Armenian Gata Butterflies

Directions:

• 1Preheat the oven to 200°C, fan forced.
• 2Add the flour to a dry pan and toast on low heat for 5 minutes.
• 3Mix the flour, ground walnuts, margarine, vanilla, sugar, and salt together until it reaches a crumb-like texture.
• 4Cut one pastry sheet lengthwise and lay it flat on a floured surface. Spread the filling over the whole surface of the pastry sheet. Roll it up into a log (not too thick).
• 5Fold the roll from one end to the other, on top of each other (will look like two logs piled on top of each other).
• 6Dust a sharp knife in some extra flour. Use the floured knife to cut the log from one end towards the middle (but not all the way to the centre — about ⅓ of the way down the log). Then make a similar cut from the other end toward the middle (again, not all the way through). So the centre of the long remains uncut.
• 7Now to get the butterfly shape, fold back the top 2 cuts outward and do the same to the bottom 2 cuts.
• 8Coat the exposed pastry with melted margarine and bake for 20–25 minutes or until golden brown.
• 9When out of the oven, the gata can be brushed very lightly with maple syrup for an extra touch of glossy sweetness!

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