Gata

Prepare the Dough

In a large mixing bowl, combine the flour, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the sour cream, egg, and vanilla extract. Add this mixture to the flour mixture and mix until a dough forms.

Turn the dough out onto a lightly floured surface and knead briefly until smooth. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Prepare the Filling

In a medium bowl, combine the flour, sugar, melted butter, vanilla extract, and ground cinnamon (if using). Mix until the mixture is crumbly and well combined.

Assemble the Gata

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough into a large rectangle, about 1/4 inch thick.

Spread the filling mixture evenly over the dough, leaving a small border around the edges.

Starting from one long side, roll the dough up tightly into a log. Pinch the edges to seal.

Cut and Bake the Gata

Cut the log into 1-inch thick slices and place the slices cut-side down on the prepared baking sheet.

In a small bowl, whisk together the beaten egg and milk to make the egg wash. Brush the tops of the gata slices with the egg wash.

Bake

Bake in the preheated oven for 25-30 minutes, or until the gata are golden brown and cooked through.

Cool and Serve

Allow the gata to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.