Gata

Instructions

1. Dough: Combine baking soda and baking powder with sour cream and mix well. Add half the flour and butter to a food processor, pulse until sandy with pea-sized butter bits. Mix in half the sour cream mixture until doughy. Repeat with remaining ingredients, combine halves gently. Divide into 4 parts, fold like a letter, wrap, and refrigerate overnight.
2. Filling ("Khoreez"): Next day, blend flour and butter in a food processor until sandy. Add sugar and vanilla, pulse to mix. Divide into 4 portions in a bowl.
3. Assembly: Roll out one dough square on a floured surface into a rectangle. Spread 1/4 of the filling, leaving a border. Roll tightly, flatten gently with a rolling pin. Brush with beaten egg, cut into 1 ¼-inch slices, and place on prepared pans.
4. Baking and Finishing: Bake each tray at 350°F for 25 to 35 minutes until golden brown. Cool completely before storing. For best results, cover with a tea towel. Freeze if desired, and refresh in a 350°F oven for 5 minutes if needed.

Notes

Gata. It’s mere mention is guaranteed to bring a sparkle to any Armenian eyes. A sweet egg-rich, bread-like cake, it is exotic and syrupy and the perfect accompaniment to a thick, dark cup of surj, the industrial strength local coffee.

Gata goes by many names, look out for kada or katah if you cannot spot it on a menu, and varies in shape and size from region to region.

Everyone has their on twist on the classic recipe, too, so don’t be surprised to come across variations in ingredients. One thing never changes though – a well made gata always melts in your mouth.