Gata Kata Armenian Sweet Recipes
GATA (KATA) ARMENIAN SWEET
Make and share this Gata (Kata) Armenian Sweet recipe from Food.com.
Provided by Ambervim
Categories Yeast Breads
Time 55m
Yield 24 Pieces
Number Of Ingredients 14
Steps:
- In a mixing bowl, combine the yeast with 1 cup sour cream; set aside for 10 minutes. Add butter and mix well. Add the egg, oil, and vinegar and mix well. Add the sifted flour gradually and continue mixing. Knead dough for about 15 minutes until smooth and firm so that it does not stick to your hands. Gather dough into a ball and cover with plastic wrap. Refrigerate the dough overnight. To make the filling, mix together 1 cup of the melted butter and 2 cups flour. Add 1-1/4 cups sugar and 1/2 teaspoon vanilla; stir constantly for 1 minute, so that the mixture does not stick to your hands and becomes smooth and even. Set aside.
- Armenian RecipesPreheat oven to 350 degrees F. Remove dough from the refrigerator; divide it into 8 equal balls. Place each ball on a lightly floured board. Roll each ball out to a rectangle measuring 10-by-6 inches, or as thin as possible with the aid of rolling pin. Paint each rectangle with melted butter. Spread 1/4 cup filling into the center of each rectangle and roll out the filling over it with the aid of a rolling pin. Fold in about 1/2 inch of the rectangle on each side. Roll up dough into a cylinder. Place rolling pin on pastry roll and flatten slightly lengthwise. Cut the roll diagonally with a sharp knife or serrated knife into 2-inch equal slices. Place pastry about 2 inches apart on a lightly floured baking pan. (Be careful not to spill out any filling.).
- Paint the surface of each pastry with the glaze (mixture of beaten egg and brown. Place baking pan in the oven and bake for 15 to 30 minutes, or until golden brown. Remove the baking pan from oven and allow the pastries to cool.
Nutrition Facts : Calories 312.9, Fat 18.7, SaturatedFat 11.1, Cholesterol 67.3, Sodium 80.9, Carbohydrate 32.9, Fiber 0.9, Sugar 10.9, Protein 4
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- Warm 1/4 C milk to 100°F - 110°F or just warm to touch . Mix one Tbsp honey or sugar with the milk and sprinkle the yeast on top . Let it sit aside for 5 to 10 minutes for the yeast to become bubbly .
- Take salt, flour and sugar (or honey)in a large mixing bowl and stir to mix evenly . Make a well in the center and pour the activated yeast followed the egg and half of the remaining milk. Knead gently for a minute till the liquid is absorbed by the flour. Add the melted butter and enough of the remaining milk to make slightly sticky dough . Cover and set aside for 10 minutes.
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- The dough needs to be made the day or night before you assemble and bake your gata. Start by adding the baking soda and baking powder to the sour cream and mix it until thoroughly combined. Set aside.
- The following day, make the filling. Add the flour and butter to the bowl of a food processor and pulse the mixture several times until it looks sandy and contains small pea-sized bits of butter. Add the sugar and vanilla and quickly pulse just a few more times to combine, but not enough to form a dough. Pour this crumbly filling into a wide, flat bowl and use a large spoon to divide it into four quadrants (just draw lines). Set aside.
- Preheat the oven to 350°F with the oven rack in the center. Line three baking sheets with parchment paper and set aside.
- Bake the gata one tray at a time for about 25 to 35 minutes, rotating the pan from front to back about halfway through baking, until the tops are dark golden brown, and the dough on the sides is no longer pasty looking, and appears to be cooked through (it may even start to look slightly golden). Remove from the oven and replace with the next pan of gata. Repeat the baking process until all pans are baked, one at a time.
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