One of the few traditional Georgian pastries is kada, a flaky, strudel-like dough filled with butter and sugar. The filling derives its rich flavor from flour cooked to a deep pink shade before the butter and sugar are stirred in. Kada is often rolled into a tight coil, but I like to leave the pastry in a ring so that it remains crisp and flaky. Don’t be concerned if the filling oozes a bit during cooking. Simply mound fresh berries in the center of the ring before serving.