Georgian Kada
A layered Georgian pastry filled with toasted flour, butter, and sugar, baked until golden.
This version of kada pairs a buttery dough containing a dairy ingredient with a sweet filling of flour cooked in butter. It is shaped as a roll and cut into individual portions; shapes and doughs can vary by region.
Method
- 01
Make and chill the dough
Rub the plain flour and cold butter together until the mixture resembles coarse crumbs. Add the soured cream or plain yogurt, egg, baking powder, and fine salt; mix just until a dough forms. Cover and chill for 30 minutes.
30 min - 02
Make the filling
Melt the butter for the filling in a frying pan. Add the filling flour and cook over medium-low heat, stirring constantly, for 5–7 minutes. Take it off the heat and stir in the sugar; let the filling cool slightly.
7 min - 03
Shape and cut the roll
Roll the chilled dough into a rectangle about 5 mm thick. Spread the filling evenly over it, leaving a border of about 2 cm. Roll it firmly from one long side and cut the roll into 10 pieces.
- 04
Glaze and bake
Place the pieces on a prepared baking tray. Beat the egg yolk with the water and brush it over the tops. Bake at 190 °C for 25–30 minutes.
30 min - 05
Cool
Let the baked pieces rest for at least 20 minutes before serving.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.