Armenian Gata
Gata, a cherished pastry in Armenian cuisine, has a history that spans centuries. Its origins can be traced to medieval times, where it evolved as a celebration bake, often associated with religious and cultural festivities. It’s a beautiful enriched dough filled with a delectable mixture of nuts, butter, and sugar.
This coffee cake-like bake is a favorite of my husband and Persian mother-in-law. I’ve experimented with numerous variations to achieve the perfect version for them. Although it’s Armenian origin, it's quite popular in Iran. This isn't surprising, given that these two countries not only share a border but also have trade routes and a history that dates back to the Persian Empire.
Baking Tip: Allowing the dough to rest before baking is crucial for the success of your gata. This resting period allows the yeast to work, resulting in a lighter and fluffier pastry.
Ingredients:
240 ml (1 cup) milk
150 g (12 tbsp) melted butter
10 g (3 tsp) yeast
150 g (3/4 cup) white sugar
2 eggs Room temperature
480 g (4 cups) flour
2.5 g (1/2 tsp) salt
Filling:
150 g (12 tbsp) melted butter
200 g (1 cup) white sugar
4 g (2 tsp) cinnamon
4 cloves, grounded up
120 g (1 cup) flour
60 g (1/2 cup) finely chopped walnuts
Eggwash:
1 egg yolk
5 ml (1 tsp) water
Optional: 1.25 g (1/4 tsp) crushed saffron
Directions:
In a small bowl, whisk together melted butter and warmed milk. Set aside until it reaches room temperature. (Note: Too hot of a mixture can kill yeast and scramble eggs.)
In a large bowl, whisk together eggs, sugar and yeast. Incorporate butter and milk, mixing thoroughly. Slowly add flour 1 cup at a time to wet mixture and then salt.
Knead together, with dough hook attachment or by hand, for 10-15 minutes.
Cover bowl tightly with plastic cling-film place it in a warm spot and allow it to sit for 1 hour and 30 minutes.
Make filling: Combine flour, cinnamon, nutmeg, sugar, walnuts and melted butter into a paste-like consistency.
Pre-heat over to 350°F (180°C) and line two baking sheets with parchment paper.
Flour your work surface, then divide the dough into 4 even portions and roll each into 8-inch diameter circles.
Spread your filling evenly over 2 portions of rolled out dough. Place the remaining 2 portions of dough on top of your layer of filling. Pinch the edges together with a fork and roll under. Use rolling pin to roll gatas into 9 inch circles and transfer to prepared baking sheets.
Add crushed saffron to warmed water and whisk in egg yolk. Brush egg wash over top of gatas and use a fork to create the diamond, lattice pattern.
Place in preheated oven for 35-40 minutes. Place on wire rack to cool.
“Baking is both an art and a science; a pinch of precision, a dash of creativity, and a whole lot of love.”