Gata (Traditional Armenian Sweet Pastry)

Ingredients

• 4 cups All-purpose flour (plus extra for dusting)
• 1 cup Unsalted butter (cold, cut into small pieces)
• 1 tsp Active dry yeast (or instant yeast)
• 1 cup Sour cream (full-fat)
• 0.5 cup Granulated sugar (for dough)
• 0.5 tsp Salt
• 1.5 cups All-purpose flour (for filling)
• 1.5 cups Granulated sugar (for filling)
• 0.75 cup Unsalted butter (softened, for filling)
• 2 tsp Vanilla extract (or 1 tsp vanilla sugar)
• 1 Egg yolk (for egg wash, mixed with 1 tbsp water or milk)

Instructions

1. 1

   Make the dough: In a large bowl, whisk together 4 cups flour, 1/2 cup sugar, yeast, and salt. Cut in the cold butter pieces using a pastry cutter or your fingers until mixture resembles coarse crumbs.

2. 2

   Add the sour cream and mix until a shaggy dough forms. Turn onto a lightly floured surface and knead gently for 5-7 minutes until smooth and elastic. Form into a ball.

3. 3

   Place dough in a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for 4-5 hours or overnight. Remove from fridge 1 hour before assembling.

4. 4

   Make the filling: In a medium bowl, combine 1.5 cups flour and 1.5 cups sugar. Add the softened butter and vanilla. Mix with your hands until it forms a crumbly, sandy paste. Set aside.

5. 5

   Assemble: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. On a generously floured surface, roll the dough into a large rectangle, about 1/8-inch thick.

6. 6

   Spread the filling evenly over the entire surface of the dough, leaving a 1-inch border on one long edge.

7. 7

   Starting from the long side opposite the border, tightly roll the dough into a log, sealing the edge by pinching it onto the roll.

8. 8

   Cut the log into 1-inch thick slices using a sharp knife. Place slices cut-side up on prepared baking sheets, spacing them 2 inches apart.

9. 9

   Brush the tops generously with the egg wash. Optionally, use a fork to press a traditional crosshatch or decorative pattern on top.

10. 10

    Bake for 20-25 minutes, rotating pans halfway, until golden brown and crisp. Cool on wire racks before serving.