Armenian Gata

Name: Armenian Gata
Prep time: 1 h 10 min
Cook time: 2 h
Total time: 3 h 10 min
Cuisine: European, Eastern European
Ingredients: 454 grams (16 ounces) full-fat sour cream; 6 grams (1 teaspoon) baking soda; 4 grams (1 teaspoon) baking powder; 500 grams (4 cups) all-purpose flour; 255 grams (2 ¼ sticks or 9 ounces) unsalted butter, (cold, cut into 1 tablespoon-sized pieces); 188 grams (1 ½ cups) all-purpose flour; 170 grams (1 ½ sticks or 6 ounces) unsalted butter, (cold, cut into 1 tablespoon-sized pieces); 300 grams (1 ½ cups) granulated sugar; 1 teaspoon pure vanilla extract; 1 egg (chalaza removed (thick white part by the yolk–use the egg shell to remove it), beaten)

Instructions

Prep:1h 10minCook:2h

Gata is easily one of the most beloved Armenian desserts. It's a pastry with similarities to both croissants and rugelach, but with a personality of its own. Some call it nazook, but this typically refers to a walnut-filled version made by Iranian Armenians. Crisp on the outside, flaky within, with spirals of vanilla-laced sweetness throughout, it's a divine dessert any time of year.

Updated at: Thu, 21 Nov 2024 10:04:33 GMT