The most delicious recipe for Armenian gata step by step. Armenian gata: recipe and ingredients

Armenian cuisine characterized by diversity and exoticism. The culinary traditions of individual regions of the country differ greatly. Over the centuries, they have been formed and passed on to young generations, filling the life of the local population with a variety of flavors and aromas. The topic of the article will be recipes for making Armenian gata at home.

Gata is a Caucasian dessert reminiscent of a burger or a puff pastry. Who and when created the delicacy is unknown, but historians found the first mention of the gata in the creation of Vardan Aygektsi entitled "Pig and Gata", written at the turn of the 12th and 13th centuries.

Brave Armenian chefs are not afraid of experiments. Therefore, some dishes have many cooking options, and gata is no exception. In Armenian cuisine, these cookies are held in high esteem. Professional chefs and ordinary housewives bake it on holidays and weekdays.

It is impossible to call gata easy for a figure and stomach, 100 grams of dessert contains 300 kilocalories.

Traditional recipe for Armenian gata

Armenian kyat is prepared in various ways. I'll take a look at popular cooking options. I'll start with the traditional recipe, because this is the basis for experimentation and the realization of culinary fantasies.

Ingredients

Servings: 6

• flour 600 g
• sour cream 100 g
• butter 150 g
• sugar 200 g
• egg yolk 1 PC
• soda ½ tsp

Per serving

Calories: 389 kcal

Proteins: 5.9 g

Fats: 20.8 g

Carbohydrates: 45 g

35 minutes Video Recipe Print

Grind one hundred grams of butter with two glasses of flour, add sour cream with soda and mix. I knead the dough. The result is a homogeneous elastic mass.

For the filling, grind the remaining flour, 50 grams of butter and sugar into crumbs. Sometimes I add a pinch of vanilla sugar. I divide it into four parts, roll each one into a layer three millimeters thick, spread the filling and make rolls.

So that the Armenian gata after baking has a glossy surface, I grease the rolls with yolk diluted with water and cut into pieces. I put the kyata on a baking sheet and put it in the oven. I bake at 200 degrees for 20 minutes.

Puff pastry gata

Under the influence of the high temperature, the filling of the Armenian gata softens, soaks the dough and transforms it into an butter cream.

Ingredients:

• Puff pastry - 500 g.
• Flour - 3 cups.
• Butter - 1 pack.
• Sugar - 2 cups.
• Egg yolk - 1 pc.
• Vanillin - a pinch.

Preparation:

1. Defrost puff pastry, after I do the filling. Combine slightly melted butter with sugar and flour, add vanillin. It turns out a crumb.
2. I roll out the ready-to-use dough into a rectangle 5 millimeters thick, spread the filling and form a tight roll.
3. Using a rolling pin, I give the roll a flat shape, then grease it with whipped yolk and cut it into pieces with a curly knife.
4. I bake Armenian gata from puff pastry in the oven at 170 degrees until a beautiful crust appears.

Real round Armenian gata

Now I will consider a recipe for making real Armenian pastries - gata pie. Thereby original recipe you will delight your family with a delicacy, the existence of which the household did not even know.

Ingredients:

• Butter - 100 g.
• Flour - 500 g.
• Milk - 100 ml.
• Dry yeast - 1 spoon.
• Egg - 2 pcs.
• Sugar - 4 tablespoons.
• Salt - 0.25 tablespoons.
• Vanilla sugar - 1 spoon.

FILLING:

• Ghee butter - 200 g.
• Powdered sugar - 1 glass.
• Vanilla sugar - 1 spoon.
• Flour - 1.5 cups
• Yolk - 1 pc.

Preparation:

1. Making dough... I dissolve yeast in warmed milk, add flour, stir and put in a warm place for half an hour to increase the mass. Beat eggs, butter and vanilla sugar, add to the dough along with salt.
2. Gradually add flour, mix. I am making a dense dough. I transfer it to a suitable container and leave it under a lid in a warm place for another half hour.
3. I am doing stuffing ... I rub flour and butter with my hands, add vanilla sugar and powdered sugar. It turns out a homogeneous crumb. Preheat the oven to 180 degrees.
4. I divide the dough into three parts, roll out small juices, grease with melted butter, spread the filling, connect the edges. With my fingers I form a blank and roll it out with a rolling pin so that the thickness of the cake is one and a half centimeters.
5. I put the pies on a greased baking sheet, grease with egg yolk and send them to a preheated oven for 25 minutes. I take the finished gata out of the oven, transfer it to a towel and cover it.

Video recipe

Gata with nuts recipe

Gata is a sweet treat that welcomes experimentation. In the next recipe, I suggest adding some walnuts to the filling. This ingredient diversifies the taste of Caucasian biscuits.

Ingredients:

• Flour - 3 cups.
• Margarine - 300 g.
• Sour cream - 1 glass.
• Walnuts - 0.5 cups
• Yolk - 1 pc.
• Sugar to taste.
• Vanillin - 1 spoon.
• A pinch of salt and soda.

Preparation:

1. I mix two glasses of sifted flour with salt and soda, add 250 grams of margarine passed through a grater, grind everything. I add sour cream to the dough and mix until smooth. It turns out an elastic and elastic workpiece, which I divide into four parts. I wrap each one in foil and send it to the refrigerator for an hour.
2. I am engaged in stuffing. I chop the kernels of walnuts with a knife or crush them with a rolling pin into small crumbs, add sugar or honey, finely chopped butter and vanillin. I add a glass of flour to the mass and mix. Crumbs of a uniform consistency are obtained.
3. In turn, I take out pieces of dough from the refrigerator, roll them into rectangular flat cakes, spread the filling and form rolls. I pierce each workpiece with a fork and apply a pattern, then cut it into triangles and spread it on a baking sheet with parchment paper, grease it with yolk.
4. I bake the gata at 180 degrees for a third of an hour. I control the process so as not to get too dark a crust. Serve with unsweetened tea, cocoa or fruit drink. It's delicious anyway.

Cooking Armenian gata on kefir

Armenian gata is made from sour cream, but kefir is also great. The fermented milk product adds unforgettable shades to the taste of the finished dessert.

Ingredients:

• Butter - 250 g.
• Flour - 3.5 cups.
• Kefir - 0.75 liters.
• Sugar - 0.5 cups.
• Egg - 1 pc.
• Yolk - 1 pc.
• Vanilla sugar - 2 tablespoons.
• Baking powder - 0.5 tablespoons.
• A pinch of salt.

Preparation:

1. I knead the dough. Pour 2.5 cups flour into the blender bowl, add 125 grams of chopped butter, baking powder and a little salt. I grind the mass. If there is no blender, I grind the flour and butter by hand.
2. I combine the resulting crumb with kefir and an egg. I knead. I wrap it in plastic and send it to a cool place for half an hour. While the dough is resting, I am filling it.
3. Combine the remaining butter with a glass of flour, plain and vanilla sugar, mix until smooth. The result is a soft filling that is easy to spread.
4. I divide the cooled dough into two parts, roll it into layers three millimeters thick, distribute and form the filling. I make shallow notches on the rolls with the back of the knife, after which I cut each roll into 8 parts.
5. I put the prepared gata in a baking dish, grease it with yolk and bake in the oven for 20 minutes at 175 degrees. I store the dessert in an airtight container, otherwise it dries quickly.

Cooking recipe for yogurt

As far as I know, Armenian cooks use yogurt to prepare the considered kyat. If you don't know, yogurt is an Armenian fermented milk product based on milk and sourdough.

Ingredients:

• Butter - 1 pack.
• Matsoni - 1 glass.
• Egg - 1 pc.
• Flour - 2.5 cups.
• Soda - 0.5 tablespoons.
• Yolk - 1 pc.

FILLING:

• Ghee - 100 g.
• Sugar - 1 glass.
• Flour - 1 glass.
• Vanilla sugar - 2 packs.

Preparation:

1. Mix the egg with butter, add yogurt, soda, flour and knead soft dough... If done correctly, it doesn't stick to your hands.
2. For the filling, I diligently grind the butter with sugar, add flour and continue to grind to a crumb state. Then I add vanilla sugar.
3. I divide the dough into two halves. I roll each part into a layer, spread the filling on top, form rolls and fasten the ends.
4. I cut each roll into pieces with a curly knife, put it on a baking sheet, grease it with yolk and bake in the oven at 180 degrees until a beautiful crust appears.

Azerbaijani gata recipe

Delicious Armenian kyat is also prepared in Azerbaijan, where there are several varieties of delicacies. Among them are the gata of Nakhichevan, Karabakh and Baku. They differ in cooking technology, but insignificantly. I will consider the simplest recipe preparation - ghats of Baku. Despite its simplicity, the treat melts in your mouth and brings a lot of pleasure.

Ingredients:

• Flour - 3 cups.
• Egg - 1 pc.
• Sour cream - 1 glass.
• Butter - 150 g.
• Baking powder - 1 spoon.
• Yolk - 1 pc.

FILLING:

• Sugar - 1 glass.
• Flour - 0.5 cups.
• Frozen butter - 100 g.

How to cook:

1. Add baking powder, egg, sour cream and soft butter to the sifted flour. I knead a soft dough, wrap it in foil, send it to the refrigerator for half an hour.
2. To prepare the filling, I pass the oil from the freezer through a grater, add sugar and flour. I grind the mass and put the filling in a cold place for a third of an hour.
3. I divide the dough into three parts, roll it into layers, spread the filling on top. From each layer I make a roll, cut into pieces, transfer to a greased baking sheet. I grease each kyata with yolk.
4. I send the baking sheet to the oven. I bake at 180 degrees for 35 minutes. This time is enough for the kyata to acquire a beautiful crust.

I hope, thanks to the recipes I have shared, you will delight your family with delicious and aromatic Armenian gata cookies. It goes well with any drinks: tea, coffee, cocoa, fruit and berry compotes and juices. Bon Appetit!

Gata, or kyata, or kada is an oriental sweetness, the most famous Armenian biscuits, incredibly tasty. Reminds whether puff pastry, or rolls with sweet filling... During cooking, the gata is cut into small pieces, which is why they began to call it cookies.

To prepare this oriental sweetness, a fairly simple set of products is required, but the cookies are incredible, with a complex and unusual taste. When I tasted gata for the first time and tried to figure out my taste impressions, I thought that in some way gata resembles juicy, although there is no cottage cheese in Armenian cookies. Perhaps because a large amount of butter in the dough and filling makes the cookies soft, tender, buttery, with a distinct creamy taste. Gata also reminded me of baklava.
But now I don't compare the gata with anything. It is not comparable to anything for me, but simply very, very tasty and loved.

Traditionally, gata is filled with butter, flour and sugar, as well as vanilla. Of course, there is no doubt that it is best to use natural vanilla for making gata, which Armenians love to add to their desserts. In some variants, chopped cookies are also added to the filling. walnuts, and in others the dough is kneaded without eggs.

Cooking time: about 1 hour
Ingredients for making 14-16 cookies

Ingredients

• 250 grams of butter
• 3.5 cups flour
• 0.75 cups of kefir
• 0.5 cups sugar
• 1 egg and 1 yolk for greasing the cookies
• 2 tsp vanilla sugar
• 0.5 tsp baking powder
• a pinch of salt

What is gata? It is synonymous with bliss. In Armenia, this round flatbread with a delicate creamy vanilla taste is not only always popular, but even entered into folk rituals, like our loaf. They celebrate weddings with her, celebrate the New Year. The bride must bring a basket of ghats to the groom's house. And on December 31, the hostess puts a coin in the dough before baking. If, when cutting the cake, the knife touches it, the next year will be unlucky. But if someone gets a piece with a coin, then he will be lucky. Tasty Armenian pastries gata became famous on the Soviet TV screen. She is eaten by "sportswoman, Komsomol member and simply beautiful" Nina in the film "Prisoner of the Caucasus".

Your gata is closer to paradise

Since this pastry has become a kind of national symbol, there are many regional varieties of it. And residents of every corner of the country assure that their gata (also called kyata) is the most delicious. The product is made from sponge and simple yeast dough, with sweet and salty fillings, of various shapes: round, in the form of rolls, and so on. The technology of kneading and layering with filling also has its own regional characteristics. Therefore, it is difficult to say unequivocally how to prepare an Armenian gata. Indeed, in the country there is even a special recipe for the lazy - from ready-made puff pastry. If we take as a basis the fact that the classic kyata is from the capital, Yerevan, then let's consider such a recipe first.

In Yerevan, it is prepared in a safe way. The whole zest of the dessert lies in the fact that a large amount of butter is used, which is simply pressed into the dough, which is why it no longer resembles yeast, but puff. Sift two glasses of flour through a sieve into a deep bowl, add a pinch of salt and half a teaspoon of baking soda. A pack (250 g) of butter removed from the freezer is quickly grated into flour. A kind of crumb is formed, which must be formed with a slide and a depression made in its top. Pour a glass of yogurt into it. This is the name of the Armenian national fermented milk product. Matsoni can be replaced with regular fatty kefir. Stir the dough, form a bun, knead a little, divide into three equal parts. We wrap them in plastic wrap and put them on the lower shelf of the refrigerator for 40 minutes.

Preparation of the filling

As already noted, there is sweet and salty Armenian gata. The recipe for Yerevan kyat assumes a filling of vanilla (a spoon), powdered sugar (one and a half glasses) and (80 g). Beat these ingredients with a mixer until white. Then we introduce flour - as much as necessary to obtain a homogeneous and crumbly mass. We take out a piece of dough, roll it into a pancake, grease it with melted butter. We fold it four or five times, each time remembering to grease it. We roll up the roll, cut it into pieces and roll it out again into a cake. Put the filling in its middle, pinch the ends and roll it out again. In the end, we should have a round cake half a centimeter thick. This is how the Yerevan gata differs from the Gyumri gata: it has the shape of a roll.

Baking

We cover the baking sheet We put our cake there. Puncture with a fork in several places to prevent blistering. You can also apply wavy patterns to the surface, form beautiful edging. To fix the artistic decoration, grease the top of the cake with egg yolk. Preheat the oven to 200 ° C. How long should Armenian gata be baked? The recipe advises, after 10 minutes, to lower the temperature to 180 ° C and wait until the moment when the product acquires a golden-ruddy hue.

Butter Armenian gata: a step by step recipe

In and Kirovakan for this dessert is made in a sponge way. First, heat milk or water to 35 ° C. Dissolve the yeast in the liquid and add half of the total amount of flour. A very thin dough will come out. We put it in a warm place for two hours. Then we successively add granulated sugar, vanillin, milk and salt to the dough. Add flour. Knead for at least 10 minutes, then put the dough back in the heat for half an hour. During this time, we prepare the filling. We have already examined how sweet Armenian gata is made. The recipe from Leninakan will help us create culinary product with sour The filling can be rubbed into the dough together with the butter. Each time we fold the pancake, we not only smear it with fat, but also put in a little cottage cheese. Then the gata will resemble a Bulgarian banitsa. Or you can distribute the filling, as in khachapuri: put it in the middle, pinch the edges of the cake. There is another way to form a gata. Roll out the dough into a pancake. Place the filling on top. We roll the dough into a roll and again, carefully so as not to tear, roll it out with a rolling pin or crush it with our hands. This gata is baked for about half an hour, first over moderate heat, and then over low heat.

New Year's or wedding recipe

The usual filling for gata is called khoriz in Armenia. It is made from butter - ghee or, conversely, frozen, and flour. But on the days of big holidays, raisins, crushed nuts, candied fruits can be added to khoriz, since such a filling does not rub well into the dough and can cause its breakthrough, the festive Armenian gata is formed in a different way. The recipe advises to thoroughly layer the yeast base mixed with the sponge method with butter. Roll out the elastic dough with a thick rolling pin into a large square or rectangle no more than three millimeters thick. Let's prepare a festive horiz. First, put 80 grams of butter in the freezer. Sift 120 g of premium flour into a deep bowl, mix with one and a half glasses of powdered sugar. We also add a spoonful of vanillin. Quickly rub the frozen oil into this mixture. With clean hands, we begin to squeeze everything until something that looks like a crumb is formed. We must act quickly before the butter melts. Add candied fruits, raisins, roasted crushed nuts, zest. We knead the choriz.

If it is not crumbly, add flour. Spread the filling over the surface of the "pancake" in an even layer. We fold the gata into a tight roll. Cut this sausage into slices of the same width obliquely. Lubricate them with a mixture of yolk and milk. Put the pieces of the roll on a baking sheet, leaving 3-4 centimeters of free space between them. We bake in an oven preheated to 200 ° C for about half an hour.

"Lazy" gata

This is a great recipe for those who cannot or do not like to cook. This Armenian gata is made from puff pastry. You must first defrost it at room temperature, remove the cellophane shell. Carefully unfold the package, cut off a piece from it. Powder the working surface with flour, spread the puff pastry on it. Roll out into a rectangle. Place and evenly distribute the filling over the entire surface. Roll up, cut into pieces. Place on a baking sheet, grease the top of the products with yolk. We bake this gata at 180 ° C.

For two or three years I have had a recipe for Gat's cookies in my bookmarks, and for some reason I still couldn't get myself together to bake it. And recently a reader of the site Yana reminded me of its existence, and I decided: here it is, the reason to finally bake a gata, which has long intrigued by the simplicity of the recipe and the beauty of the cookies: ruddy, with curly edges, they beckoned to try. We have already prepared similar cookies once - cottage cheese rolls. Although they are rather similar in shape, they are different in taste.

And I found a gata on the website of my friend Marie from Batumi http://receptimari.com/vipechka/pechenye-pechenie/pechene-gata-retsept.html; she is a specialist in Caucasian cuisine and a talented culinary specialist, so I chose her version. Although, I think there are many versions of the preparation, as well as names.

They love to cook this simple delicacy in Georgia, Armenia, Azerbaijan, and in different regions they call it differently, albeit consonantly: gata, kada, kata, kyata. The name is very similar to the French "gateau" - "cake", although scholars and philologists argue that this similarity is accidental. Cookies are a national dessert in Armenia: along with baklava, they are always prepared for a wedding. And on New Year's - then they put a coin in the katu - to prosperity and success. Kata even appeared in the film "Prisoner of the Caucasus"!

Not only in different countries - even in different regions of the country, katu is prepared in different ways. There are Artsakh, Yerevan, Baku ... Moreover, the dough can be different: yeast (which is typical for Armenian gata), puff or shortbread (as in our recipe), but the composition of the filling is always the same and is a sweet crumb made of flour, butter (or nuts) and sugar. A large amount of sugar in the filling compensates for its absence in the dough, and together it turns out very tasty: crumbly cookies with a crispy crust and soft filling. Freshly baked, warm kata is softer and softer than chilled - but delicious biscuits in any form. It can be stored for two, three days or longer (we did not test it, since the treats were eaten). It is better to store it by covering it with a towel or even sealed it tightly, because after standing, the dough becomes drier and crisper. Although, who likes what taste!

From a given amount of products, a whole baking sheet of gata is obtained - a lot; the four of us ate for three days.

Ingredients:

For the test:

• 3.5 cups flour;
• 200 g sour cream;
• 200 g margarine (I do not use it - unless you find very high quality; I prefer to buy inexpensive butter for baking - but not margarine and not a spread, but add better butter to creams and fillings);
• Incomplete teaspoon of baking soda
• ¼ teaspoon of salt;
• A pinch of vanillin or a packet of vanilla sugar.

For filling:

• 1.5 cups flour;
• 1.5 cups of sugar;
• 100 g butter.

On the advice of Marie, you can replace the butter in the filling with chopped nuts. I think you can experiment with walnuts, almonds, hazelnuts, hazel ...

For lubrication:

• 1 egg.

How to bake:

Both the dough and the filling for the gata are extremely simple to prepare.

Melt the butter for the dough, let it cool to a slightly warm state or room temperature.

Pour soda into sour cream, stir and leave for a couple of minutes. Soon you will see how sour cream begins to crawl out of the dishes with a foamy "cap". This soda has reacted with a fermented milk product, which will provide softness and crumbling of the dough, coupled with fat, which will add a "sandy" effect.

Sift flour into a spacious bowl - not all at once, but 3 glasses out of three and a half; put sour cream there, mix.

Pour the melted butter in there and knead the soft dough, adding the rest of the flour (carry it). For the dough I needed just 3.5 glasses (200 grams), but in each case the amount will depend on the flour.

The dough is very pleasant: soft, but not sticky, because it is quite fat. It's a pleasure to knead it, but it's not yeast dough, that you need to knead a little longer - and shortbread, which, on the contrary, needs to be kneaded as quickly as possible. Therefore, having collected all the components of the dough into a bun, divide it into 4 parts, wrap it in plastic wrap and put it in the refrigerator for 30 minutes.

In the meantime, you can make the filling for the gata. In a separate bowl, combine the sifted flour, sugar and soft butter.

Beat with a mixer or just mix with a fork until smooth, fluffy, tender crumb.

Prepare a baking sheet by covering it with high-quality parchment. You don't even need to grease it (but only if the parchment is good - the cookies won't stick). And if the paper is so-so, then it makes sense to apply a little thin layer vegetable oil... But do not overdo it, the dough itself is quite fatty.

Sprinkle the table with flour. Roll each part of the dough in turn into a rectangle of about 26x20 cm, 3-5 mm thick. We visually divide the filling into 4 parts.

Pour the fourth part of the filling onto the layer of dough and distribute it evenly, almost reaching the edges - 2-3 cm each.

We roll up the roll along the long side, pinch the edges and seam.

We spread the rolls on a baking sheet, seam down, at a distance of 3-4 cm from each other.

Lubricate the rolls with a beaten egg or yolk mixed with a teaspoon of milk.

And we cut - in the classic version with a curly knife, so that the edges of the cookies turn out to be wavy. But my knife could not overcome the thick layer, so I cut it with an ordinary knife. But not across, but slightly obliquely. Well, you do as you like.

We bake the gata for about half an hour in an oven preheated to 180C until the dough is baked in the middle and the crust becomes golden brown and shiny. Again, the baking time and mode will be individual for each oven: Marie says 25 minutes at 160C; After this time, my cookies were still damp inside, so I kept them for 35 minutes at 180-200C. It depends not only on the oven, but also on the quality and calorific value of the gas ... or maybe you have an electric oven? The heating method is also important (top-bottom or just bottom), and so on ...

So we determine the readiness of the kata by outward appearance cookies - just do not overdry, as then the cookies dry out quickly. We put the finished gata on a tray, let it cool down a little ...

And we help ourselves!

Calorie content: Not specified
Cooking time: Not specified

Armenian gata is very tasty and unusual. Puff pastry recipe with an unusual filling. Few people will guess what ingredients are included in its composition. Gata Armenian is prepared easily and quickly, even a teenager can handle it. These are quite budget baked goods that do not require large expenses. Products for her are always available in the kitchen of every housewife. Also see how to cook.

Required products:

For the test

- butter - 150 g,
- wheat flour - 250 g (plus a little more),
- natural yogurt - 100 ml,
- baking powder - ½ tsp.,
- salt - a pinch.

For filling

Sugar - 200 g
- wheat flour - 200 g,
- butter - 80 g,
- vanilla sugar - 10g,
- yolk for smearing.

How to cook from a photo step by step

1. In a bowl, combine sifted wheat flour, baking powder, salt and butter (preferably cold). Chop the mixture with a knife or crush into crumbs. Tip: You can use margarine instead of butter.




2. Add natural yogurt to the resulting crumb. Tip: Matsun (yogurt) is traditionally used, but it can be replaced with natural yogurt or kefir.




3. Knead an elastic, moderately soft dough. If the dough sticks a lot to your hands, you can add a small amount of flour. Roll the resulting dough into a ball and wrap in plastic wrap. Refrigerate for 40-50 minutes. Tip: You do not need to knead the dough for gata for a long time, so that the butter does not start to melt from the warmth of your hands. As a result, more flour will be required - and this will change the structure of the dough not for the better.






4. Meanwhile, prepare the filling for the gata. Combine sugar, flour, butter and vanilla sugar in a bowl. Rub all ingredients thoroughly into crumbs. Advice: only butter should be used for the filling; you should not replace it with margarine. The taste of the filling will depend on this, and it should be fragrant with creamy "notes".




5. Divide the cooled dough into two pieces and roll one of them into a thin layer.




6. Spread some of the filling over the entire surface of the layer and tamp it a little.






7. Roll the filled layer into a tight roll.




8. Using a soft brush, brush the surface of the roll with egg yolk.




9. Cut the roll into diamonds 4-6 cm wide. To make the cut look much prettier and more appetizing, use a curly knife (ribbed). Do the same with the rest of the test.




10. Cover the baking sheet with parchment. Transfer the pieces to a baking sheet. Use a fork to make a "lattice" - this is a traditional pattern for the Armenian gata. Place the baking sheet in a preheated oven. Bake the flaky Armenian gata at a temperature of 2000C - 10 minutes, then reduce the heat and continue to bake it until tender, already at a temperature of 1800C - 20 minutes. The gata should be beautifully reddened. Remove from baking sheet and cool.






11. Armenian puff pastry gata is ready. You can invite your family for a cup of aromatic tea.




Bon Appetit!
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