serves
4
prep
20 minutes
cook
20 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 120 g plain flour
- 40 g toasted and finely ground walnuts
- 50 g margarine
- 1 tsp vanilla essence
- ½ cup caster sugar
- Pinch of salt
- 1 sheet vegan puff pastry
- Melted margarine, to brush
- Sugar syrup, to serve, optional
Instructions
- Preheat the oven to 220°C (200°C, fan forced). Line a baking sheet with baking paper.
- Add the flour to a dry pan and toast on low heat for 5 minutes, until lightly toasted.
- Mix flour, walnuts, margarine, canilla, sugar and salt together until a crumb-like texture.
- Cut pastry sheet lengthwise. Spread half the filling over the surface of one pastry sheet half. Roll into a log (not too thick).
- To shape the butterfly (see Note), fold in half lengthways so one half sits on top of the other in a long sideways U shape (it will look like two logs on top of each other). Using a sharp knife (you may need to flour the knife to stop it sticking), make a cut from one end towards the middle (but not all the way through). Make a cut from the other end from the edge towards the centre (again not all the way through – i.e. the two cuts do not join up.).
- Place the gata on the baking tray. Fold the cuts outwards to make a butterfly shape.
- Coat it with melted margarine and bake for 20-25 minutes or until golden brown.
- When out of the oven, the gata can be brushed very lightly with sugar syrup. Cut in half to serve, if desired.
Note
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
