Armenian Gata (Nazook) with Polina Chesnakova

Ingredients

• 500 g All-Purpose Flour (sifted)
• 250 g Unsalted Butter (frozen solid, then grated)
• 1 tsp Kosher Salt (for dough)
• 200 g Sour Cream (full‑fat for tenderness)
• 2 Egg Yolks (large, at room temperature)
• 2 tbsp Vanilla Sugar (dry vanilla flavor, adds nostalgic aroma)
• 100 g Granulated Sugar (for dough sweetness)
• 120 g Unsalted Butter (filling) (softened, for streusel)
• 80 g Granulated Sugar (filling)
• 1 tbsp Vanilla Sugar (filling)
• 1 Egg White (lightly beaten, for egg wash)
• ¼ tsp Diamond Crystal Kosher Salt (for streusel seasoning)

Instructions

1. Combine Dry Ingredients

   Place the sifted flour into a large mixing bowl and add the 1 tsp kosher salt. Toss together with a whisk or your hands until evenly distributed.

   Time: PT5M

2. Incorporate Frozen Butter

   Grate the frozen butter using the coarse‑hole grater directly into the flour mixture. As you grate, stir with a fork so the butter shavings coat the flour and don’t clump.

   Time: PT10M

3. Mix Wet Ingredients

   In a small bowl whisk together the sour cream and 2 egg yolks until smooth. Set aside.

   Time: PT3M

4. Form the Dough

   Add the sour‑cream/egg‑yolk mixture to the flour‑butter bowl. Using clean hands, press down, turn the bowl, fold the dough over itself, and repeat until the dough comes together. It will look shaggy with occasional cracks.

   Time: PT10M

5. Chill the Dough

   Divide the dough in half, shape each half into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 15 minutes.

   Time: PT15M

6. Prepare Streusel Filling

   In a bowl combine 120 g softened butter, 80 g granulated sugar, 1 tbsp vanilla sugar, and ¼ tsp Diamond Crystal kosher salt. Rub together with fingertips until a crumbly mixture forms.

   Time: PT5M

7. Roll Out Dough & Add Filling

   On a lightly floured surface roll one disc to a 15‑inch rectangle (about ¼‑inch thick). Brush lightly with beaten egg white. Evenly spread half of the streusel filling, leaving a ½‑inch border all around. Fold the dough over the filling (like a letter) and gently press to seal.

   Time: PT10M

8. Shape Logs and Cut

   Roll the folded dough into a log about 2‑inch wide. Using a sharp knife or a vegetable crinkle cutter, trim the ends and cut the log diagonally into 1½‑to‑2‑inch sections. Place the pieces on a parchment‑lined baking sheet, spacing them slightly.

   Time: PT8M

9. Final Chill

   Refrigerate the arranged pieces for another 15 minutes to firm the butter before baking.

   Time: PT15M

10. Bake

    Preheat the oven to 375°F (190°C). Bake the gata for 25‑30 minutes, or until the tops are deep golden brown and the edges are crisp.

    Time: PT30M

    Temperature: 375°F

11. Cool & Serve

    Remove from oven and let cool on a wire rack for 10 minutes before serving. The pastry will be flaky on the outside and tender inside.

    Time: PT10M

Nutrition Facts

Calories

260

Protein

4 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g