Armenian GATA

Armenian GATA.

• -stakan-250g flour
• — 2,5-3 tbsp butter
• — 250 grams of yogurt
• — 1 cup salt
• — 1 pinch of baking soda
• — 0.5 hours. L.

For filling:
• flour
• — 1,5 cups powdered sugar
• — 1,5 cup sugar vanilla
• — 1 hour. L. butter

For lubricating:
egg (yolk) — 1
• 1st.l milk

1. For the dough flour together with salt and soda mix. Add the butter and chop with a knife to form crumbs.
2. Add the yogurt, stir, gather the dough into a ball, then knead a little. If the dough is too liquid, add flour. Divide the dough into 3 pieces, place in a plastic bag and leave for 40 minutes.
3. For the filling grind mixer butter, powdered sugar and vanilla sugar until white. Add the flour and knead stuffing his hands until crumbly smooth. If she does not get crumbly, add the flour. Divide the stuffing into three parts. Roll each piece of dough into a rectangle 2-3 mm thick, spread on it a part of the filling, roll it into a roll, stretch it and pressed her hands to make thicker.
4. Put the rolls on the prepared baking, put the top wavy patterns fork pinned in several places, brush daubing.
5.Narezhte rolls right into the baking slices of 2.5 cm wide shaped knife. Slightly move the pieces from each other.
Place the baking sheet with Gata in a preheated 200 ° C oven for 10 min., Then reduce temperature to 180 ° C and bake until cooked until it browns, about 20 minutes


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