filling. Combine the slightly melted butter with sugar and flour, add vanillin. It turns out crumbly.
I roll out the ready-to-use dough into a rectangle 5 millimeters thick, lay out the filling and form a tight roll.
Using a rolling pin, I give the roll a flat shape, then grease it with beaten yolk and cut it into pieces with a curly knife.
I bake Armenian gata from puff pastry in the oven at 170 degrees until a beautiful crust appears.

Real round Armenian gata

Now I’ll look at the recipe for making real Armenian pastries - gata pie. Thanks to this original recipe, you will delight your family with a delicacy that the household didn’t even know existed.

Ingredients:

Butter -- 100 g.
Flour - 500 g.
Milk - 100 ml.
Dry yeast - 1 spoon.
Egg -- 2 pcs.
Sugar - 4 tablespoons.
Salt - 0.25 spoons.
Vanilla sugar - 1 spoon.

FILLING:

Ghee butter -- 200 g.
Powdered sugar - 1 cup.
Vanilla sugar - 1 spoon.
Flour - 1.5 cups.
Yolk -- 1 pc.

Preparation:

I'm making dough. I dissolve the yeast in heated milk, add flour, stir and put in a warm place for half an hour so that the mass increases. I beat eggs, butter and vanilla sugar, add them to the dough along with salt.
Gradually add flour and mix. I make a thick dough. I transfer it to a suitable container and leave it covered in a warm place for another half an hour.
I'm stuffing . I rub the flour and butter with my hands, add vanilla sugar and powdered sugar. The result is a homogeneous crumb. I preheat the oven to 180 degrees.
I divide the dough into three parts, roll out small pieces, grease with melted butter, lay out the filling, and join the edges. I form the dough with my fingers and roll it out with a rolling pin so that the thickness of the cake is one and a half centimeters.
Place the pies on a greased baking sheet, brush with egg yolk and place in a preheated oven for 25 minutes. I take the finished gata out of the oven, transfer it to a towel and cover it.

Video recipe

Gata recipe with nuts

Gata is a sweet treat that welcomes experimentation. In the next recipe, I suggest adding some walnuts to the filling. This ingredient diversifies the taste of Caucasian cookies.

Ingredients:

Flour - 3 cups.
Margarine - 300 g.
Sour cream - 1 glass.
Walnuts - 0.5 cups.
Yolk -- 1 pc.
Sugar - to taste.
Vanillin - 1 spoon.
Salt and soda - a pinch each.

Preparation:

I mix two glasses of sifted flour with salt and soda, add 250 grams of margarine, grated, and grind everything. Add sour cream to the dough and mix until smooth. The result is an elastic and elastic workpiece, which I divide into four parts. I wrap each one in film and put it in the refrigerator for an hour.
I'm making the filling. I chop the walnut kernels with a knife or crush them with a rolling pin into fine crumbs, add sugar or honey, finely chopped butter and vanillin. I add a glass of flour into the mixture and mix. The result is crumbs of a uniform consistency.
One by one, I take out pieces of dough from the refrigerator, roll them into rectangular shapes, lay out the filling and form rolls. I pierce each piece with a fork and apply a pattern, then cut it into triangles and place it on a baking sheet with parchment paper, grease it with yolk.
I bake the gata at 180 degrees for a third of an hour. I control the process so that the crust does not turn out too dark. Serve with unsweetened tea, cocoa or fruit drink. Still delicious.

Cooking Armenian gata with kefir

Armenian gata is made from sour cream, but kefir is also great. The fermented milk product adds unforgettable shades to the taste of the finished dessert.

Ingredients:

Butter -- 250 g.
Flour - 3.5 cups.
Kefir - 0.75 liters.
Sugar - 0.5 cups.
Egg -- 1 pc.
Yolk -- 1 pc.
Vanilla sugar - 2 spoons.
Baking powder - 0.5 spoons.
A pinch of salt.

Preparation:

I knead the dough. Pour 2.5 cups of flour into a blender bowl, add 125 grams of chopped butter, baking powder and a little salt. I grind the mass. If there is no blender, I grind the flour and butter by hand.
I combine the resulting crumbs with kefir and egg. I knead. I wrap it in film and send it to a cool place for half an hour. While the dough is resting, I make the filling.
Combine the remaining butter with a glass of flour, simple and vanilla sugar, mix until smooth. The result is a soft filling that is easy to spread.
I divide the chilled dough into two parts, roll it into layers three millimeters thick, distribute and form the filling. Using the back of the knife, I make shallow notches on the rolls, then cut each roll into 8 pieces.
Place the prepared gata in a baking dish, brush with yolk and bake in the oven for 20 minutes at 175 degrees. I store the dessert in an airtight container, otherwise it dries out quickly.

Matsoni recipe

As far as I know, Armenian cooks use matsoni to prepare the kyata in question. If you don’t know, matsoni is an Armenian fermented milk product based on milk and sourdough.

Ingredients:

Butter - 1 pack.
Matsoni - 1 glass.
Egg -- 1 pc.
Flour - 2.5 cups.
Soda - 0.5 spoons.
Yolk -- 1 pc.

FILLING:

Ghee - 100 g.
Sugar - 1 glass.
Flour - 1 cup.
Vanilla sugar - 2 packs.

Preparation:

Mix the egg with butter, add matsoni, soda, flour and knead the soft dough. If done correctly, it will not stick to your hands.
For the filling, carefully grind the butter with sugar, add flour and continue grinding until crumbly. Then I add vanilla sugar.
I divide the dough into two halves. I roll each part into a layer, put the filling on top, form rolls and fasten the ends.
I cut each roll into pieces with a curly knife, place it on a baking sheet, grease it with yolk and bake it in the oven at 180 degrees until a beautiful crust appears.

Azerbaijani gata recipe

Delicious Armenian kyata is also prepared in Azerbaijan, where there are several varieties of the delicacy. These include the Nakhichevan, Karabakh and Baku gats. They differ in cooking technology, but not significantly. I will look at the simplest recipe - Baku gata. Despite its simplicity, the delicacy melts in the mouth and brings a lot of pleasure.

Ingredients:

Flour - 3 cups.
Egg -- 1 pc.
Sour cream - 1 glass.
Butter -- 150 g.
Baking powder - 1 spoon.
Yolk -- 1 pc.

FILLING:

Sugar - 1 glass.
Flour - 0.5 cups.
Frozen butter - 100 g.

How to cook:

Add baking powder, egg, sour cream and soft butter to the sifted flour. I knead the soft dough, wrap it in film, and put it in the refrigerator for half an hour.
To prepare the filling, I pass butter from the freezer through a grater, add sugar and flour. I grind the mass and put the filling in a cold place for a third of an hour.
I divide the dough into three parts, roll it into layers, and spread the filling on top. I make a roll from each layer, cut it into pieces, and place it on a greased baking sheet. I grease each kyata with yolk.
I put the baking sheet into the oven. I bake at 180 degrees for 35 minutes. This time is enough for the porridge to acquire a beautiful crust.

I hope that thanks to the recipes that I shared, you will delight your family with delicious and aromatic Armenian cookies - gata. It goes well with any drinks: tea, coffee, cocoa, fruit and berry compotes and juices. Bon appetit!

The Armenian gata (kyata) is known throughout the world. This oriental sweetness is served not only for the usual, but also for the holiday table. In our homeland, not a single wedding or other significant event is complete without it. In Armenia there is even a sign: if on New Year's Day, when cutting a round gata, the knife touches the coin that the hostess puts in the dish before baking, this promises misfortune in the coming year. In our country, this sweetness reminds many of cookies, but calling gata that way is at least incorrect.

Traditional round gata

Depending on the region of the country, cooking recipes differ, including the dough itself. In one corner of Armenia it is made using a straight method, in another - with dough, in a third - from puff pastry. The shape of the sweet can also be different: from small rectangular products to a large round cake. The last option is traditional.

Yerevan baked goods ingredients:

300-320 g flour;
250 g butter;
1 cup (fermented milk product);
¼ large spoon of soda;
a pinch of salt;
a few drops of vanilla;
1.5 cups of powder;
0.5-1 glass of flour;
80 g ghee.

The last four products on the list are used for filling. If matsoni is not available, then this is not a problem, since you can prepare Armenian gata at home using regular kefir. Instructions:

Pre-sifted flour is poured into a kneading container.
Add baking soda and a pinch of salt.
Frozen butter is grated on a kitchen grater and added to a container with a mixture of bulk ingredients.
A slide is formed from the butter, in the middle of which a depression is made into which the matsoni is poured. The dough is kneaded.
The finished mass is divided into three portions, each of which is wrapped in cling film and placed in the refrigerator for 30-49 minutes.
These 40 minutes are used to prepare the filling: powder, vanilla and melted butter are mixed and ground until white using a mixer.
At the end, add enough flour to make the filling crumbly. Divide into six equal portions - two for each piece of dough.
Next, the dough is rolled out and one part of the filling is distributed, the edges are pinched, and the dough is folded several times. After this, the second part of the sweet filling is rolled out again and laid out. It is pinched again and folded several times. Similar actions are carried out with the remaining pieces of dough.
Yerevan gata is baked on a baking sheet with parchment paper at an oven temperature of 200C for no more than 10 minutes, then the heat is reduced by 20C and baked until done.

It should be noted that if this dish is prepared from yeast dough, then it must be layered in the same way, as described in points 8-9.

Recipe for gata in the form of “cookies”

If vanilla is included in the product list, then it is preferable to use this product in its natural liquid form. This is exactly what Armenians use, who love to add it to sweets and desserts.

Ingredients for gata in the form of cookies:

0.25 kg butter;
0.5-0.6 kg flour;
2/3 cup kefir;
0.1 kg sugar;
2 eggs;
¼ large spoon of baking powder;
1 large spoon without a slide of vanilla sugar;
a pinch of salt.

One of the eggs is needed to grease future baked goods; for this you only need the yolk. From the specified amount of products you will get an average of 15-16 sweets. If desired, the number of servings can be changed in one direction or another, but then adjustments should be made for the baking time (larger-sized sweets take longer to bake, thinner and smaller ones, respectively, faster). If a delicious round gata involves layering, this recipe doesn't require that. Preparation step by step:

Sifted flour is poured into the container (one glass of flour is left for the filling), baking powder, salt and half the specified amount of butter is laid out. The mass is mixed until smooth (you can use a mixer or blender).
One egg is added, kefir is poured in. The dough is kneaded and left for the same period of time required to prepare the filling.
The rest of the butter is melted in a water bath (the Armenian recipe involves using softened, not melted butter).
A glass of flour, vanilla sugar and regular granulated sugar are added to the butter. Stirs. The finished mixture should have a homogeneous and soft structure.
The dough is divided into halves, each of which is rolled out into a layer (up to 4 millimeters thick).
One half of the filling is distributed over the rolled out layer so that the edges remain intact. The second half goes to the second layer.
Two rolls are formed from the dough with filling, the upper part of which is smeared with lightly beaten yolk.
Using a knife, apply shallow stripes along each of the rolls. Then they are cut into 7-8 servings each.
Gata is baked in Armenian style when the oven is heated to 175C for no more than 25 minutes. The finished sweet should acquire a ruddy golden color. Serve after cooling.

To store this confectionery product, it is recommended to use a resealable bag or container with an airtight lid, then it will remain soft and not dry out.

Gata recipe from ready-made puff pastry

Considering the busyness of modern people, there is not always time for, but this is not a reason to deprive yourself of this Armenian delicacy. Store-bought puff pastry can also be of high quality and tasty.

Ingredients for Armenian liver:

packaging of finished puff pastry (0.5 kg);
0.48 kg flour;
2 eggs;
0.2 kg butter;
0.4 kg sugar;
a pinch of vanillin.

One of the specified number of eggs is intended for greasing products before baking, for which only the yolk is used. This recipe for Armenian gata is practically the simplest of all the options. Cooking diagram:

The puff pastry is removed from the freezer to defrost.
At this time, the filling is prepared: softened butter is ground with sugar, vanillin, egg and flour until crumbly.
The dough is rolled out into a rectangular layer (no more than 5 millimeters thick).
The filling is evenly distributed over the surface of the layer.
A roll is formed, which is given a flat shape using a rolling pin.
The top part is brushed with lightly beaten yolk.
Small portions are cut with a figured knife.
Products are baked in an oven heated to 170C. Readiness is determined by golden brownness - the sweets should be a rich golden color.

This is not only the simplest, but also the fastest way to prepare gata from puff pastry. The process takes a minimum of time, and the result is not inferior in taste to more complex analogues.

Gata with nuts

Over time, any popular dish becomes a victim of experiments, and sometimes quite successful ones. These include a version of this treat with walnut kernels. We take:

½ cup nuts (walnuts, shelled);
0.48 kg flour;
0.25 kg margarine;
0.05 kg butter;
1 yolk;
0.3-0.4 kg of sugar;
0.25 g sour cream;
a pinch of vanillin;
a pinch of salt;
a pinch of soda.

The amount of sugar in the recipe depends on the desired sweetness of the finished product, so you can adjust it to your taste. How to prepare puff gata with nuts step by step:

Sifted flour (not all, two glasses) is mixed with salt, soda, grated margarine and sour cream.
The mass is mixed until smooth and divided into four identical pieces, each of which is wrapped in cling film and left in the refrigerator for an hour.
At this time, the preparation of the filling begins: the crushed nut kernels are ground into crumbs and mixed with sugar, vanillin and chopped butter.
Flour (the remaining glass) is added to the mixture and the mixture is brought to the state of crumbly crumbs.
Each piece of dough is rolled out in turn into rectangular layers.
The filling is distributed evenly.
Rolls are formed, the surface is pierced in several places.
The rolls are cut into triangles, which are greased with yolk and laid out on a baking sheet (it is recommended to use parchment paper).
The products are baked in an oven heated to 180C for no more than 20 minutes.

No matter what recipe these sweets are prepared according to, the result of each of them is beautiful and appetizing products, which is confirmed by numerous photos and videos.

Video: Armenian gata (kyata) - the best recipe

03.12.2018

Gata is perhaps the most common type of pastry in Armenia. Gata is a dessert that is a cross between a puff pastry and a pie with a sweet filling. Not a single holiday is complete without this baked goods. And it is also often on our everyday table.

In any case, childhood memories are associated with gata, since its unique taste and aroma are reminiscent of home comfort, warmth, maternal care, well-being, and goodness.

History and traditions

The first written mention of gata dates back to the 13th century, but it is not known exactly when this dessert appeared. Undoubtedly, it has existed as long as the Armenian people themselves. This dish has absorbed the national spirit. Despite the fact that the Armenians were in extremely unfavorable conditions until the beginning of the 20th century, they still managed to preserve their identity and cultural values. Gata is valued and loved both in her homeland and among the diasporas scattered across the earth.

Even far from their native land, the people have preserved the national features of their cuisine.

There are many beautiful traditions associated with this type of baking. For example, the bride, stepping on the threshold of the groom’s house, brings into it, among other things, delicious gata. It is presented to matchmakers, and it is also treated to girls who help the bride dress before the wedding.

Armenians bake Lenten gata for the Presentation of the Lord - according to a special recipe, without breaking the Fast. It is customary to put a coin in it, and it is believed that whoever gets it will be successful and happy.

Varieties of gata

Armenian gata has several regional varieties, and the differences lie in the proportions of ingredients, types of filling and dough kneading technology. These cookies come in flaky, yeast and unleavened varieties.

So, in order to bake Artsakh, Stepanavan and Karaklis ghats, you need to first prepare the dough. Yerevan and Gyumri are prepared without dough.

In some cases, the cookies are simply smeared with yolk, in others they are decorated with intricate designs.

This dish also differs in shape.

It can be made in the form of a flatbread, roll, or pie.

The dough is kneaded exclusively by hand, because it is so important to convey warmth and care for loved ones! The filling is called khoriz. Most often it is sweet and consists of butter, sugar and flour, but there are also salty variations. Housewives often add nuts, spices and raisins inside. Gata can be stored for a long time.

It is served with tea and also eaten with matsun.

Armenian gata recipe

There are several recipes, but their common feature is that the dough should be dense and flaky. The list of ingredients is quite simple. The only difficulty you may encounter when cooking in Russia is the lack of matsun. In general, this is not the biggest problem, since matsun can be replaced with any fermented milk product, for example, natural yogurt or yogurt.

Here is a standard version of preparing Armenian gata:

Add a pinch of salt and soda to 400 g of white flour and mix.

Add 250 g of finely chopped or grated cold butter.
Mix the food with your hands until fine crumbs form.
Make a hole and pour in 1 cup of matsun. Knead the dough, adding flour if necessary so that it does not stick to your hands. Wrap the ball in film and leave in a cool place for half an hour.
Prepare the filling by mixing 80 g of butter, 120 g of flour and one and a half cups of sugar (powdered). Add vanilla and stir until soft and crumbly.
Roll out the dough into a thin layer, lay it out in an even layer and roll it up. Cut it into pieces, place on a baking sheet with parchment paper, brush with egg yolk and bake until golden brown for about 20 minutes at 180°C.

For the dough, sift the flour through a sieve along with salt and soda into a deep bowl. Add butter and chop with a knife until crumbs form.

Add matsoni (kefir), stir, gather the dough into a ball, then knead a little. If the dough is too runny, add flour. Divide the dough into 3 parts, place in a plastic bag and leave for 40 minutes. on the bottom shelf of the refrigerator.

For the filling, beat the butter, powdered sugar and vanilla sugar until white with a mixer. Add flour and knead the filling with your hands until you obtain a crumbly, homogeneous mass. If it doesn't turn out crumbly, add flour. Divide the filling into three parts. Roll out each piece of dough into a rectangle 2–3 mm thick, spread some of the filling over it, roll it into a roll, stretch it and press it with your hands to make it denser.

Line a deep baking sheet with parchment. Place the rolls on the prepared baking sheet, apply wavy patterns on top with a fork, prick them in several places, and brush with yolks.

Cut the rolls directly into the baking sheet into 2.5 cm wide pieces with a curly knife. Move the pieces away from each other a little. Place the baking sheet with gata in an oven preheated to 200°C for 10 minutes, then reduce the temperature to 180°C and bake until golden brown, about 20 minutes. Serve gata hot or cooled with tea.