|1.||Flour Dough||400 Column|
|2.||Butter Dough||250 Column|
|3.||Chicken egg Dough||2 PC.|
|4.||Chicken Egg Protein Dough||1 PC.|
|5.||Sour cream 15% Dough||250 Column|
|6.||Soda Dough||1 Tsp|
|7.||Vanilla sugar Dough||1 Pack|
|8.||Flour Filling||1 Art.|
|9.||Butter Filling||125 Column|
|10.||Sugar Filling||1.5 Art.|
|11.||Vanilla sugar Filling||1 Pack|
|12.||Egg yolk Decoration||1 PC.|
|13.||Milk Decoration||1 art. l|
For the test, grind the butter with a knife or grate it in flour. Add soda, vanilla sugar.
Then beat eggs with sour cream and add to the flour and butter, stir with a fork and knead the dough. Add flour if necessary.
For the filling, grind the flour and butter as well as on the dough. Add sugar and mix well.
Divide the dough into three parts, roll each part a rectangle 3 mm thick. Spread the filling and roll.
Cut into pieces and put on a pan covered with parchment.
Grease the gata with egg yolk whipped with milk. Bake in a preheated oven to 180 degrees until golden brown, about 20-30 minutes.
The Armenian Ghat is ready.