Embark on a culinary journey with “Kyata” (Gata), a delectable pastry rooted in the rich tradition of Caucasian confectionery. This layered delight, known for its divine taste, has numerous regional variations, each adding its unique touch to this sweet masterpiece. While the origin of this particular recipe remains a mystery, one thing is certain – the outcome is an irresistibly delicious treat.
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Ingredients for “Kyata” (Gata):
- 315g wheat flour (2 ½ cups)
- 150g sugar (3/4 cup)
- 120ml sour cream (1/2 cup)
- 200g unsalted butter (1 cup)
- 10g vanilla sugar (1 tablespoon)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5g dry yeast
Instructions for “Kyata” (Gata):
- Dissolve dry yeast in 1–2 tablespoons of warm water and let it sit for 5–10 minutes.
- In a deep bowl, mix 210g of flour, yeast, and salt. Add sour cream, 115g of softened butter, and knead until the dough is soft and non-sticky.
- Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 5 hours (or overnight).
Prepare the Filling:
- Beat 85g of softened butter with 150g of sugar until fluffy. Add the vanilla sugar, beat again.
- Incorporate 105g of flour and baking powder; crumble the mixture with your hands until it forms buttery crumbs.
- Refrigerate the filling for 15–20 minutes.
Assemble the Pastry:
- Take the dough out of the refrigerator, let it slightly warm to room temperature, and divide it into 2 parts.
- Divide the filling into two portions as well.
- Roll each portion of dough into a random rectangle, evenly spread half of the filling on one rectangle, and the remaining half on the other, leaving a couple of centimeters from the edges.
- Roll each rectangle into a log, slightly flatten it with your hands, and cut it into small trapezoids.
- Brush the surface of each pastry with beaten egg.
- Bake on a baking sheet at 180–190°C (356–374°F) until golden brown.
Enjoy your divine “Kyata” (Gata)!
