FOOD OF THE MONTH NOV‘2024

As it is already cold in November, you can enjoy delicious gatha along with hot tea․
Gata is easily considered one of the most famous Armenian desserts. It’s a pastry similar to both croissants and rugelach, but with its own personality. Some call it nazuk, but it usually refers to the almond version made by Iranian-Armenians. Crispy on the outside, flaky on the inside, with swirls of vanilla swirling sweetness, it’s a divine dessert any time of the year.

Ingredients

Dough

• two 10”x14” sheets of pre made puff pastry dough, thawed
• 1 extra large egg, separated
• 1 tbs milk or cream 

Filling (”Khoreez”)

• 1 cup granulated white sugar
• 1 cup all purpose flour
• 4-5 tbs room temperature clarified butter use regular unsalted butter, at room temperature 120-130 grams
• 1 tsp vanilla extract

Directions

Preheat the oven to 375° F/190° C, line the baking pan with parchment pepper. Start by making the filling

• In a bowl, combine: sugar, flour and give it a quick mix
• Add the butter, vanilla extract and cognac
• Using your hands, mix everything well to combine and reach to the right consistency
• Divide and cut the puff pastry dough into two even strips
• Brush each strip of the dough with egg white
• Place a few tablespoons of khoriz (butter filling ) on the the dough, leaving about half inch from every side, empty
• Using your hands, press and flatten the filing
• Fold and roll twice, if the dough gets too soft, place inside the freezer to harden for easier slicing

Note* be sure to thaw the dough before baking

• Cut the Gata rolls into diamond shapes, egg wash with egg yolk+milk mixture
• Using a fork, make your preferred designs

The final result should be crisp on the outside, and flaky throughout.

Bake 25-30 minutes or until golden color.

Article by July S. 

References:

www.nofrillskitchen.com/armenian-gata-recipe/
www.mission-food.com/gata/
www.heghineh.com/armenian-gata/