Baku Gata

Preparing the filling

• In a bowl mix 0.5 tea cups flour, 50 g butter, the sugar and the vanilla.
• Leave in the refrigerator.

Preparing the dough

• In a bowl mix 150 g soft butter, 2-2.5 tea cups flour, a pinch of salt, 2 eggs, the sour cream, and baking soda slaked with vinegar.
• Knead a soft, slightly sticky dough.
• Wrap the dough in cling film and leave in the refrigerator for 30 minutes to 1 hour.

Baku Gata

• Divide the dough into 2.
• Roll out each ball into a thin rectangle.
• Pour 1/2 of the filling over the sheet and, using a spoon, spread the filling evenly.
• Roll into a tight roll, lightly brushing the dough with egg white at each turn, so that when you cut the roll into portions the filling will not spill out.
• Cut the finished roll into triangles or squares using a fluted knife.
• Arrange on a tray lined with baking paper.
• Brush the top with a lightly beaten egg yolk mixed with a little oil.
• Bake at 230 degrees for about 20 minutes, until golden.