Armenian Gata Recipe

Introduction

Armenian Gata is a rich, flaky pastry with a sweet, crumbly filling called “khoreez.” This traditional treat is perfect for sharing with family and friends, offering layers of buttery dough and a delightful vanilla-infused center. Though it requires some patience and an overnight chill, the results are truly worth the wait.

Ingredients

• 454 grams (16 ounces) full-fat sour cream
• 6 grams (1 teaspoon) baking soda
• 4 grams (1 teaspoon) baking powder
• 500 grams (4 cups) all-purpose flour
• 255 grams (2 ¼ sticks or 9 ounces) unsalted butter, cold, cut into 1 tablespoon-sized pieces
• 188 grams (1 ½ cups) all-purpose flour
• 170 grams (1 ½ sticks or 6 ounces) unsalted butter, cold, cut into 1 tablespoon-sized pieces
• 300 grams (1 ½ cups) granulated sugar
• 1 teaspoon pure vanilla extract
• 1 egg, beaten (chalaza removed – thick white part by the yolk)

Instructions

1. Step 1: Prepare the dough by mixing the baking soda and baking powder into the sour cream until fully combined. Set aside.
2. Step 2: In a food processor, pulse half the flour and half the cold butter until the mixture looks sandy with pea-sized butter bits.
3. Step 3: Add half the sour cream mixture and pulse until a dough forms. Transfer to a floured surface. Repeat with remaining flour, butter, and sour cream, then combine both dough halves gently to form a single mass without kneading.
4. Step 4: Divide the dough into 4 equal parts. Flatten each to ½-inch thickness, fold into thirds like a letter, rotate 90 degrees, and fold again into thirds to form a square. Straighten edges, wrap in plastic, and refrigerate overnight in an airtight container.
5. Step 5: For the filling (“khoreez”), pulse the flour and butter in a food processor until sandy with small butter bits. Add sugar and vanilla, pulsing a few more times without forming a dough. Transfer to a bowl and divide into 4 sections.
6. Step 6: Preheat the oven to 350°F and line three baking sheets with parchment paper.
7. Step 7: Remove two dough squares from the fridge. On a lightly floured surface, roll one out into a 12-by-15-inch rectangle about 1/16-inch thick with straight edges.
8. Step 8: Spread ¼ of the filling evenly over the dough, leaving a 1-inch border on the far edge. Press the filling firmly into the dough with your hands.
9. Step 9: Starting with the edge closest to you, roll the dough tightly. Press the seam to seal.
10. Step 10: Place the roll on parchment, and gently flatten using a rolling pin starting from the center outward in both directions, avoiding rolling it out.
11. Step 11: Brush the roll’s top and sides with the beaten egg. Using a serrated cutter or dough scraper, slice into 1 ¼-inch pieces. Transfer pieces gently to the prepared baking sheets, including the end pieces.
12. Step 12: Clean off crumbs from your workspace and parchment, adding them back into the filling bowl.
13. Step 13: Repeat rolling, filling, cutting, and placing for the remaining dough squares, reusing parchment as needed.
14. Step 14: Bake one tray at a time for 25–35 minutes, rotating halfway until tops are dark golden and sides look cooked and slightly golden.
15. Step 15: Cool completely on the baking sheets. Store covered with a tea towel to maintain crispness.

Tips & Variations

• Remove the chalaza from the egg before beating to ensure a smooth egg wash and even coloring.
• If you don’t have a serrated cutter, use a dough scraper for cutting, but note edges won’t be scalloped.
• Use room temperature butter for the filling but keep the dough butter cold for optimal flakiness.
• For added flavor, try mixing ground nuts or cinnamon into the filling.

Storage

Store gata at room temperature covered with a large tea towel to keep the outer crust crisp. They will stay fresh for 3 to 4 days. To freeze, place slices in a sealed container layered with parchment or wax paper. Reheat frozen gata in a 350°F oven for about 5 minutes to refresh crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough and filling on the same day?

It’s best to prepare the dough the day before and refrigerate overnight to allow it to rest and develop its flaky layers. The filling can be made on the second day before assembly.

What is the best way to remove the chalaza from the egg?

Use the edge of the eggshell to gently scoop out the thick white strand attached to the yolk. This helps create a smooth egg wash without clumps.

Armenian Gata Recipe

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★★★★★

4.9 from 122 reviews

• Author: Lila
• Total Time: 15 hours 35 minutes
• Yield: 45 servings 1x

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Description

Armenian Gata is a traditional Armenian sweet bread known for its rich, flaky dough and crumbly, buttery filling called Khoreez. This recipe requires an overnight dough rest and yields tender, golden-brown slices perfect for sharing. The process involves creating a sour cream-based dough, a buttery-sugar filling, meticulous rolling and folding steps for flaky layers, and baking to crisp perfection. Ideal for festive occasions or a comforting treat with tea or coffee.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 454 grams (16 ounces) full-fat sour cream
• 6 grams (1 teaspoon) baking soda
• 4 grams (1 teaspoon) baking powder
• 500 grams (4 cups) all-purpose flour
• 255 grams (2 ¼ sticks or 9 ounces) unsalted butter, cold, cut into 1 tablespoon-sized pieces

Filling (Khoreez) Ingredients

• 188 grams (1 ½ cups) all-purpose flour
• 170 grams (1 ½ sticks or 6 ounces) unsalted butter, cold, cut into 1 tablespoon-sized pieces
• 300 grams (1 ½ cups) granulated sugar
• 1 teaspoon pure vanilla extract
• 1 egg, chalaza removed and beaten (for brushing)

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Instructions

1. Prepare Dough: Mix baking soda and baking powder into the sour cream until combined. In a food processor, pulse half the flour and half the cold butter until sandy with pea-sized butter bits. Add half the sour cream mixture and pulse to make dough. Repeat with remaining ingredients, then combine the two dough halves gently on a floured work surface into one dough.
2. Fold and Chill Dough: Divide the dough into 4 equal parts. Flatten each piece to ½-inch thickness and fold into thirds twice to form squares with neat edges. Wrap each piece in plastic and refrigerate in an airtight container overnight.
3. Make Filling (Khoreez): Pulse flour and butter in a food processor until sandy with pea-sized butter pieces. Add sugar and vanilla, pulse briefly to combine without forming dough. Transfer to a bowl and divide into 4 quadrants for assembly.
4. Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C) and position the rack in the center. Line three baking sheets with parchment paper.
5. Roll and Assemble Gata: Working with two dough squares at a time, roll one into approximately a 12×15-inch rectangle about 1/16-inch thick. Spread one-quarter of the filling evenly over the rectangle, leaving a 1-inch border on the far edge. Press the filling firmly into the dough to help with rolling.
6. Roll Up Dough: Starting at the edge closest to you, roll the dough tightly. Optionally fold the edge slightly before rolling to ease the process. Seal the roll by gently pressing the seam.
7. Flatten Rolls and Slice: Transfer the roll to parchment or wax paper on your work surface. Gently flatten the roll using a rolling pin from the center outward in both directions, just to avoid a rounded roll shape.
8. Brush and Cut Slices: Brush the roll all over with beaten egg. Using a serrated vegetable cutter or dough scraper, cut into 1¼-inch slices. Gently transfer slices to baking sheets, including the end pieces.
9. Reuse Filling Crumbs: Return any leftover crumbs from the parchment and work surface back into the filling bowl to reuse in subsequent assemblies.
10. Repeat Rolling and Assembly: Repeat the rolling, filling, flattening, brushing, cutting, and transferring process with the remaining dough pieces, cleaning and flouring the work surface as needed.
11. Bake: Bake one pan at a time for 25 to 35 minutes, rotating halfway through baking, until the gata are golden brown on top and cooked through. Remove from oven and proceed with next pan.
12. Cool and Store: Allow the gata to cool completely on baking sheets before removing. Store covered loosely with a tea towel to maintain crispness. Do not wrap in foil or plastic.
13. Freeze and Reheat (Optional): Freeze gata in a sealed container with parchment paper lining between layers. To refresh, reheat in a 350°F oven for about 5 minutes to restore crispness.

Notes

• The dough must rest overnight in the refrigerator for the best flaky texture.
• Use cold butter pieces when pulsing in the food processor to create the right dough consistency.
• Do not knead the dough; just gently press pieces together to maintain tenderness.
• Be careful when rolling and slicing to preserve the flaky layers and prevent filling from spilling.
• Use a serrated cutter for prettier edges, but a dough scraper works fine.
• Store gata covered with a tea towel to keep crispness; plastic or foil makes them soft.
• Reheating gata after storage or freezing restores crispness and freshness.
• Removing the chalaza from the egg and using it for brushing helps the top brown evenly without clumps.

• Prep Time: 15 hours
• Cook Time: 35 minutes
• Category: Baking
• Method: Baking
• Cuisine: Armenian

Keywords: Armenian Gata, Gata bread, Armenian dessert, sweet bread, flaky pastry, traditional Armenian recipes, Khoreez filling