Armenian Gata, Flaky Butter Rolls with Sweet Crumb Filling

What you need

• 300 g (2 1/2 cups) all-purpose flour, for the dough, plus extra for rolling
• 150 g (1 1/3 sticks) unsalted butter, cold, for the dough
• 150 g (2/3 cup) full-fat sour cream, or matsoni, thick plain yogurt
• 1/2 tsp baking soda
• 1 pinch salt
• 120 g (1 cup) all-purpose flour, for the filling
• 80 g (5 1/2 tbsp) unsalted butter, cold, for the filling
• 100 g (1/2 cup) sugar
• 1 tsp vanilla extract
• 1 egg, beaten, for brushing

Method

Restated from the original video

1. 1

   Stir the baking soda into the sour cream and leave it for 5 min.

2. 2

   Grate the cold dough butter into the flour and add the salt. Rub it in with your fingertips until the mix looks like coarse crumbs with a few small flecks of butter left.

3. 3

   Add the sour cream mixture and press it together into a soft dough. Do not knead.

4. 4

   Divide the dough in two, flatten each half into a square and wrap. Chill for at least 1 hour.

5. 5

   For the filling, grate the filling butter into the filling flour. Add the sugar and vanilla and rub together until it forms loose, sandy crumbs that fall apart when squeezed.

6. 6

   Heat the oven to 180 °C (350 °F) and line two baking sheets with parchment paper.

7. 7

   Roll one dough half on a lightly floured surface into a rectangle about 3 mm (1/8 in) thick and 30 x 40 cm (12 x 16 in).

8. 8

   Scatter half the filling over the dough, leaving a 2 cm (3/4 in) border along one long edge. Press it in firmly with your palms.

9. 9

   Roll up the dough from the long side, tightly, ending at the clean border. Press the seam shut.

10. 10

    Flatten the roll slightly with the rolling pin, so the top is flat and not round. Brush all over with beaten egg.

11. 11

    Cut the roll on a slant into pieces 3 cm (1 1/4 in) wide and set them cut-side up on the baking sheet. Draw a pattern across the tops with a fork, if you like.

12. 12

    Repeat with the second dough half and the rest of the filling and egg.

13. 13

    Bake until deep golden brown and the cut sides look dry, not pasty, 25-30 min. Swap the trays halfway through.

14. 14

    Cool on the sheets until completely cold, so the pieces firm up and turn crisp.

Imported from mission-food.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.