Gata and puff pastry tubes

Step-by-step cooking

1. Step 1:

   

   Ingredients

2. Step 2:

   

   To prepare the filling, sift the flour

3. Step 3:

   

   Add grated butter to the sifted flour

4. Step 4:

   

   Mix the mixture until crumbs are obtained (do not put a lot of flour so as not to get a "dry" crumb)

5. Step 5:

   

   Pour powdered sugar and vanilla into the mixture.

6. Step 6:

   

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

7. Step 7:

   

   Put the finished puff pastry on a floured table

8. Step 8:

   

   Roll out the puff pastry 1.5 - 2 mm thick.

9. Step 9:

   

   Lubricate the surface of the rolled dough with vegetable (non-odorous)oil .

10. Step 10:

    

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

11. Step 11:

    

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

12. Step 12:

    

    Or in the form of a roll

14. Step 13:

    

    Anoint the surface of the roll with yolk

15. Step 14:

    

    Cut the roll into pieces with a knife

16. Step 15:

    

    Put the pieces of gata on a baking sheet covered with tracing paper

17. Step 16:

    

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

18. Step 17:

    

    Finished Gata

19. Step 18:

    

    Puff Gata

20. Step 19:

    

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

21. Step 20:

    

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

22. Step 21:

    

    Turn the tube with your hand, twisting the test strip spirally, making sure that one edge of the dough is found on the other, getting 5-6 turns

23. Step 22:

    

    Anoint the tubes with yolk

24. Step 23:

    

    Put 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 complete cooling, remove the puff tubes from the tin.

25. Step 24:

    

    Fill cold puff pastry tubes with custard.