Gata and Nazook (Armenian Rolled Cookies)

Gata and Nazook (Armenian Rolled Cookies) By The Righteous Kitchen

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There is confusion between Gata and Nazook. Some are using the names interchangeably. Why two names? That doesn’t make sense, to give the same recipe two names. 

Some are saying Gata is without nuts, and Nazook has nuts. You don’t change the name, simply because nuts are an option? People are silly. 

I think the confusion comes from the shape of the cookies, being the same. 

Gata is sometimes pronounced Katah.

A rolled cookie, with a vanilla crumble filling.

It can also be a laminated dough. Rolled 12" wide, by as thin as paper. Brushed with melted butter. Roll like a cinnamon roll. No filling. Flatten and shape.

Nazook 

A rolled cookie, with nuts and spices added to the crumble filling.

A contribution from Iranian Armenians.

You have options, in the filling. If you want to make nazook, add the extra nuts and spices. If you want to make a round; you can make with or without nuts and spices. I do prefer a little extra sugar, and a few drops of almond extract, in the round.

Pro tip if adding nuts to the filling: Crushing nuts is easier, safer, and a time saver, versus chopping nuts. Put nuts in a plastic baggie, and crush with a rolling pin, or meat mallet.  If you’re concerned about microplastics, crush between paper towels, or a kitchen towel.

While you’re here, may as well check out my blue ribbon Choreg (Armenian Sweet Bread) recipe. The dough is made in the bread machine, for ease and consistency. Then shaped, and baked in the oven.

GATA / NAZOOK (Armenian Rolled Cookies)

FILLING (Khoritz):
2 Cups flour
1 Cup sugar
3/4 Cup butter, cold
1 Teaspoon vanilla extract
1 Cup walnuts, crushed (for Nazook)
3/4 Teaspoon cinnamon (for Nazook)
1/4 Teaspoon cardamom (for Nazook)
1/4 Teaspoon allspice (for Nazook)
1/2 Teaspoon almond extract (per Round)
2 Tablespoons sugar (extra per Round)

DOUGH:
4 Cups all purpose flour
1 Tablespoon active dry yeast
8 Ounces sour cream
1 Cup butter, room temperature

EGG WASH:
2 Egg yolks, beaten

TO MAKE THE FILLING IN FOOD PROCESSOR:
In a large food processor; pulse flour and sugar to combine. Pulse in butter and vanilla. Mixture should look crumbly. If making nazook, stir by hand, crushed nuts and spices. Section filling into 4 equal portions. Refrigerate until ready to roll.

TO MAKE THE DOUGH IN FOOD PROCESSOR:
In a large food processor, stir flour and yeast, using a small spatula. Add sour cream and butter to flour. Place lid on food processor. Run food processor on the lowest setting, until dough is formed. Approximately 3 minutes. Section dough into 4 equal portions. Wrap with plastic wrap. Refrigerate for 3 to 5 hours.

TO ASSEMBLE AND BAKE:
Preheat oven to 350. Lightly dust bench with flour. Roll each dough portion into an 8 X 12" rectangle. Evenly spread filling mixture across the rolled out dough, leaving 3/4 " at the top of the rectangle, for the seam. Roll into a log, starting from the long side, and rolling toward the seam. Press seam. Place seam side down. Gently, pat down log, to flatten. Cut diagonally, or into trapezoid shapes, using a crinkle cutter. Brush on egg wash. Transfer cookies to an ungreased cookie sheet, using a bench scraper. Bake approximately 30 minutes, until golden brown. Makes approximately 40 diagonally cut cookies. If you choose to cut 3” trapezoids, expect approximately 20 cookies.

TO MAKE ROUNDS:
Section dough into 4 equal portions. Roll dough into an 8" circle. Place filling into center of dough. Bring up sides of dough. Pinch together. Flatten to a disc. Roll into a 6" circle. Brush with egg wash. Drag fork through egg wash, in a cross hatch design. Bake for 60 minutes, until golden brown. Makes 4 rounds.

VARIATIONS:
SPICES: allspice, cardamom, cinnamon, ginger, or nutmeg may be added to filling.
SPREADS: apricot, persimmon, pumpkin, raspberry jam, or sweet potato etc.

     spread onto dough, before the crumble.
ICINGS: vanilla or spiced icing instead of egg wash.

Diagonally Cut Gata Cookies (Without Nuts):
Yielding 40 traditional diagonally cut cookies, each single-cookie serving contains approximately 116 calories, 1.6 grams of protein, and 12.9 grams of total carbohydrates. Built on a rich sour cream pastry foundation, one cookie carries 6.5 grams of total fat (4.1 grams of saturated fat), 21 milligrams of dietary cholesterol, and 56 milligrams of sodium, with 5.0 grams of sugar and 0.3 grams of dietary fiber.

Sweet Pastry Rounds (With Almond Extract & Extra Sugar):

When prepared as 4 large, family-style sharing rounds with added almond extract and extra sugar, each substantial round contains approximately 1,215 calories, 16.5 grams of protein, and 144.5 grams of total carbohydrates. This rich holiday style round accounts for 65.5 grams of total fat (40.8 grams of saturated fat), 212 milligrams of dietary cholesterol, 560 milligrams of sodium, 3.2 grams of dietary fiber, and 65.2 grams of sugar per full round.

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