Ingredients for making Armenian ghats
For the test:
- Wheat flour 400 grams (for dough) and 80 grams (for rolling)
- Butter 250 grams
- Kefir (or yogurt fermented milk product of Armenian origin) - 1 cup
- Chicken egg 1 piece
- Salt 1 pinch
- Baking soda half a teaspoon
- Wheat flour 120 grams
- Butter 80 grams
- Powdered sugar 1.5 cups
- Vanilla Sugar 1 teaspoon
- Chicken egg (yolk) 1-2 pieces
- Pasteurized whole milk 1 tablespoon
- Main ingredients: Eggs, Kefir, Butter, Flour
- Serving: 20 servings
- World Cuisine
Kitchen scale, Glass (capacity 250 milliliters), Fine sieve, Deep bowl - 2 pieces, Fine grater, Plastic food wrap, Refrigerator, Oven, Nonstick pan, Baking paper, Metal spatula, Teaspoon, Rolling pin, Deep plate, Tablespoon, Table fork, Baking brush, Kitchen gloves, Kitchen spatula, Large flat dish
Cooking Armenian Ghats:
Step 1: prepare the dough.
Using a sieve with a small sect, sift in a deep bowl 400 grams of wheat flour, half a teaspoon of baking soda and a pinch of salt.
There we rub on a fine grater 250 grams of cold butter. Mix these ingredients with a tablespoon until smooth. We collect the resulting crunch with a slide, make a recess in it, pour 1 cup of kefir into it and drive in 1 chicken egg without shell.
With clean hands, knead a uniform and soft dough. If it turned out to be too liquid and sticky, add a little more flour to it. Then we roll the dough into a ball, wrap it in plastic wrap and put it in the refrigerator on the lowest shelf. We stand the dough in the cold for 30 to 40 minutes.
Step 2: prepare the filling.
While the dough is infused, preheat the oven to 180 degrees, cover the non-stick baking sheet with a sheet of baking paper and proceed to prepare the filling. Sift 120 grams of wheat flour and 1.5 cups of powdered sugar into a clean, deep bowl.
Add 1 teaspoon of vanilla sugar to the same container and rub 80 grams of cold butter on a fine grater. Grind these ingredients with clean hands into crumbs.
If the filling does not turn out friable, add a little more flour and mix again until it takes on a loose, sandy texture. After we divide the filling into 3 equal parts.
Step 3: form the Armenian gata.
After 30 - 40 minutes, we take out the dough from the refrigerator, remove the plastic film from it, put it on a cutting board and divide the kitchen spatula into 3 equal parts. Then sprinkle the tabletop with a small layer of wheat flour, put 1 part of the dough on it and roll it out using a rolling pin into a thick layer 3 millimeter.
It should make a big flour rectangle. Distribute on its surface 1 part of the filling.
We roll a layer of dough into a dense roll and cut it into portioned pieces obliquely or straight. Slicing and length of portions depends on your desire, but basically the length does not exceed 7 centimeters. We shift small rolls onto a baking sheet prepared for baking, leaving free space between them in 3 - 4 centimeter.
In the same way, we form the rest of the gata until the dough with the filling ends. Then drive one or two chicken yolks into a deep plate and add 1 tablespoon of whole pasteurized milk to them. Beat them with a table fork until a homogeneous consistency. After that, using a baking brush, grease the resulting mixture with small rolls and proceed to the next step.
Step 4: bake the Armenian gatu.
We send the baking sheet with the still raw dessert into the preheated oven.
Bake the Armenian gatu until golden brown 20 - 25 minutes. After the required time, we put on kitchen handpieces, take out a baking sheet from the oven and put it on the countertop.
Cool the dessert slightly, use a kitchen spatula to transfer it to a large flat dish and serve the gata to the table.
Step 5: serving the Armenian ghat.
Armenian ghat served warm or chilled. This dish does not need additions, but at the request of the gatou can be served with sour cream or any creams: custard, chocolate, lemon-banana and many others. Enjoy it!
Enjoy your meal!
- Optionally, you can add raisins or chopped nuts to the filling.
- Kefir or yogurt can be replaced with sour cream.
- On request, you can make longitudinal strips on the rolls with a table fork and then cut them with a curly knife.
- If desired, butter can be replaced with premium margarine.