Armenian Gata (Nazook) with Polina Chesnakova

Armenian Gata (Nazook) with Polina Chesnakova 00:00 Intro 00:32 Make the Dough 04:47 Make the Filling 07:07 Roll and Fill the Dough 11:28 Bake the Gata This recipe is in Polina’s new book called Chesnok: https://amzn.to/45jPBXE You can follow Polina here: instagram.com/polina.chesnakova/ Here is the ingredient list and a summary of the procedure: Dough: ====== 2 egg yolks, fridge cold 200g sour cream, fridge cold 400g bleached all-purpose flour 1 tsp Diamond Crystal Kosher salt (or 1/2 tsp Table salt) 300g unsalted butter, frozen Filling: ===== 260g bleached all-purpose flour 150g unsalted butter, frozen 200g granulated sugar 1 packet (9g) (scant 2 tsp) vanilla sugar, or 1/8 teaspoon vanillin 1/4 tsp Diamond Crystal Kosher salt (or 1/8 tsp Table salt) Assembly: ======== 2 egg whites, lightly beaten with a fork 1 egg yolk, for the egg wash Make the Dough: In a small bowl, whisk the yolks into the sour cream and set in the fridge while you work. In a large bowl, whisk together the flour and salt. Grate the butter on the large holes of a box grater into the flour, occasionally tossing it with the flour. Rub the butter with your fingers to flatten. Stir in the sour cream / yolk mixture using a fork and then fold and press the dough with your hands until it holds together. Divide in half, wrap in plastic, and shape into a rectangle with a rolling pin. Refrigerate overnight and up to 2 days. Make the Filling: Place the flour in a medium bowl and grate in the butter on the small holes of a box grater, occasionally tossing it with the flour. Stir in the salt, granulated and vanilla sugars, and rub with your fingers to make a crumbly mixture (like streusel). Assemble the gata: Line two large baking sheets with parchment paper. Roll out the dough as shown in the video to make a 15”x17” (38x43cm) rectangle. Brush with egg whites and sprinkle with half the filling leaving a 3/4 inch (2cm) border around the edges. Gently press the filling into the dough. Roll up the dough as shown in the video. Using light pressure, slightly flatten and even out the log with the rolling pin. Transfer to a prepared baking sheet and refrigerate for 30 minutes. Bake the gata: Preheat the oven to 350F (180C). Bake one log at a time. Brush the top and sides of the log with the yolk and use a fork to make a cross-hatch pattern on top. Using a “crinkle” cutter (a bench scraper will also work), cut the log at a diagonal into 1.5-inch (4cm) wide pieces and arrange them on the baking sheet. Chill for 20 minutes (optional) and bake for 30-35 minutes or until brown on top and bottom. Serve while still warm or at room temperature. Freezing option: After the pastries are formed, they can be frozen on the half sheet and transferred to a zip lock bag to freeze for future use. No need to defrost before baking. The baking time might be slightly longer. Join my Patreon Community for free to get video notifications: https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com INSTAGRAM: https://www.instagram.com/helen.rennie