Gata and puff pastry rolls

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   Ingredients

2. STEP 2

   

   To prepare the filling you need to sift the flour

3. STEP 3

   

   Add grated butter to the sifted flour

4. STEP 4

   

   Stir the mixture until you get crumbs (do not add too much flour so that you don’t get “dry” crumbs)

5. STEP 5

   

   Add powdered sugar and vanillin to the mixture.

6. STEP 6

   

   Mix the mixture thoroughly until a homogeneous crumbly mass is obtained.

7. STEP 7

   

   Place the finished puff pastry on a floured table.

8. STEP 8

   

   Roll out the puff pastry to a thickness of 1.5-2 mm.

9. STEP 9

   

   Grease the surface of the rolled out dough with vegetable (non-fragrant) oil.

10. STEP 10

    

    Place the filling on the surface of the rolled out dough and greased with vegetable oil.

11. STEP 11

    

    Roll the dough into 3-4 layers in the form of a rectangular cake.

12. STEP 12

    

    or in the form of a roll

13. STEP 13

    

    Brush the surface of the roll with yolk

14. STEP 14

    

    Cut the roll into pieces with a knife

15. STEP 15

    

    Place the gata pieces on a baking sheet covered with tracing paper.

16. STEP 16

    

    Bake the gata in a hot oven at a temperature of 220-240C for 20-25 minutes.

17. STEP 17

    

    Ready gata

18. STEP 18

    

    Layered gata

19. STEP 19

    

    To prepare the tubes, roll out the finished puff pastry into a rectangular layer 5-6 mm thick, cut into long strips 1.5-2 cm wide.

20. STEP 20

    

    Take the end of the dough strip, attach it to the end of the tin mold that is convenient for you (this can be either the narrow or wide end of the tube),

21. STEP 21

    

    Turn the tube by hand, twisting the test strip in a spiral, making sure that one edge of the dough touches the other, getting 5-6 turns

22. STEP 22

    

    Brush the tubes with yolk

23. STEP 23

    

    Place the dough on a baking sheet sprinkled with cold water or covered with tracing paper and bake for 20-25 minutes at a temperature of 240-250C. After cooling completely, remove the puff pastries from the tin.

24. STEP 24

    

    Fill cold puff pastry tubes with custard.

Comments on the recipe

Magnago

25.12.2023

4.6

I really liked the gata idea, Anahit! I am absolutely unfamiliar with a roll with a DRY filling (not with any kind of fruit or product). And if you make crumbs not from flour and butter, but, say, from finely chopped nuts, will you get something useful?

Shura

25.12.2023

4.8

I’m not attentive, I’ve seen the picture for several days now, but I missed watching it, only now I read this wonderful recipe! Anait, it’s great that you offered two options for shapes and filling, and is the custard buttery? I haven’t tried the dry filling, only perhaps in the form of a sprinkle on yeast buns, but I think it works great in this form, sticks well to the dough and, when baking, changes its consistency due to the oil, that is, it turns out like a single whole product, with its own peculiar tasteful and looks very respectable, take your pick))) But you need to try both offers. Gata is a weighty and sonorous name, I like it!

Anahit

25.12.2023

5

Magnago, dry filling - this, I think you’re familiar with, is streusel, which is also large floury-buttery sweet crumbs that are sprinkled on shaped dough before baking (buns, cheesecakes), only in Armenian pastries it is used as a filling, and previously they did not put butter , but real, excellent quality ghee. As for the nuts, I’ll say this: if you don’t mind, go to the second page of my recipes, there I prepared gata with fried peanuts and instead of vegetable oil, covered it with apricot jam. This is purely my fantasy. It turned out delicious too. Shura, you are right, due to the anointing of vegetable oil on the dough, the filling sticks to it and it turns out to be a single whole. Gata is delicious (although not recommended) right out of the heat, although it’s delicious cold, you just need to store it in a sealed container, otherwise it dries out quickly. I prepared the cream for the tubes using ordinary custard. This cream is shown in detail in my recipe for the Bird's Milk cake, but the butter is not whipped, but simply poured into the hot cream.

Shura

25.12.2023

4.9

Then I will definitely prepare all this)))

Magnago

25.12.2023

5

Oh Anahit, thank you, I found that other recipe! https://bestrecipes24.com/cooking/10207-gata - here it is. No, by golly, puff pastry products are absolutely unusual for me. Somehow I’ll get together and do it (I love it, actually).

Anahit

25.12.2023

5

I understand you, Magnago, that’s what I have with avocado.

Irisha

25.12.2023

4.9

Oh, my favorite tubes in childhood, what a pity that the nozzles for them are lost, and there are none in stores... But I think that it’s better to fill the tubes with cream just before serving, otherwise the moisture from the cream will be absorbed into the dough and the straws won't be as crispy anymore